Fall Brunch Frittata

Pairing: Dry Creek Vineyard Heritage Vines Zinfandel
Recipe inspiration from Coley Cooks



  • 5 slices bacon, diced
  • 1 shallot, sliced
  • 4 cups (loosely packed) raw kale, hard stems removed
  • 2 cups butternut squash, cubed
  • 8 eggs
  • 3/4 teaspoon salt
  • black pepper to taste
  • 4 oz goat cheese



Preheat the oven to 400°F. Season cubed squash with salt and pepper to taste, place on a nonstick baking sheet and bake for 20 minutes or until tender.

While the squash bakes, cook diced bacon in an oven-safe pan (cast iron is ideal). Cook for 5 minutes or until the bacon is a little crispy. Add shallots and cook 2-3 minutes or until translucent and just starting to brown. Next add kale with a splash of water and toss for a few minutes. Then cover with a lid and allow to steam for 2-3 minutes or until tender. Remove the lid and add the cooked squash until warmed thoroughly.

Crack the eggs in a bowl and whisk with salt and pepper. Pour the eggs over the vegetables and use a spatula to spread evenly. Crumble the goat cheese over the top, then place the pan in the oven for 10-15 minutes, until puffed up and golden on the outside. Check the inside by poking a toothpick in the center. If it’s still runny, place back in the oven for a few more minutes.

Allow to rest for 5-10 minutes before slicing. Serve warm or at room temperature with a glass of Dry Creek Vineyard Heritage Vines Zinfandel.

Serves 6.