Patty Pad Squash Crusted Beef Frittata

Author Becky's Mindful Kitchen


  • 2 patty pan squashes, sliced thinly
  • 1 bunch kale, chopped
  • 1 bunch swiss chard, chopped
  • 4 cloves garlic, minced
  • 1 onion diced
  • 1 lb ground beef
  • 1 1/2 T smoked paprika
  • 2 tsp garlic powder
  • 1 T rosemary
  • 1 T red pepper
  • 1 tsp cumin
  • Harvest smoked Chaabani olive oil
  • shredded Irish Cheddar Cheese
  • sea salt to taste
  • 2 c whole milk
  • 4 eggs


  • Preheat oven to 400
  • Grease a large cast iron skillet or round baking dish with the olive oil and lay slices of squash to create a crust in the pan.  Drizzle with olive oil and sea salt.  Set aside
    In a separate skillet brown beef with seasoning.  Drain and set aside.  Heat a tablespoon of olive oil and cook down vegetables.  Drain any excess liquid.  
    In a medium bowl mix together 2 c whole milk and 4 eggs with about 1 tsp salt.  
    layer meat on top of the squash and then the vegetable mix.  Pour over milk and egg mixture and cover with shredded cheese.  Bake until egg mixture hardens and cheese is golden brown. ~30-45 minutes. Let sit for liquid to reabsorb before serving. 
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