Vegetable Frittata Recipe

Sauté: Bring a large cast iron skillet or another oven-safe skillet to medium high heat and add 1 tablespoon extra virgin olive oil to coat the bottom of the pan. Add 1-2 tablespoons shallots and 1-2 teaspoons garlic, move around until they become fragrant and cook down slightly, about 1 minute.
Add Veggies: Add cubed butternut squash and move around the pan allowing to cook slightly, about 3 minutes. Add 1 cup fresh kale and 1 cup mushrooms, moving around pan and allowing to cook, about 1-2 minutes.
Egg Mixture: Meanwhile whisk together 16 eggs, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper in a large bowl.
Combine: Add cubed beets to the cast-iron skillet, mix to combine, and pour egg mixture over top.
Cook: Turn heat down to medium low heat. As the egg starts to fully cook around the outside, you can carefully use the spatula to gently pull the egg away from the side of the pan and then tip the pan in that direction, allowing the uncooked portion of the egg to pour into the open space and cook more quickly. Continue doing this periodically and allowing the egg to cook until just the top layer remains uncooked.
Broil: Place under broiler (second highest rack) and watch very carefully until the top just starts to turn golden brown and the egg is fully cooked.
Serve: Remove and let sit at room temperature for 10 minutes. Enjoy!