If someone counted all the PB&J’s she’s made me over the years, I’m sure the number would be staggering…..
My mom, who truly despises peanut butter (while I seriously don’t think I could live happily without it) would pack me sandwiches (no jelly!) for the greater portion of my school life. Of course that doesn’t begin to scratch the surface on the other countless acts of kindness she has done for me and that deserves to be celebrated! While honestly, we don’t have the perfect relationship, and she’s not my “best friend” in the way I think other see their moms, there’s no one who has been there for me in the way she has. Who has molded me into the person I am today, and who I hope I can be half as good as of a mom someday.
With both my parents a little older than you would expect for someone my age, I constantly remind myself how lucky I am to have both of them, healthy and active, and on this Mother’s Day I want to really appreciate my mom for who she is by doing something for her that’s shes done for me my whole life—make a meal! And nothing says I love you more than something SQUASH-Y from me! 🙂 (By the way, I introduced her to spaghetti squash and now she loves it!!)
In honor of making a meal for mom, I’ve partnered with Path of Life brand to bring you this recipe for this Kale and Butternut Squash Frittata. You can find their products in the frozen food section at Jewel-Osco, Fresh Thyme and some products are at Costco too!
You may have noticed that I made something similar for Easter, which just goes to show just how versatile POL’s sides can be! This squash one is my favorite (their rainbow cauliflower is a close second!) and I enjoy finding more ways I can incorporate it into recipes. So whether you’re making this for mom or just for a family brunch you can’t go wrong! Happy Mother’s Day to all the moms out there, and especially my mom and sisters who are mom’s of their own and mom’s to me too 🙂
Kale and Butternut Squash Frittata
1 bag of Path of Life Organic Kale and Butternut Squash
6 large eggs
3/4 cup shredded cheese –I used white cheddar but also recommend Parmesan (extra for sprinkling on top)
1 tsp. crushed red pepper
1 1/2 tsp. pink salt, divided
3/4 tsp. freshly ground (trust me, there’s a difference) black pepper
Pre-heat the oven to 375 degrees. Whisk eggs until fluffy. Add kale and butternut squash mix after you have followed the directions on the bag and heated it in the microwave for 3 1/2 – 4 minutes. Add salt, pepper, and crushed red pepper to mixture with cheese. Pour mixture into oven safe skillet and bake for 22 minutes until the edges are golden and the eggs have sprung up a bit and appear fluffy. Cut into triangular pieces, like pizza slices–yields about 8 slices.