Frittatas are some of the most efficient vehicles for leftover vegetables. Here, we combine roasted butternut squash with quick-cooking kale for a fiber-rich breakfast duo. A touch of dairy lends custard-like creaminess to the egg mixture.

Jamie Vespa
Jamie Vespa, MS, RD
This Story Originally Appeared On cookinglight.com

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Greg DuPree

Recipe Summary

active:
10 mins
total:
10 mins
Yield:
Serves 1 (serving size: 1 frittata)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high with oven rack in upper middle position.

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  • Heat an 8-inch ovenproof skillet over medium. Coat pan with cooking spray. Add kale and roasted butternut squash; cook 2 to 3 minutes.

  • Whisk together eggs, yogurt, salt, and pepper. Add eggs to pan, and cook 2 minutes, stirring slowly and tilting the skillet a few times so runny parts hit the pan.

  • Place pan under broiler; broil 1 minute or until eggs are almost set. Top frittata with avocado.

Nutrition Facts

332 calories; fat 19g; saturated fat 4g; protein 17g; carbohydrates 29g; fiber 11g; sodium 403mg; calcium 0 18% DV; potassium 0 30% DV; sugars 6g; added sugar 0g.
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