Frittatas are one of the most efficient vehicles for leftover vegetables. Here, we pair roasted butternut squash with quick-cooking kale for a fiber-rich breakfast duo. A touch of dairy lends creaminess to the egg mixture, which helps achieve the coveted custardy frittata texture. For best results, use a well-seasoned cast-iron skillet and pull it from the oven before the eggs are completely set. Because it retains heat well, a cast-iron will continue to cook your frittata after you remove it from the oven. Butternut-Kale FrittataThis recipe originally appeared on Cookinglight.com.

Recipe by Extra Crispy

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Recipe Summary test

total:
10 mins
Yield:
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.

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