Favorite Recipe: Butternut-Kale Frittata

Frittatas are great with leftover vegetables. Here roasted butternut squash is combined with kale for a fiber-rich breakfast 

Ingredients

Cooking spray

1 cup chopped kale

1 cup roasted butternut squash (from Autumn Glow Salad)

2 large eggs

2 teaspoons plain 2% reduced-fat Greek yogurt

.13 teaspoon kosher salt

.13 teaspoon freshly ground black pepper

¼ medium avocado, sliced

INSTRUCTIONS

1. Preheat broiler to high with oven rack in upper middle position.

2. Heat an 8-inch ovenproof skillet over medium. Coat pan with cooking 

spray. Add kale and roasted butternut squash; cook 2 to 3 minutes.

3. 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.
4. Place pan under broiler; broil 1 minute or until eggs are almost set. Top frittata with avocado.

Makes 1 Serving

Adapted from myrecipes.com