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


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

ΒΌ medium avocado, sliced


  1. Preheat broiler to high with oven rack in upper middle position.
  1. Heat an 8-inch ovenproof skillet over medium. Coat pan with cooking 

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

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

Makes 1 Serving

Adapted from

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