Favorite Recipe: Butternut-Kale Frittata
Frittatas are great with leftover vegetables. Here roasted butternut squash is combined with kale for a fiber-rich breakfast
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
- Preheat broiler to high with oven rack in upper middle position.
- 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.
Makes 1 Serving
Adapted from myrecipes.com
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