Looking for a new savory weekend breakfast? This butternut kale frittata inspired by Cooking Light is the perfect egg dish to accompany toast and sausage. The butternut squash makes it sweet and savory. In all honesty, I also tried this with blue hubbard and it was just as delicious. I can’t wait to try it with delicata too!
Ingredients
- 1 cup chopped kale
- 1 cup roasted butternut squash
- 2 large eggs
- 2 tsp plain 2% greek yogurt
- pinch of kosher salt
- pinch of black pepper
- 1/4 medium avocado, sliced
- olive oil
Directions
- Preheat broiler to high with oven rack in upper middle position.
- Take an 8-inch ovenproof skillet and heat it over medium heat. Coat the skillet with olive oil and add kale and squash. Cook 2-3 minutes.
- In a bowl, whisk together the eggs, yogurt, salt, and pepper. Add eggs to the pan and cook for 2 minutes stirring slowly.
- Put pan in broiler for 1 minute or until eggs are almost set. Top with avocado.
That was easy, wasn’t it? After making it for the first time I was in awe. It’s easier than an omellete–I might as well make it every day!