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.
- Yields: 1 frittata
- Total Time: 10 minutes
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.
This recipe originally appeared on Cookinglight.com.