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