Ingredients
1tablespoonolive oil
2cups dicedbutternut squash(3/4-inch;10oz.)
Add squash and cook, stirring occasionally, until just fork-tender, about 10 minutes.
Add shallot; cook for 1 minute.
Stir in kale by the handful.
Add water; cover and reduce heat to medium-low.
Cook until the kale is tender, about 5 minutes.
Remove from heat; spread the mixture evenly in the pan.
Whisk eggs, sage, salt, and pepper in a large bowl.
Pour the egg mixture over the squash and kale in the pan.
Sprinkle evenly with cheese.
Bake until set in the center, 8 to 12 minutes.
Cut into wedges and sprinkle with sage.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
