Butternut Squash and Greens Kuku
- 1 Tbs. olive oil, divided
- 8 oz. butternut squash, cut into 1/2-inch cubes (2 cups)
- 1 medium leek, thinly sliced
- 1 5-oz. pkg. baby kale (5 cups)
- 1 5-oz. pkg. baby spinach (5 cups)
- 8 large eggs
- 1 Tbs. grated lemon zest
- 3 Tbs. crumbled feta cheese
- Cilantro leaves, for sprinkling
- Preheat oven to 400F.
- Heat oil in large skillet over medium-high heat.
- Add squash, and season with salt and pepper, if desired.
- Cook 4 minutes, or until squash starts to soften, stirring occasionally.
- Reduce heat to medium, add leek, and cook 4 minutes more.
- Working in batches, add kale and spinach to skillet; cook 3 to 5 minutes, or until leaves are wilted, stirring frequently.
- Meanwhile, whisk eggs with lemon zest, and season with salt and pepper, if desired.
- Pour over wilted greens in skillet, reduce heat to medium-low, and cook 2 minutes, or until eggs begin to set on bottom, shifting vegetables around with spatula to distribute evenly.
- Sprinkle kuku with feta, and transfer to oven.
- Bake 8 to 10 minutes, or until eggs are just cooked through and fully set, 8 to 10 minutes.
- Slide kuku onto platter; cool about 10 minutes.
- Cut into small squares, sprinkle with cilantro, and serve.
olive oil, butternut squash, baby kale, baby spinach, eggs, lemon zest, feta cheese, cilantro
Taken from www.vegetariantimes.com/recipe/butternut-squash-and-greens-kuku/ (may not work)