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

1. Preheat oven to 400F.
2. Heat oil in large skillet over medium-high heat.
3. Add squash, and season with salt and pepper, if desired.
4. Cook 4 minutes, or until squash starts to soften, stirring occasionally.
5. Reduce heat to medium, add leek, and cook 4 minutes more.
6. Working in batches, add kale and spinach to skillet; cook 3 to 5 minutes, or until leaves are wilted, stirring frequently.
7. Meanwhile, whisk eggs with lemon zest, and season with salt and pepper, if desired.
8. 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.
9. Sprinkle kuku with feta, and transfer to oven.
10. Bake 8 to 10 minutes, or until eggs are just cooked through and fully set, 8 to 10 minutes.
11. Slide kuku onto platter; cool about 10 minutes.
12. 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)