A fabulous, simple-enough-for-a-Wednesday dish using three staples: kale, butternut squash and egg.

Serves 4


  • 1 1/2 Tbsp. olive oil
  • 1 small onion, thinly sliced
  • 3 cups kale (stemmed and chopped)
  • 1 1/2 cups cubed roasted squash
  • 10 large eggs
  • 2 Tbsp. water
  • 1/2 cup cubed Fontina
  • Salt (to taste)
  • Pepper (to taste)


Active time: 20 minutes
Total time: 50 minutes

Preheat oven to 350°. In a 10" ovenproof skillet, heat olive oil over medium heat. Add sliced onion and cook until soft, 3 minutes. Add kale, season with salt and cook, stirring, until wilted, 3 minutes. Gently stir in roasted squash.

In a bowl, beat eggs with 2 Tbsp. water; season with salt and pepper. Pour eggs into skillet, tilting to distribute. Sprinkle with Fontina and cook until eggs start to set, 1 to 2 minutes, then bake until just set, 18 to 20 minutes. Serve warm or at room temperature.

How to Roast Squash: Halve a 2-pound butternut squash; discard seeds. Rub with olive oil, salt, and pepper. Roast on a baking sheet, cut side down, at 350° until tender, 35 minutes.

More Squash Recipes


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