Butternut Squash and Greens Kuku

1. 1

   Preheat oven to 400F.

2. 2

   Heat oil in large skillet over medium-high heat.

3. 3

   Add squash, and season with salt and pepper, if desired.

4. 4

   Cook 4 minutes, or until squash starts to soften, stirring occasionally.

5. 5

   Reduce heat to medium, add leek, and cook 4 minutes more.

6. 6

   Working in batches, add kale and spinach to skillet; cook 3 to 5 minutes, or until leaves are wilted, stirring frequently.

7. 7

   Meanwhile, whisk eggs with lemon zest, and season with salt and pepper, if desired.

8. 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. 9

   Sprinkle kuku with feta, and transfer to oven.

10. 10

    Bake 8 to 10 minutes, or until eggs are just cooked through and fully set, 8 to 10 minutes.

11. 11

    Slide kuku onto platter; cool about 10 minutes.

12. 12

    Cut into small squares, sprinkle with cilantro, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.