By Sarah Murphy-Kangas, In Praise of Leftovers
Clean out the veggie drawer with this easy dish. Cheesy eggs served with wilted kale and roasted squash make an easy weekday dinner, or an inventive brunch idea for the weekend.
Serves 2
Turn broiler on. Sauté several handfuls of washed and chopped kale in an ovenproof skillet with olive oil and a little garlic and salt. Cook until halfway wilted.
Add a handful of your roasted squash and a squeeze of lemon juice and a bit of grated lemon zest. Stir.
Crack four eggs over the top of the kale and squash mixture, and top with feta, sharp cheddar, or other cheese. Add some chopped fresh herbs if you want (parlsey, rosemary, thyme, or cilantro.) Cook until eggs are set a bit, then transfer to to the broiler.
Broil until everything is bubbling and eggs are cooked to your liking. Cut around eggs with a small spatula and serve, or just eat right out of the pan by yourself or with your friend or sweetie.
