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Preparation time
10 minutes
Total time:
50 minutes
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Ingredients
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500 mL (2 cups) of diced butternut squash
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1 onion, chopped
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60 mL (1/4 cup) of olive oil
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5 mL (1 tsp.) of salt
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500 mL (2 cups) of baby spinach
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250 mL (1 cup) of coarsely chopped arugula
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8 eggs
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125 mL (1/2 cup) of finely chopped fresh parsley
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60 mL (1/4 cup) of finely chopped fresh cilantro
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30 mL (2 tbsp.)of finely chopped fresh chives, divided
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2,5 mL (1/2 tsp.) of ground turmeric
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1 bag of berry beets salad mix
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Directions
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Preheat the oven to 220 °C (425 °F).
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On a baking parchment-lined baking sheet, combine butternut squash, onion, 1 tbsp. (15 mL) oil and ¼ tsp. (1 mL) salt.
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Bake for 18 to 20 minutes or until squash is tender. Let cool.
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Reduce oven temperature to 200 °C (400 °F).
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In a 10-in. (23-cm) oven-safe skillet, heat remaining oil over medium heat. Cook spinach and arugula until wilted, about 2 minutes. Remove from heat.
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In a bowl, whisk together eggs, parsley, cilantro, 1 tbsp. (15 mL) chives, turmeric and remaining salt.
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Add cooled squash and onion mixture.
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Pour egg mixture into skillet. Quickly spread squash and wilted green vegetables evenly over the skillet.
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Over medium heat, cook for 3 to 5 minutes without stirring until edges of eggs begin to set. Transfer skillet to the oven.
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Bake for 12 to 15 minutes until centre is set. Sprinkle with remaining chives. Serve hot or at room temperature with a sweet and savoury salad.
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