Breakfast can get a little mundane some times. I can only make so many egg white veggie omelettes and yogurt parfaits. Healthy breakfasts don’t have to be boring. This was probably the healthiest AND most exciting I’ve had in a while. A simple and flavorful hash of butternut squash and kale topped with a fried egg and shaved parmesan. My new favorite breakfast and/or lunch and/or dinner for fall.
The beauty of this meal is that it can be made entirely in one pan (that is if you have a cast iron skillet, which I do not). All you do is saute butternut squash, onions, and garlic until they’re browned and soft, add the kale for a few minutes, and finish with a fried egg, salt, pepper, and grated parmesan. I don’t know what it was–maybe the runny yolk, maybe the sweet butternut squash, maybe the savory kale–but something magical happened when they all came together on my plate.
Nutritional Highlights: Butternut squash has tons of beta-carotene (veggie’s version of vitamin A), vitamin C, and even some calcium and iron. Plus, it has less calories and carbohydrates than sweet potatoes and is comparably delicious. Then there’s kale–what I would dare to say is the trendiest veggie of 2012. For good reason–it has absurd amounts of vitamin K, A, and C and has tons of fiber. The egg on top, yolk and all (yeah, I did it), is the perfect protein to round out this meal. Your body and your taste buds want you to make this now.
Kale and Butternut Squash Hash with Fried Eggs and Parmesan
(for about 3 servings)
- 2 cups butternut squash, chopped into 1/4 inch cubes
- 1/2 yellow onion, chopped
- 3 cups kale, stems removed and roughly chopped
- 2 cloves of garlic, minced
- 1 T olive oil
- optional: 1/4 tspn red pepper flakes
- salt and pepper to taste
- 3 eggs
- shaved parmesan cheese