I think I’ll rename this my “perfect instagram recipe.” Ben & I have been focusing on our health lately and what intentional eating looks like. As we introduce more nourishing foods into our diet, we will also be experimenting with (and posting) a lot of recipes.
Funny thing is, I used to hate kale. Even though I know it has a ton of nutritional benefits, I wouldn’t touch it. In college, one of my girlfriends made a batch of ‘kale chips’ that went terribly wrong and I wrote it off ever since. It’s been 9 years of turning away kale dishes, until now.
Kale is a superfood packed with vitamins and minerals and protein, and Butternut Squash is high in Vitamin A, C, E and multiple B vitamins. If you’re looking for a protein packed post-work out meal, look no further. This recipe was thrown together due to the lack of breakfast foods in our fridge, and it turned out to be one of my favorites!
Lucky for your, my recipe blogs are not going to be ridicously long and filled with ‘What I did this week’ nonsense. I want to keep these articles short, sweet, and to the point, so you can get to cooking!
Video and Full Recipe below.
- 3-4 eggs
- 1/2 chopped onion (yellow or red)
- 2 Tbsp olive oil
- 2-3 cloves garlic
- 2 cups butternut squash (1/2 in cubes)
- 2 cups kale
- 1 tsp thyme
- 1/2 tsp rosemary
- Salt & Pepper to taste
- Heat olive oil in pan or cast iron skillet (my preferred method) over medium high heat
- Add garlic, thyme, rosemary, and onion. Saute for 2 minutes (until light golden brown)
- Add in cubed butternut squash, season with salt and pepper. Cook for 15 minutes, stirring occasionaly.
- Add in kale and stir for 2 minutes.
- Create 3-4 holes for your eggs. Crack eggs into holes. (If you want to cook your eggs more, you can cover your pan with a lid). Cook between 4-5 minutes, make sure you do not overcook or burn eggs.
- Top with parsley and salt + pepper to taste.
- Instead of kale, use spinach.
- Add extra protein with chicken, turkey, or bacon.
- Top off with Parmesan or Parmigiano Reggiano.
- For more color, add bell peppers and saute.
- Serve over toast.