Ingredients

1/3 cup butternut squash, diced into 2cm cubes

2 tablespoon olive oil, divided

1 shallot, finely diced

1-2 cups packed of baby spinach

1 egg

1/2 cup egg whites

1/4 cup grated cheddar   

Salt

Freshly ground pepper

Directions

1. Preheat the oven to 400F. On a baking sheet lined with parchment paper, toss the butternut cubes with a drizzle of olive oil and a pinch of salt and pepper. Roast for 30-35 minutes, until golden brown around the edges. Skip this step if using leftover roasted butternut.

2. Set the oven rack to the middle position, and preheat the oven's broiler.

3. In a medium-sized, oven-safe, non-stick skillet heat 1 tablespoon of olive oil over medium heat. Add the shallot and cook, stirring frequently, until soft, about 3 minutes. Add the already cooked butternut squash and the baby spinach and cook a couple of minutes, stirring, until the spinach is welted and the butternut is warmed through. Season with a pinch of salt.

4. While the veggies are cooking, crack one egg and add half a cup of egg whites into a small bowl. Beat the eggs with a pinch of salt and a few twists of freshly ground pepper.

5. Once the veggies are cooked, empty the skillet's contents to a clean plate. Add the remaining 1/2 tbsp olive oil to the pan and add the beaten eggs to the skillet. Cook for 2-4 minutes, until the eggs start to solidify, but are only halfway cooked. Sprinkle the veggie mixture and the grated cheese on top of the eggs. Move the skillet to the oven and broil for 2-3 minutes, until the eggs are just cooked.

Notes

• If you do not want to use egg whites, use 3 eggs and add a splash of milk.

• If you do not have an oven-safe skillet, instead of broiling, cover the skillet with a lid until the eggs are cooked.