Prep Time: 15 min - Cook Time: 25 min - Total Time: 40 min
1 red onion, diced
1 yellow bell pepper, diced
1 pint cherry tomatoes, halved
6 cups torn kale leaves or spinach
2-3 cups butternut squash, grated
1-15 oz black beans, rinsed and drained
6-10 eggs, whisked
¾ cup cheddar cheese, grated
¾ cup cilantro leaves, chopped
2 avocados, diced (topping)
1 tbsp Healthy U Spain Spice
Alternative to Healthy U Spain Spice
2 tbsp smoked paprika
1 tsp garlic powder
1 tbsp paprika
1 tbsp dried cilantro
2 tsp salt
1 tsp ground dried lemon peel
1 tsp black pepper
Salt & oil for cooking
Preheat oven to 350 F
Over medium heat, add red onions, peppers, cherry tomatoes, ½ cilantro, butternut squash, Healthy U Spain spice, 1 tsp of salt into your pan.
Constantly mix until evenly cooked. Cook for 8-10 minutes.
Reduce heat and add kale. Flip the kale using a spatula with the other ingredients, this allows an even coat throughout.
Add black beans and repeat the same process as the kale.
Add ½ the cheese and mix slowly to prevent burning at the bottom. Make sure the mixture is pressed down and flat. Add the eggs, making sure it is evenly distributed, tilt the pan side-to-side.
Add the skillet into the oven for 15 minutes.
You can either top the ingredients right out of the oven or wait until you eat/serve the meal.
Drizzle the remaining cilantro, cheese and slice the avocado and add when ready to eat.
Recommend using a Cast Iron pan (it increases the amount of Iron in your meals)