There is no better way to spend a crisp weekend morning than with a breakfast that tastes like fall. Loaded with acorn squash and Swiss chard, these mini frittatas are a healthy way to fuel up for your day. This is also an excellent dish to serve for brunch with whole wheat toast, bacon and a Bloody Mary. If you are lucky enough to have leftovers, they are delicious reheated on a busy workday morning.
1 bunch Swiss chard
1 tablespoon olive oil
1 small onion, peeled and diced
1 acorn squash, peeled and diced
2½ ounces goat cheese, crumbled
1 cup skim or low-fat milk
½ teaspoon salt
½ teaspoon pepper
- Preheat oven to 375 degrees Fahrenheit. Lightly spray a 24 cup mini-muffin tin with cooking spray.
- Remove ribs and stems from Swiss chard and dice. Roughly chop chard leaves and set aside.
- Heat oil in a large skillet over medium-high heat. Add onion and sauté until tender. Add squash and chard ribs and stems and cook while occasionally stirring until golden brown and tender, about 7 or 8 minutes. Add Swiss chard leaves to skillet and stir for a couple of minutes until wilted.
- Fill the mini-muffin cups with the sautéed vegetables and top with equal amounts of goat cheese.
- In a large bowl, whisk together the eggs, milk, salt and pepper. Pour the egg mixture over the vegetables, filling the muffin cups to the rim.
- Bake for 25 to 30 minutes, until frittata tops are lightly golden.