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.

Ingredients:
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
7 eggs
1 cup skim or low-fat milk
½ teaspoon salt
½ teaspoon pepper

Directions:

1. Preheat oven to 375 degrees Fahrenheit. Lightly spray a 24 cup mini-muffin tin with cooking spray.
2. Remove ribs and stems from Swiss chard and dice. Roughly chop chard leaves and set aside.
3. 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.
4. Fill the mini-muffin cups with the sautéed vegetables and top with equal amounts of goat cheese.
5. 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.
6. Bake for 25 to 30 minutes, until frittata tops are lightly golden.

Servings: 8