Ingredients

The following ingredients have 6 Servings
  • 12 ounces butternut squash (cut into 1/2-inch dice)
  • 3 teaspoons olive oil (divided)
  • 8 ounces crimini mushrooms (thinly sliced)
  • 2 tablespoons minced flat-leaf parsley
  • 3/4 teaspoon crushed dried rosemary
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 5 eggs
  • 5 egg whites
  • 2 tablespoons grated Parmesan cheese (rennet-free version for vegetarian)

Instruction

  • Preheat the broiler.
  • Bring a medium saucepan of water to a boil. Add the butternut squash and cook until just tender, 4 to 5 minutes. Drain.
  • In a medium bowl, whisk together the eggs and egg whites.
  • Heat 1 teaspoon of olive oil in a 10-inch ovenproof nonstick skillet set over medium-high heat.
  • Add the butternut squash and cook, stirring occasionally, until it is starting to brown, 4 to 5 minutes. Transfer to a bowl.
  • Add the remaining 2 teaspoons of olive oil to the skillet and add the mushrooms. Cook until tender, about 4 minutes.
  • Turn the heat to medium. Return the butternut squash to the skillet with the mushrooms, and stir in the parsley, rosemary, paprika, salt and pepper.
  • Pour the eggs into the skillet. Cook until the eggs are set around the edges and are starting to set on top, about 5 minutes.
  • Sprinkle the Parmesan cheese on top and place the skillet under the broiler. Cook until the eggs are set and the cheese is starting to brown, 3 to 4 minutes.
  • Cut into 6 wedges. Serve.