Kuku is an Iranian egg dish made with more greens than a frittata. It’s traditionally served in small squares warm or at room temperature.
    1 Tbs. olive oil, divided
    8 oz. butternut squash, cut into ½-inch cubes (2 cups)
    1 medium leek, thinly sliced
    1 5-oz. pkg. baby kale (5 cups)
    1 5-oz. pkg. baby spinach (5 cups)
    8 large eggs
    1 Tbs. grated lemon zest
    3 Tbs. crumbled feta cheese
    Cilantro leaves, for sprinkling

    1. Preheat oven to 400°F.
    2. Heat oil in large skillet over medium-high heat. Add squash, and season with salt and pepper, if desired.
      Cook 4 minutes, or until squash starts to soften, stirring occasionally. Reduce heat to medium, add leek, and cook 4 minutes more.
    3. Working in batches, add kale and spinach to skillet; cook 3 to 5 minutes, or until leaves are wilted, stirring frequently.
    4. Meanwhile, whisk eggs with lemon zest, and season with salt and pepper, if desired. Pour over wilted greens in skillet, reduce heat to medium-low, and cook 2 minutes, or until eggs begin to set on bottom, shifting vegetables around with spatula to distribute evenly.
    5. Sprinkle kuku with feta, and transfer to oven. Bake 8 to 10 minutes, or until eggs are just cooked through and fully set, 8 to 10 minutes. Slide kuku onto platter; cool about 10 minutes. Cut into small squares, sprinkle with cilantro, and serve.

    Calories: 256
    Protein: 17 g
    Total Fat: 15 g
    Saturated Fat: 5 g
    Carbohydrates: 16 g
    Cholesterol: 378 mg
    Sodium: 283 mg
    Fiber: 5 g
    Sugar: 3 g