- prep 10 min cook 20 min
- serves 4
Creamy butternut squash works brilliantly with the distinctive flavor of leeks in this simple and speedy brunch recipe. Serve with a spinach salad and boiled new potatoes.
- 2 tbsp olive oil
- 3 leeks, sliced into rings
- 1?2 butternut squash, about 500g, peeled and cut into small cubes
- 2 tbsp pine nuts
- 8 eggs
- ½ cup half and half
- 3 tbsp grated Parmesan, or Italian-style hard cheese
- 2 fresh sage leaves or a small bunch of fresh chives, about 20g, chopped
- Calories: 424
- Fat: 33 g
- Saturated Fat: 10 g
- Carbs: 12 g
- Protein: 22 g
How to make it 30 minutes
Nutritional Information(per serving)
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