Brussels Sprouts and Butternut Squash Frittata

Ok, I get it that it's officially spring but as I made this one a couple days please humor me with one more squash recipe. This will serve four or make for some tasty leftovers the following day:)

Ingredients:
5 large whole eggs
1/2 cup egg whites
1/2 tsp sea salt, divided
1/8 tsp tsp fresh ground black pepper
1 1/2 tsp olive oil
4 oz Brussels sprouts, trimmed and quartered
2 1/2 oz white button mushrooms, thinly sliced
1 cup peeled and diced butternut squash (1/4 inch cubes)
1 large shallot, minced
1 spring fresh rosemary,  leaves minced
1 large clove garlic, minced
1 oz goat cheese, crumbled
2 tbsp grated Parmesan cheese

Directions:
Preheat oven to 375 degrees F.
In a medium bowl, whisk eggs, egg whites, 1/4 tsp salt and pepper, set aside.
In a 10 inch nonstick ovenproof skillet, heat oil on medium. Add Brussels sprouts, mushrooms, squash, shallot, rosemary and remaining 1/4 tsp salt. Saute, stirring often, until mushrooms and squash are tender and Brussels sprouts are almost cooked through, about 4 minutes. Add garlic and sauté for 1 more minute. Arrange vegetables in an even layer in skillet.
Pour egg mixture over top and gently shake pan to distribute evenly. Sprinkle with goat cheese and Parmesan and cook undisturbed until edges set, about 3 minutes. Transfer to oven and cook until eggs are completely cooked through and cheese melts, 10 to 12 minutes. To serve, carefully invert into a plate.

It's very easy being green

Here are a few very easy "green" recipes. Due to a holiday party last night I slept MUCH later than usual and was still able to throw the smoothie and beet green salad together before I left for work.

Kiwi green tea smoothie

Blend:
8 oz brewed green tea
2 kiwis
1/4 cup unsweetened vanilla almond milk
2 tbsp agave or honey
Ice (you can make ice cubes out of almond milk for a less diluted smoothie)
I also added a handful of kale as I try to sneak it in whenever I can!

Beet green salad (a great way to use beet tops if you buy raw beets)

Ingredients:
1 bunch beet greens
1/4 cup onion
1 garlic clove, minced
1 tbsp olive oil

Directions:
Remove heavy stems, tear leaves into bite-sized pieces
Sautee onions in olive oil, add garlic
Add the beet greens. Gently toss in the onion mixture until greens are coated and cook until wilted.

Brussels sprout salad

Ingredients:
12 brussels sprouts
4 oz shredded parmasean cheese
1/2 cup toasted walnuts in pieces (cook over the stove 5-8 mins on med heat)
4 tbsp extra virgin olive oil
1 1/2 tbsps apple cinder vinegar
1 tsp Dijon mustard
salt & pepper

Instructions:
Shred the brussels sprouts in a food processor, mandolin or chop with a knife.  Toss the sprouts in a bowl, top with toasted walnuts & grated cheese.  In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up. Pour the dressing over the salad and stir thoroughly.