30-Minute Thanksgiving Leftover Breakfast Frittata | Kara Lydon

Ingredients

• 8 large eggs
• 1/2 cup Greek yogurt
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1/2 small to medium yellow onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 3 tablespoons chopped sage
• 1 cup roasted butternut squash (cut into 1/2-inch pieces)
• 1 cup roasted Brussels sprouts (quartered)
• 1 cup grated asiago or Gruyere cheese