If you have never made a frittata you should try this recipe as an example of how to make one. SO SIMPLE to make and it’s the perfect vehicle for left over squash or greens you don’t know what to do with in you fridge. Satisfying for breakfast, lunch or dinner with a side salad. Even an impromptu appetizer when friends come over, cut it into bite sized pieces and served on toasted baguette. Sarah and I agree this is one of the basic dishes that everyone should have in their repertoire so we made the steps for this recipe super easy to follow and create the least amount of dishes possible! Cooking 101 dear friends. Class is in session.
Squash and Greens Frittata
Saute extra greens and roast some extra squash for dinner the night before and reserve leftovers for the next day’s frittata. Pictured above was roasted Delicata squash half-moons from dinner the night before and curly kale from my organic box.
1 cup cooked squash, cut into thin slices or small chunks (Delicata, Kabocha, Butternut)
1/2 bundle raw Kale, Swiss Chard or Whole Spinach (about 1 cup when cooked)
1-2 tablespoons butter or olive oil for cooking
salt and pepper
1/4 cup Parmesan cheese, grated (buy real Parm instead of pre-grated, the difference can’t be denied)
Sriracha chili sauce (optional)
Trader Joes and Whole Foods sell bags of raw Kale already washed, clean and cut!
1. Pre-heat your oven or toaster oven to 400 degrees.
2. Rinse your greens in cold water, place onto a clean towel to dry. Pull the greens off the stems (good activity for kids) and chop into thin ribbon sized pieces equaling about 2 cups of raw greens.
3. Place 1 tablespoon of butter or olive oil in a small (6” oven proof) non-stick skillet over medium heat and add the greens. Saute over medium-high heat until soft about 3-5 minutes, add a big pinch of salt and stir well. Wipe down your cutting board and your knife with the wet towel from the green vegetables.
4. Chop your cooked squash into small bite sized pieces on the same cutting board with the same knife and add to the pan of greens to warm. Stir a few times with spatula and turn off the heat. Wipe down your cutting board and knife with the same towel.
5. Mix the eggs in a bowl with a fork and a pinch of salt and pepper. Grate the Parmesan on the microplane over the bowl of eggs (or measure out 1/4 cup) and mix well.
6. Pour the eggs into the skillet of warmed vegetables over low heat. Mix a few times (as if you were making scrambled eggs) with your spatula to distribute the vegetables evenly and then pop the skillet into the oven. Bake about 5 minutes until the eggs have set, no wobbles when you shake the pan.
7. Remove from heat and let sit 3 minutes. Using the same spatula to go around the edge of the frittata in the pan to loosen it. Invert onto a cutting board and cut into wedges with your wiped down knife. Serve with chili paste on the side if desired.