This frittata could be made in 15 minutes, but Cortney Burns, who developed this recipe, intentionally takes much longer. She cooks the eggs over a low flame, folding the curds over themselves again and again in the skillet to create soft layers like those found in Japanese-style omelets. The low oven she finishes the eggs in ensures that those layers remain custardy and light. Just don’t skip the aioli; it balances the sweet flavors in the frittata.
- ¼ cup extra-virgin olive oil
- 1 garlic clove, finely grated
- 2 small delicata or 1 small butternut squash (about 1½ lb.)
- 2 Tbsp. plus ¼ cup extra-virgin olive oil
- 1 tsp. crumbled saffron threads
- ¼ cup tarragon leaves, chopped
- 1 medium onion, thinly sliced
- 2 cups coarsely torn kale leaves
Combine both oils in a measuring glass. Whisk egg yolk and garlic in a small bowl. Whisk in 1 tsp. water, then, whisking constantly, add oils, drop by drop at first (do not add too quickly). Whisk until oil is incorporated and aioli holds its shape. Stir in lemon juice; season with salt.
Preheat oven to 300°. Cut squash in half lengthwise; scoop out seeds (peel if using butternut). Slice crosswise ¼" thick. Toss squash with 2 Tbsp. oil on a parchment-lined baking sheet and arrange in a single layer. Bake until tender (don’t let them take on any color), 18–20 minutes. Remove from oven; leave oven on.
Meanwhile, combine saffron and 1 Tbsp. hot water in a small bowl. Let sit 1 minute. Whisk saffron and soaking liquid, eggs, and tarragon in a large bowl.
Heat remaining ¼ cup oil in an ovenproof 10" nonstick skillet over medium. Cook onion, stirring occasionally, until softened (don’t let them take on any color), 10–12 minutes. Add kale and cook, stirring, until beginning to wilt, about 5 minutes. Add reserved squash and toss.
Whisk salt into egg mixture; pour into skillet. Cook, stirring often with a rubber spatula and occasionally pushing away from skillet sides to shape and compress, until beginning to set and turn golden brown on the bottom, about 5 minutes. Press down on frittata to flatten. Transfer to oven; bake 20 minutes. Slide frittata onto a platter and serve with aioli.
Butternut Squash Frittata with Fried Sage
It’s very strange to be a private, reserved person with a public job. Sometimes I can hardly stand to publish another post and put myself out there for critique all over again. I’ve pulled back from writing about personal matters on this once-little corner of the internet over time, even though ninety-nine percent of you all are so kind and encouraging. (Thank you.)
I catch myself doing the same in new relationships—not opening up, not quite being myself, just generally holding back. Vulnerability terrifies me and it’s safer to just bob along on the surface. This week went south and that’s all I can muster up to say about it.
This frittata, though. It deserves mention. You should make it. It’s full of sweet butternut squash, sautéed onion and salty Parmesan cheese, topped with crispy fried sage. It’s a great gluten-free holiday brunch option.
Acorn squash and Boursin frittata
By Dan Clapson
If you're going to long for warm weather, staring at the last few golden leaves floating to the ground, you may as well eat something delicious while doing it!
It's not all bad, though, fall weather means a return to comfort food and few seasonal ingredients are as synonymous with warming foods as winter squash.
This recipe uses acorn squash. with the peel on! Just trust us. Together with Boursin cheese, it's a frittata that isn't only easy to make, but one that will definitely impress if you're having friends over for brunch. Not particularly seasonal, but the mimosa is the perfect drink to toast with before you dive into this delicious squash-centric brunch dish!
Winter squash frittata
Preheat oven to 400 degrees.
Heat butter in a large pan on medium-heat heat. Once melted and beginning to sizzle, add squash and cook for 5 minutes, or until slightly softened, stirring occasionally. Remove from heat and let cool while preparing remaining components of frittata.
In a large mixing bowl, add eggs, milk, herbs, cheese and salt, and whisk to combine. Pour mixture into a medium baking dish. Add sauteed squash, sliced tomatoes and garnish with fresh sage leaves.
Bake in preheated oven for 40 minutes. Frittata should be lightly browned on top and completely cooked through in the centre. Let cool slightly before serving.
(Note: frittata can be prepped one day ahead and kept in the fridge. When ready to bake, allow to come to room temperature before baking.)
If you’re starting with raw vegetables, use the main recipe for already cooked vegetables, go to the variation. For more heft and deeper flavor, substitute a half cup or so cooked beans or grains for some of the vegetables, or add cooked crumbled sausage, bacon, ham, or even shrimp just before adding the eggs.
2 tablespoons olive oil
½ onion or 1 large shallot, halved and sliced
Salt and black pepper
6 cups any sliced, chopped, or grated raw vegetables (see the headnote)
¼ cup chopped fresh basil, cilantro, or chives, or 1 teaspoon chopped fresh rosemary, tarragon or mint, optional
2 or 3 eggs
½ cup grated Parmesan cheese, optional
1. Put the oil in a large skillet over medium heat. When it’s hot, add the onion and cook, sprinkling with salt and pepper, until soft, 3 to 5 minutes. Add the vegetables, raise the heat, and cook, stirring occasionally, until they soften, anywhere from a couple of minutes for greens to 15 to 20 minutes for sliced potatoes or winter squash. Adjust the heat so the vegetables brown a little without scorching, adding a few drops of water to the pan if they start to stick.
2. When the vegetables are nearly done, turn the heat to low and add the herb. Cook, stirring occasionally, until the pan is almost dry, up to another 5 minutes for wetter ingredients like tomatoes or mushrooms.
3. Meanwhile, beat the eggs with some salt and pepper, along with the cheese if you’re using it. Pour the eggs over the vegetables and tilt the pan or use a spoon to distribute them evenly. Cook, undisturbed, until the eggs are barely set, 10 minutes or longer. (You can set them further by putting the pan in a 350°F oven for a few minutes or running it under the broiler for a minute or 2.) Cut into wedges and serve hot, warm, or at room temperature.
More-Vegetable Less-Egg Frittata, Starting with Cooked Vegetables
A perfect use for leftovers, especially grilled or roasted vegetables. In Step 1, after cooking the onion, stir in about 4 cups cooked vegetables (chopped or sliced as you like). Stir and cook just a minute or 2 to warm them up, then proceed with the recipe.
Better Poached Eggs
Soupy—in a really good way—and works the same for either the main recipe or the variation. In Step 2, instead of cooking the vegetables until dry, when they’re still moist and on the raw side, add 2 cups (or more) vegetable stock or water. Bring to a gentle boil and carefully crack the eggs into the bubbling mixture. Cook, uncovered, until the eggs are set and done as you like them, anywhere from 3 to 7 minutes. Scoop the eggs, the vegetables, and some of the cooking liquid into bowls and serve.
Delicata Squash Frittata
Delicata squash is one of my favorite winter squashes. It stores well, tastes great and is beautiful too. Delicatas are a gorgeous pale cream color, with streaks of yellow and green running throughout it, while the flesh is vibrant orange and sweet and tender when roasted. What I love about delicata squash is that you don’t have to peel it, thanks to its delicate, thin skin. Simply halve the squash, scoop out the seeds, slice it and roast it. It’s so much easier to work with than it’s tough-skinned cousin, the butternut squash give it a try!
The squash in this Delicata Squash Frittata is the star of the show. It’s sweetness pairs well with the creamy eggs, earthy thyme and salty parmesan, making this meal a keeper indeed. This dish is versatile, too, and can be served for breakfast, lunch or dinner. And, since this frittata has no bready crust, it’s perfect for those that are gluten intolerant or watching their carb intake.
To make this dish, start by roasting two small delicata squash (7 inches or so in length). To do this, wash, halve and scoop out the seeds that run down the inside of the squash. Cut the squash into ¼ inch slices and lay the half-rounds onto a large, rimmed baking sheet. Drizzle the squash with 1 tablespoon of olive oil and ½ teaspoon of salt and toss to coat the squash evenly with the salt and oil. Roast the squash at 350 deg F for about 15 minutes, flipping the squash halfway through the roasting process. When the squash are tender and caramelized, remove them from the oven and set them aside to cool. Turn up the oven to 375 deg F (you will finish the frittata off in the oven later on).
In a cast iron skillet or oven proof pan, melt one tablespoon of butter over medium heat. Add one cup of chopped onion to the pan and cook until the onion is transparent and soft. Chop about half of the roasted squash (about one cup’s worth) and add it to the pan, along with 2 cloves of minced garlic. Sauté for one minute.
Next, whisk together 6 eggs, one cup of whole milk, 1 teaspoon of thyme, ½ teaspoon of kosher salt (or a little more if using Diamond brand) and ¼ teaspoon of pepper in a mixing bowl. Pour the egg mixture into the pan, adjust the heat to medium-low, cover the pan and cook the frittata for 18-20 minutes or until mostly (but not entirely) set. Uncover the pan, layer the remaining slices of delicata squash on top of the frittata and top with ⅓ cup of grated parmesan cheese. Carefully place the frittata in the oven to finish cooking and melt the cheese, about 5-8 minutes.
Allow the frittata to cool for 5 minutes before slicing. If desired, garnish the frittata with a pinch of fresh thyme prior to serving. Enjoy.
- 1 tablespoon olive oil
- 2 cups diced butternut squash (3/4-inch 10 oz.)
- 1 shallot, minced
- 4 cups thinly sliced stemmed kale, preferably lacinato
- 1 tablespoon water
- 8 large eggs
- 3 large fresh sage leaves, minced, plus extra for serving
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup crumbled goat cheese
- 6 slices whole-wheat bread, toasted
Preheat oven to 400 degrees F.
Heat oil in a medium nonstick ovenproof or cast-iron skillet over medium-high heat. Add squash and cook, stirring occasionally, until just fork-tender, about 10 minutes. Add shallot cook for 1 minute. Stir in kale by the handful. Add water cover and reduce heat to medium-low. Cook until the kale is tender, about 5 minutes. Remove from heat spread the mixture evenly in the pan.
Whisk eggs, sage, salt, and pepper in a large bowl. Pour the egg mixture over the squash and kale in the pan. Sprinkle evenly with cheese. Bake until set in the center, 8 to 12 minutes.
Holding the pan over a cutting board and using a large spatula, lift and slide the frittata out of the pan and onto the cutting board. Cut into wedges and sprinkle with sage. Serve with toasts.
To make ahead: Prepare squash and kale (Step 2) and refrigerate for up to 1 day.
Notes about this recipe+ View Larger photo: Alex Lau
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Squash and Gruyère AOP Frittata
You’ll find winter squash stacked out in big displays at grocery stores and farmers markets this time of year. This simple healthy frittata is a great way to enjoy their nutty, almost chestnut-like flavor and the Le Gruyère AOP cheese adds a deliciously savory note.
- 1 Butternut, Kabocha, Kuri or Hokkaido squash (around. 1 3/4 lb)
- 1 bunch green onions
- 6 eggs
- 1/2 cup sour cream
- 2 cups Le Gruyère AOP cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 2 tablespoons olive oil
- 4 tablespoons pumpkin seeds (green pepitas)
- Preheat the oven to 350°F.
- Peel the squash (not necessary with the Hokkaido squash) cut in half and remove the seeds. Cut the squash into 2-inch slices. Note: see this tip for softening winter squash skin for slicing.
- Wash the green onions, rinse and slice into 1-inch pieces.
- Beat the eggs and the sour cream together and then add the Le Gruyère AOP cheese, salt, pepper and nutmeg.
- Heat 2 tablespoons of the oil in a large saute pan. Add the squash slices and pumpkin seeds and cook for about 10 minutes until soft.
- Add the green onions and let cook for one minute.
- Add the egg and cheese-mixture and cook for about 3 minutes, until it starts to set. Transfer the pan to the oven and bake for about 25 minutes until the frittata is golden brown.
- To serve, let the frittata cool for 10 minutes and then serve directly from the pan or slide on to a serving plate.
This Little Gem Salad with Fresh Herbs by Samin Nosrat would make the perfect accompaniment to the frittata.
Don’t miss our feature story on the kabocha squash from Full Belly Farms and this recipe for kabocha squash salad.
Butternut Squash Mushroom Bacon Frittata
Butternut squash, mushroom, and bacon frittata with spinach and fresh oregano &ndash a flavorful paleo and whole30 breakfast recipe perfect for sharing with family.
This frittata may very well be my favorite frittata to date. Butternut squash, mushrooms, bacon, spinach, and oregano are the stars of the event, and guess what?! They really jive!
While I&rsquom in the habit of making a veggie scramble every morning for breakfast, I love making frittatas from time to time, because all I do is heat up a slice in the morning, and a nutritious breakfast is already ready already! Breakfast for days!
If you aren&rsquot lactose intolerant or aren&rsquot staying away from dairy, I definitely recommend adding cheese to this frittata! Gruyere would be amazing, jack cheese is always a crowd pleaser, and either feta or gorgonzola would add that big tangy creamy flavor. You can either whisk the cheese into the egg mixture, simply sprinkle it on top before you bake the frittata, or both.
When it comes to holidays, my family does the all-day food marathon, beginning with breakfast options. We always have an egg situation, a pancake or crepe situation, and a homemade cinnamon roll slash muffin situation. This frittata is perfect for that healthy holiday breakfast to keep everyone happy until the next mealtime. Or you can make this year-round because life is always much sweeter with special occasion frittatas, even when there isn&rsquot anything in particular to celebrate.
Meat options? I went with thick-cut bacon, but you can do turkey sausage, chorizo, or go meatless for a vegetarian meal.
HERBS? I love fresh oregano in this frittata! You can also use dried oregano, or substitute for a different herb, like basil or sage. Or, you have the option to go herb-less! Get frisky!
- 1 tablespoon unsalted butter
- 2 1/2 tablespoons olive oil
- 7 large eggs
- 1/4 cup heavy cream, or milk
- 1/4 cup coarsely chopped fresh chives, plus whole chives for garnish
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1/2 teaspoon coarsely chopped fresh thyme
- 1/4 teaspoon finely chopped fresh marjoram
- 1/2 teaspoon coarse salt
- Freshly ground pepper
- 1 small zucchini, cut crosswise into thin rounds
- 1 small yellow summer squash, cut crosswise into thin rounds
Heat butter with 1 1/2 tablespoons oil in a 10-inch ovenproof nonstick skillet over medium-low heat until melted.
Preheat broiler, with the rack about 7 inches from heat source. Meanwhile, whisk together eggs, cream, and herbs until well blended. Stir in the salt, and season with pepper.
Add egg mixture to skillet cook until bottom is set and golden, about 4 minutes. Continue to cook, gently shaking pan occasionally, until 1 inch of the edges is almost set, about 4 minutes more. Remove from heat. Gently press zucchini and squash on top, overlapping slightly in concentric circles.
Broil (checking often) until golden and just cooked through in center, 1 to 2 minutes. Gently slide onto a plate with a spatula drizzle with remaining tablespoon oil. Garnish with whole chives.