beet&baguette

food, travel, lifestyle, and a hearty serving of motherhood

Friday Feast – Winter Frittata

We appear to be stuck in “winter mode”, so I’ve whipped up the first-ever edition of FRIDAY FEAST!

Richard: Does everything need to be alliterative?
In my head: I mean… Maybe…
Me: Of course not!

I’m working on some weekday blog themes/prompts and Friday’s theme just so happensssssss to include an alliteration. And the title of my blog just so happensssssss to be an alliteration. And when I share my posts on Facebook, I just so happennnnnn to add some alliter-y (can we make that a word?) introduction with my link.

BIG WHOOP.

But enough about me, here’s a recipe for a fancy frittata. (See what I did there?)

Frittata

Frittata and book

Squash and Sage Frittata // Cooking with Pumpkins and Squash by Brian Glover
Yields ~6 servings

1/4 cup olive oil
2 large sweet onions, halved and thinly sliced
1/4 tsp dried hot pepper flakes, crushed
3/4 tbsp minced garlic (about 2 cloves)
1 butternut squash (about 1 1/2 lbs), peeled, seeded, and diced
1 tbsp finely shredded sage leaves
8 large eggs
2-3 tbsp chopped flatleaf parsley
1 tbsp butter
5 oz. goat cheese, crumbled
coarse salt and freshly ground black pepper

In a medium-large skillet with a lid, heat the oil over medium heat. Add the onions and 2 good pinches of salt. Stir, then cover and reduce heat to low. Cook very gently, stirring occasionally, until the onions are meltingly soft and golden yellow, about 20 minutes.

Raise the heat slightly and add the hot pepper flakes, garlic, and squash. Cook covered until squash is just tender, stirring frequently, about 12 minutes. Sauté the squash a little more until it begins to brown, then stir in the sage and cook for a few more minutes. Remove from heat and let cool slightly.

In a bowl, whisk the eggs and parsley, then stir in the slightly cooled squash mixture. Season with salt and pepper. Put the original skillet back over medium heat and add the butter. As the butter begins to foam, pour in the egg and squash mixture and use a spatula to level. Scatter the goat cheese evenly over the top. Cook on the stovetop for 5-6 minutes, until the egg begins to set.

Place under a low broiler for an additional 5-10 minutes, until the frittata is evenly browned, slightly puffed up, and the egg is fully set. Serve warm or refrigerate and serve cold — delicious either way! If you’re feeling extra-fancy, you can garnish each wedge with fresh sage.

Squash

Frittata

Happy Friday, my friends!

xo Cassie

2 Comments

  1. Hi dear – I didn’t try that one YET, but had marked the page recently – looks delicious . I love cold frittata too!

    Good to know there’s some warmer weather on the way – this morning was awful.
    Cheers!

    • Cassandra

      March 2, 2015 at 7:40 am

      It was really good! “Not quite as good as Yotam’s Very Full Tart”, Richard mentioned… but that tart also has a buttery crust, more cheese, AND heavy cream! This frittata is more like Very Full Tart’s lightened-up cousin. And yes, I prefer it cold! The goat cheese really makes it hearty enough for me. xx

Leave a Reply

Your email address will not be published.

*

© 2017 beet&baguette

Theme by Anders NorenUp ↑