Butternut Squash Frittata2017-02-25
- Course: Main Dish
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- Yield : 4 servings
- Prep Time : 5m
- Cook Time : 35m
- Ready In : 40m
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- 4 cups cubed butternut squash (about 1 pound)
- Kosher salt and freshly ground pepper
- 7 large eggs
- 5 tablespoons extra-virgin olive oil
- 1 4-ounce link fully cooked (not dried) chorizo or andouille sausage, diced
- 1 red or yellow bell pepper, chopped
- 2 cloves garlic, chopped
- 2 bunches scallions, chopped
- 1 5-ounce package baby arugula (about 8 cups)
- Juice of 1/2 lemon
Position a rack in the upper third of the oven; preheat to 400 degrees F. Put the squash in a large microwave-safe bowl with 1/4 cup water; season with salt and pepper. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, 8 minutes. Drain and pat dry. Whisk the eggs and 1/4 cup water in another large bowl until frothy.
Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the chorizo and cook, stirring, until it just starts browning, 3 minutes. Add the squash, bell pepper and garlic. Cook, stirring occasionally, until the pepper is tender and the squash starts browning, 5 minutes. Stir in the scallions and cook 1 minute. Transfer to the bowl with the eggs using a slotted spoon; stir.
Wipe out the skillet. Coat the bottom with 2 tablespoons olive oil and heat over medium heat. Add the egg mixture and spread in an even layer. Cook until the edges are golden, 5 minutes. Transfer the skillet to the oven and bake until just set in the center, 12 to 15 minutes.
Toss the arugula with the remaining 1 tablespoon olive oil and the lemon juice; season with salt and pepper. Loosen the edge of the frittata and unmold onto a plate; cut into wedges. Serve with the salad.