This frittata was born from leftover squash that I had in my fridge and it was a big hit, I love it when things come together at the spur of the moment! You could eat this for breakfast, brunch or even dinner with a salad and it’s so quick to put together like all frittatas are.
I’ve been experimenting with my new favorite squash, Delicata. It’s smaller in size and has a very thin skin which is all eatable, the flesh is very creamy in texture and rich in flavor. I love the look of the smaller rings when you cut into it with it’s scalloped edges. You can also slice it length wise, remove the seeds, stuff it and eat the whole thing, it’s very tender.
I used freshly grated romano cheese along with and an aged cheddar to flavor my eggs which complemented the squash perfectly. Spinach and tomatoes were also added.
Make sure not to use too many eggs because you want to be able to see the squash sitting up there real pretty, of course it all depends on how big your pan is, I used a 10″ skillet, five eggs, 5 slices of squash. Every wedge I cut into had one perfectly whole ring of squash nestled in among the eggs and I didn’t even plan it that way!
- 10 inch oven proof skillet
- 5 slices of pre- roasted delicata squash (400 degrees for 20 minutes tossed in olive oil turning once)
- 5 eggs, scrambled
- a generous handful of baby spinach, chopped
- 5 sliced cherry tomato halfs
- grated romano and aged cheddar, enough to sprinkle around the whole frittata
- olive oil for drizzling
- Drizzle skillet with olive oil and reheat squash.
- Whisk eggs then gently pour all around your squash in pan.
- Place tomato slices in the center of each squash.
- Sprinkle spinach all around as well as the cheddar and romano.
- Cook on medium heat until eggs set slightly.
- Finish frittata under the broiler for a few minutes but watch carefully so as not to burn.
- Let it rest for 5 minutes before you cut into it.