Delicata Frittata
  • 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
  1. Drizzle skillet with olive oil and reheat squash.
  2. Whisk eggs then gently pour all around your squash in pan.
  3. Place tomato slices in the center of each squash.
  4. Sprinkle spinach all around as well as the cheddar and romano.
  5. Cook on medium heat until eggs set slightly.
  6. Finish frittata under the broiler for a few minutes but watch carefully so as not to burn.
  7. Let it rest for 5 minutes before you cut into it.
Recipe by Proud Italian Cook at