Butternut Squash Frittata Recipe 45

Steps:

• 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.

Steps:

• Heat the broiler.
• Whisk the cream, eggs and some salt and pepper in a large bowl.
• Heat the butter and oil in a 10-inch nonstick ovenproof saute pan over high heat. Add the onions, squash and sage and saute until lightly browned and tender, about 8 minutes. Reduce the heat to medium and wait 2 minutes to allow the pan to come down to temperature. Pour the egg mixture over the squash and onions and cook until the eggs start to set, about 2 minutes. Sprinkle with the cheese and continue to cook until the frittata is almost set but the top is still runny, about 4 minutes.
• Place the frittata under the broiler and broil until the top is golden brown, about 3 minutes. Let stand for 5 minutes. Using a rubber spatula, loosen the frittata from the pan and invert it onto a plate. Cut into wedges and serve.

Steps:

• In the deep half of a frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add one-fourth of the squash, season with salt and pepper and cook, stirring occasionally, until the squash is tender and beginning to brown, about 7 minutes. Transfer to a paper towel-lined plate. Repeat with the remaining squash in 3 batches, warming 1 Tbs. oil before cooking each batch. In the same pan over medium-high heat, warm 1 Tbs. of the oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until tender and beginning to brown, about 7 minutes. Transfer to the plate with the squash. In the same pan over medium heat, melt the butter. Add the chopped sage and cook until the butter is browned, about 3 minutes. Pour the sage-butter mixture into a small bowl and let cool. Wipe out the pan with paper towels. In a large bowl, whisk together the eggs and cream. Stir in the cheese, squash, onion and sage-butter mixture. In the deep half of the frittata pan over medium heat, warm 1/2 Tbs. of the oil. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 3-4 minutes. Place the shallow pan upside down on top of the deep pan and cook until the frittata is partially set, about 9 minutes. Remove the shallow pan and gently lay the whole sage leaves on top of the frittata, spacing them evenly. Cover with the shallow pan and cook until the eggs are almost completely set, 4 to 5 minutes more. Remove the shallow pan, set it over medium heat and warm the remaining 1/2 Tbs. oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, 3 to 5 minutes. Flip the frittata back into the deep pan, remove the shallow pan and gently shake the deep pan to loosen the frittata. Slide the frittata onto a serving plate. Cut into 8 wedges and serve with bacon. Serves 8.