My friend Pam posted this snowy-day frittata on FaceBook yesterday and I just had to share. Thanks, Pam!
- 4 cups shredded butternut squash (about 1 pound)
- 1 sweet onion diced
- Kosher salt and freshly ground pepper to taste
- 7 large eggs
- 1/4 cup milk or cream (optional, but it does make eggs fluffier)
- 4 TB extra-virgin olive oil
- 1/4 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp sweet paprika
- tomato slices for top
- Position a rack in the upper third of the oven; preheat to 400 degrees F. Using oven mits, put oiled (2 TB of olive oil) cast iron skillet in oven to pre-heat.
- Sauté the squash and onions with 2 tablespoons of olive oil in non-stick pan, until slightly browned. Season with salt and pepper.
- Drain and pat dry.
- Whisk the eggs, chili powder, cumin, paprika, and 1/4 cup milk/cream in another large bowl until frothy.
- Once squash/onion mixture is browned, spoon it into the pre-heated, oiled, cast iron skillet. Pour the egg mixture into the cast iron skillet. Spread in an even layer. Place sliced tomatoes on top.
- Cook in pre-heated oven for 15 to 20 mins or until the edges are golden and the center is set. Let stand for 10 mins. Loosen the edges. Cut into pie-shaped wedges.