Ingredients
- 1 Cup Acorn Squash cooked
- 1/2 Yellow Onion thinly sliced and caramelized*
- 2 Cups winter greens, such as arugula, collard greens, or chard stemmed and roughly chopped
- 5 Large Eggs
- 1/2 Tablespoon fresh rosemary leaves finely chopped
- 1 Teaspoon fresh thyme leaves finely chopped
- 1/4 Cup Whole Milk
- 1/4 Teaspoon Sea Salt
- Freshly Ground Pepper to taste
- 1/3 Cup Parmigiano-Reggiano cheese grated
- 1 Tablespoon olive oil
- 1 Teaspoon Salted Butter
Servings: people
Instructions
- Heat the oven to 425 degrees F.
- Crack the eggs into a medium-sized bowl. Add the milk, salt, pepper, and fresh herbs to the bowl. Use a fork or whisk to vigorously beat the eggs together. Add the parmesan to the eggs and whisk once more.
- Heat the olive oil and butter in a small oven-safe skillet over medium-low heat. Add the chopped greens and sauté for one minute, or until the greens are wilted. Add the acorn squash and caramelized onions to the pan and stir to evenly distribute the ingredients across the bottom of the pan.
- Add the egg mixture to the pan and cook for two minutes without stirring.
- Turn the stove off and put the pan in the oven. Allow the frittata to finish cooking for another 10-15 minutes, or until it is set and doesn't jiggle when you move the pan.
- Allow the frittata to sit for five minutes before serving.
Recipe Notes
*Here's a great tutorial for caramelizing onions.
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