I’ve always had a crush on frittatas. Versatile, quick, and the perfect canvas for whatever vegetables, meats, and cheeses you have on hand, frittatas are equally capable of making a wonderful cold lunch as they are a romantic home-cooked dinner. I’ve had frittatas full of everything from roasted summer veggies and gruyere cheese to rotisserie chicken and feta, and I’ve loved them all. So it came as no surprise when I chose to order a butternut squash and caramelized onion frittata when I visited Portland, Oregon last weekend. Simple, rich, and naturally sweet, the frittata was as life-changing as an egg dish can be. When I returned to the desert, I set out to re-create this Wintertime Frittata.
I call it a Wintertime Frittata because it’s chockful of Baja Arizona’s winter bounty; that is, roasted winter squash, caramelized yellow onion, and the neverending supply of Tucson CSA winter greens (trust me, local winter greens in my Tucson CSA shares are something I never want to end). And, because a frittata is nothing without eggs and cheese, there’s plenty of local, pasture-raised eggs and Parmigiano-Reggiano in this Wintertime Frittata.
Personally, I love to serve (and eat!) this Wintertime Frittata alongside roasted veggies (try these) and a simple salad. But if you have nothing else on hand, or simply can’t find the energy to prepare them, this frittata will stand up perfectly well on its own.