Butternut Squash and Spinach Frittata

Name: Butternut Squash and Spinach Frittata
Total time: 2700 s
Yield: Feeds Four
Cuisine: American
Ingredients: 1 dozen eggs; 1 lb whole milk ricotta; 12-13 oz cubed butternut squash; 1 Small bag fresh baby spinach chopped; 1 small bag sweet baby peppers deseeded and chopped; 1 small sweet Italian red onion chopped; 2 Tbsp herb de Provence; 2 Tbsp garlic and herb spice blend; 2 Tbsp extra virgin olive oil; 2 Tbsp milk; 2 Tbsp finely grated Pecorino Romano cheese

Wendy S. Geiss @wendyg

Madeira Beach, Florida, United States

Had a chicken and rooster in the neighborhood for a couple months before I found them a home on a farm. While I had them the chicken would lay and egg and leave it for me once a day. Had so many one day decided to make a couple of frittatas. This was the first one.

Wendy S. Geiss @wendyg

Madeira Beach, Florida, United States

Saved

Ingredients

45 mins

Feeds Four

1 dozeneggs
1 lbwhole milk ricotta
12-13 ozcubed butternut squash
1Small bag fresh baby spinach chopped
1small bag sweet baby peppers deseeded and chopped
1small sweet Italian red onion chopped
2 Tbspherb de Provence
2 Tbspgarlic and herb spice blend
2 Tbspextra virgin olive oil
2 Tbspmilk
2 Tbspfinely grated Pecorino Romano cheese

Saved

Steps

45 mins

1

Saute all veggies in a 10 inch deep dish nonstick oven safe skillet add 1Tbs each of the herbs de Provence and garlic and herb spice blend along with salt and pepper. Saute till fork tender.
2

Whisk the eggs, ricotta, grated cheese and milk with the 1 Tbs herbs de Provence, 1Tbs garlic and herb spice blend, salt and pepper till frothy.
3

Once the veggies are fork tender, pour the egg custard mixture gently into the pan and ensure the veggies are evenly disbursed in the egg mixture.
4

At this point wait till you see the frittata start to set up in the center and at the edges. You can at this point optionally add shredded Gruyere or mozzarella.
5

Once the frittata has started to set up put it in a 375 degree F oven on the center rack for 15-20 mins to cook through. Check for doneness with a toothpick and if it comes out clean you are done.
6

Remove the skillet from the oven and allow to cool for about 5 mins. Get a 10 inch plate and place on top then flip the frittata out. At this point you’ll see the bottom part. Now get another 10 inch plate and place that on top of the plate with the frittata and flip it again to get the pretty side up for presentation.
7

Slice as you would a pie and serve with some lemon dressed greens or seasonal fruit.

Tips

Use of a nonstick oven safe skillet is essential. If you have to use a stainless steal make sure you freeze the entire inside right up the sides with butter or olive oil so when you flip out the frittata it doesn’t stick.