Everyday Recipes, Fall, Recipes, This Week
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Squash & Greens Frittata

What I love about frittata is that you don’t need to make pastry, and it’s an easy dish for any meal!

What you need:

  • 1 ½ cups roasted squash (I like butternut for this recipe)
  • Half a bunch of greens like chard or kale, chopped into ribbons
  • 1 garlic clove, sliced
  • 4 oz  of cheese, I like chevre or lanchengo
  • 8 eggs
  • ½ cup milk or ¼ cup plain yogurt
  • ¼ tsp curry powder
  • Salt & Pepper

Preheat oven to 375 F

The key to a firm frittata is cooking the veggies you’re putting into it! In a 10 inch cast iron skillet, cook the garlic and greens for about 5 minutes, until wilted to half the size. Meanwhile, whisk  the eggs, milk or yogurt, seasoning, and curry powder together. If you are not using an oven safe pan, choose a small baking dish. 

Layer the greens, roasted squash, and pieces of cheese in your skillet or baking dish. Pour egg mixture over the filling. Bake  for 20-30 minutes  until the center is cooked. It should wiggle in the center, but not be liquid. Think cheesecake. 

Serve warm, or cold, or in a sandwich. Seriously, a dish for anytime!

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