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!