Autumn Delicata Frittata
The Good LFE Cookbook
Serves 10-12
Breakfast
Roasted delicata squash is tender and earthy, and an easy alternative to the potato found in many frittata recipes. The caramelized onions add a layer of flavor and pair deliciously with the savory squash.
Ingredients
- 2 Roasted Delicata Squash
- 6 onions, caramelized for 11⁄2 hours untilreduced to 1 cup
- 1 1⁄2 teaspoons salt
- Handful of parsley, chopped
- 1 tablespoon thyme, chopped
- 1 tablespoon ghee or butter
- 1 cup Gruyère cheese, grated
- 1 bunch chives, finely chopped
- 12 eggs + 1 can (5.4 ounces) coconut cream + 1 1⁄4 teaspoon of salt blended in blender or with hand blender until frothy
Directions
On the stove over low heat, layer half of the roasted delicata in an appealing pattern in the bottom of 12" cast iron pan that is liberally oiled with ghee (or butter). Sprinkle with half of the herbs and salt. Top with caramelized onions, 1 cup of cheese, remaining herbs, and egg mixture. Lay remaining squash in a pattern on top of egg mixture and finish with the rest of the cheese.
Cook over medium heat on stove until edges of frittata start to set.
Bake at 400°F (200°C) for 15 minutes until middle of frittata is set and a knife inserted in the center comes out clean. It will continue to firm up over next 10 minutes.
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