| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 4 cups cubed butternut squash (about 1 pound)
- Kosher salt and freshly ground pepper
- 7 large eggs
- 5 tablespoons extra-virgin olive oil
- 1 4-ounce link fully cooked (not dried) chorizo or andouille sausage, diced
- 1 red or yellow bell pepper, chopped
- 2 cloves garlic, chopped
- 2 bunches scallions, chopped
- 1 5-ounce package baby arugula (about 8 cups)
- Juice of 1/2 lemon
Instructions
- Position a rack in the upper third of the oven; preheat to 400 degrees F. Put the squash in a large microwave-safe bowl with 1/4 cup water; season with salt and pepper. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, 8 minutes. Drain and pat dry. Whisk the eggs and 1/4 cup water in another large bowl until frothy.
- Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the chorizo and cook, stirring, until it just starts browning, 3 minutes. Add the squash, bell pepper and garlic. Cook, stirring occasionally, until the pepper is tender and the squash starts browning, 5 minutes. Stir in the scallions and cook 1 minute. Transfer to the bowl with the eggs using a slotted spoon; stir.
- Wipe out the skillet. Coat the bottom with 2 tablespoons olive oil and heat over medium heat. Add the egg mixture and spread in an even layer. Cook until the edges are golden, 5 minutes. Transfer the skillet to the oven and bake until just set in the center, 12 to 15 minutes.
- Toss the arugula with the remaining 1 tablespoon olive oil and the lemon juice; season with salt and pepper. Loosen the edge of the frittata and unmold onto a plate; cut into wedges. Serve with the salad.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 458 |
| Total Fat | 34 g |
| Saturated Fat | 8 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 342 mg |
| Sodium | 873 mg |
Reviews
So delicious and easy to make..
My first frittata ever, thanks to finally figuring out how to use a cast iron skillet. This one is pretty delicious, if you like butternut squash (which I do!) I would likely add some kind of dairy to the egg mixture next time to improve the texture.
Very tasty! The squash added a little bit of sweetness to it. Even though my husband and I are not big fans of sweet taste in our main dish, we still enjoyed it. A lot of flavor and complexity. I would use potato next time to get rid of the sweetness and maybe add basil or other herbs to enhance the flavor more. Thank you for sharing!!
I liked it. The chorizo was salty enough, so I didn’t add more. We served it with a summer green salad with peaches. Thanks for sharing. Amybeth Hurst, Portland, ME