A tasty and healthy dinner-from-nothing. We had the squash left over from last night; the rest is quick to make from scratch. Serve with a simple green salad. (And yes, that’s a fish spatula. Evidence that we’re still pretty much camping in our new house. At least we’ve unpacked our beautiful cherry bread boards!) The squash added a nice hint of sweetness, with the savory greens and creamy goat cheese.
Here’s how I did the squash: cut into roughly 1.5-inch cubes. Boil until tender. Toss with salt, pepper, butter and honey.
And for the Frittata:
9 or 10 eggs
A few large handfuls of baby kale
Half a small onion, diced
Two cloves garlic, minced
A few cubes of cooked butternut squash, thinly sliced
A knob of chèvre
Salt and freshly ground pepper
Olive oil
1. Preheat the oven to 375 degrees. In a 12-inch ovenproof nonstick skillet, heat a glug of olive oil on medium to medium-high. Sauté the onions until they soften (about 10 minutes). Add the garlic; let it brown just slightly, then toss in half of the greens. Let them start to cook down, then add the rest of the greens and stir.
2. In a mixing bowl, beat the eggs with salt and pepper. When the greens have cooked down, add the sliced squash to the pan. Stir so that the veggies in the pan are evenly distributed; then pour in the eggs. Let them cook one or two minutes, undisturbed, so the bottom starts to set.
3. Transfer to the oven. Turn on the light and keep an eye on the frittata while it cooks; you want to catch it at just the right moment. When it’s about two-thirds cooked—still liquid on top (about 10 minutes)—take it out and add the goat cheese. Bake for another five minutes or so, until the top is JUST set. Don’t overcook! It’ll keep cooking even after you take it out.
4. Transfer to a serving dish and slice into wedges. Delicious served warm, and great at room temperature, as a snack the next day.
