Kabocha Squash Frittata with Olives & Herbs

Ingredients: Serves 3-4 people

  • 7 eggs

  • 3/4 cup of roasted squash - I used leftovers - cut into bite size pieces

  • Small red onion, cut into rings

  • 1/4 cup of Parmesan or Gruyere - grated

  • 1/4 cup of black olives - cut in half

  • Paprika, black pepper, salt

  • 1 sprig of fresh thyme - just remove the herb leaves from the wooden sprig

  • 1 Tablespoon of chopped chives

  • 3 Tablespoons of chopped parsley

  • 1/2 - 1 Tablespoon of olive oil

Instructions:

  1. Heat oven to 425 degrees Fahrenheit

  2. Mix and swirl eggs, cheese, herbs, 1/2 tsp paprika, 1/4 tsp salt, pepper to taste

  3. Heat oil in 12 inch oven-proof pan - I use a cast iron skillet

  4. Caramelize onions

  5. Add squash and brown slightly for a couple of minutes

  6. Add egg mix

  7. Gently add olives so they float on eggs and let eggs set a bit on medium heat for a couple of minutes

  8. Move pan to low part of oven - let eggs set more - once they have set well around the egdes, turn on broiler and let the eggs set fully and brown. Takes only about 3 minutes - keep your eye on the dish!

  9. I serve this with mixed greens - great dinner option! Can also be served as a breakfast.