Butternut Squash, Power Greens & Red Onion Frittata

Butternut Squash, Power Greens & Red Onion Frittata

Perfect for two, this frittata is full of the good stuff: butternut squash, power greens, red onion and feta.

Selfishly, this breakfast is a mash up of things I love. For one, frittatas are pretty much my favorite breakfast. And winter squash is one of my all-time favorite crops. But also, it's easy to make, delicious, and good for you too! Something others will love as much as I do, especially if you're into eggs for breakfast. Frittatas are a go-to weekday breakfast for me because I can whip them up before heading out the door to work. If I need to, I place two slices into a pyrex and eat it when I get to the office, but usually that isn't necessary, and I enjoy my breakfast with a latte and an overdose of blog to-dos. 

Butternut Squash, Power Greens & Red Onion Frittata
Butternut Squash, Power Greens & Red Onion Frittata

Once you've made a few frittatas, you're pretty much set for life. Start with a recipe, but after a few successful bakes, let your creativity loose. This Butternut Squash, Power Greens & Red Onion Frittata is perfect for serving 2 people (or 4 along with a side of fruit and yogurt), but you can make big batch frittatas too. If you're serving a crowd, try this Broccoli & Pepper Jack Frittata.

Have a few frittatas under your belt? Good. Now wing it. This blog is all about helping you eat well, and making a frittata when the kitchen seems to be empty is one breakfast trick I always keep up my sleeve. 

How To Make Any Type of Frittata: 

Note that the recipe for this exact frittata is below, so keep scrolling if you want a little more guidance!

  • Start with an oven-safe skillet (the oven-safe part is important!). Heat 1 teaspoon of oil in the skillet until it glistens.

  • Add vegetables. Let's say 1 to 2 cups of sliced veggies. Anything you like -- potatoes, broccoli, spinach, zucchini, etc. Sauté, stirring occasionally, until veggies are tender.

  • In a medium bowl, combine 4 eggs, salt, and pepper. I like to add a splash (just a splash) of milk but this is optional. Whisk until frothy.

  • Pour egg mixture into skillet. Sprinkle a bit of shredded cheese on top. Just a single layer.

  • Place skillet in oven, and turn broiler to high. Keep an eye on the frittata - it will get puffed up, and start to turn golden. Remove from oven and allow to cool for 5 minutes. Eggs should be set. Slice and serve. (Note: for a large frittata for a crowd, you'll need more time in the oven at a lower temperature to get it cooked through. Try this Denver Omelette Casserole which is basically a glorified frittata).

Butternut Squash, Power Greens & Red Onion Frittata

Butternut Squash, Power Greens & Red Onion Frittata

Published February 27, 2018 by
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Serves: 2   |    Total Time: 25 minutes



Ingredients:

  • 1 tablespoon butter
  • 1/2 red onion, diced
  • 1 cup diced butternut squash (peeled and seeds removed)
  • 1 clove garlic, minced
  • 1 cup power greens, packed
  • 4 eggs
  • 1/4 cup milk of choice
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup feta cheese crumbles

Directions:

  1. Heat butter in an oven-safe 8-inch skillet until melted. Add red onion to the skillet, and sauté for 3 minutes, stirring occasionally. Add diced butternut squash and cook for 10 more minutes, stirring every minute or so to ensure even cooking.
  2. Add garlic and greens to the pan, and cook for about 3 minutes. After 3 minutes, greens should be wilted, and butternut squash should be tender all the way through.
  3. In a medium sized mixing bowl, combine eggs, milk, salt and pepper. Whisk until bright yellow and frothy.
  4. Pour egg mixture into skillet, using a spatula to ensure the squash and greens are evenly distributed. Then, sprinkle feta over top.
  5. Turn oven to high on the “Broil” setting with rack in the top position. Place skillet in oven, uncovered, and bake for about 7-minutes. Watch closely in this step, as some broilers may run hotter than others. You are looking for the top to be puffed up and golden, but not brown. Remove from oven and allow to cool for about 3 minutes before slicing and serving. Egg should be set through (if it is not, leave it until the broiler a few more minutes).

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Roasted Pumpkin with Merkén Chile & Honey

Roasted Pumpkin with Merkén Chile & Honey

Two weeks ago I got a terrible head cold that at first made my throat feel like a solid piece of rock and then morphed into congestion and then just left me aching. When I finally got a solid night of sleep (like a really solid night of sleep--12 hours, or more), I felt like I could think again. Smelling, tasting, and swallowing were still a day away. 

The worst part of a head cold to me is that your body feels totally fine--like you could run a mile- but the minute you try to do anything, you realize it was a terrible, terrible idea. By Friday I felt well enough to hit the climbing gym again, and doing so plastered a fixed smile across my face. I could taste again too, so when I got home I cooked the pumpkin I hadn't found energy to cook earlier in the week. Golden pumpkin with savory Merkén Chile: it was the first thing I smelled all week. 

Roasted Pumpkin with Merkén Chile & Honey
Roasted Pumpkin with Merkén Chile & Honey

That pumpkin filled my house with the scent of it's caramelizing edges and steaming Merkén chile. They were beautiful, but that smell was what really swept me off my feet. A drizzle of honey was all that was missing. (Doesn't honey make everything better?)

If you can't find Merkén chile don't sweat it: you can use any kind of smoked red chile flake in this recipe. 

Roasted Pumpkin with Merkén Chile & Honey
Roasted Pumpkin with Merkén Chile & Honey

Roasted Pumpkin with Merkén Chile & Honey

Published October 19, 2017 by
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Serves: 4   |    Total Time: 50 minutes



Ingredients:

  • 1 small pumpkin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt 
  • 2 teaspoons merkén chile, or other smoked red chile flake
  • 1-2 tablespoons honey 
  • Garnish: 2 tablespoons minced cilantro

Directions:

  1. Preheat oven to 425°F. Slice pumpkin half, remove stem, and seeds. Slice into wedges, about 1-inch thick.
  2. Fit a baking sheet with parchment paper. Place pumpkins on pan, and brush with avocado oil. Sprinkle with garlic powder, salt, and merkén. Place in oven, and bake for 30-40 minutes, until pumpkin is tender all the way through, and starting to brown on the edges.
  3. Remove from oven, and drizzle lightly with honey. Garnish with minced cilantro.

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Maple Ginger Red Kuri Squash

Maple Ginger Red Kuri Squash

The unconventional Christmas has been my convention--my Dad was always a proponent of getting out of town during the holiday blur and Christmas at my moms was always lighthearted and casual with new recipes. We rarely ate the same thing year over year, choosing to test out creativity with ingredients like kuri squash, maple syrup, or ginger. 

The first year we left the country for Christmas I was probably eleven. We headed south, to Cuba, where the weather is hot and humid. The climate was so unlike the winter I knew that it was easy to forget what time of year it was all together. It felt like a surprise when Christmas day finally arrived and the plaza surged with people. Christmas in Cuba came and went without warning, though the people were jolly, and the festivities left a looming smell of tobacco on everything.  

Maple Ginger Red Kuri Squash
Maple Ginger Red Kuri Squash

Christmas in Vietnam was even more jumbled. On the coast it was again hot and humid, but with no national religion there were zero signs of silver bells or holly. Distracted by the sites, we barely noticed, until Christmas Day arrived, and children and adults alike crowded the streets wearing red Santa Claus hats. It was a confusing site to be honest: was this an expression of skepticism, celebration, or some of both? The next day all traces were gone. 

Two years later Christmas came and went without much more than a bat of an eye. I can't even tell you where in India we were on that day-- perhaps in a train car, or eating in a roof-top restaurant. The next week we went and saw the Dalai Lama speak and that was our gift, though the thought of presents was far out of mind. Perhaps that trip is part of why ginger is now nestled so close to my heart. 

Maple Ginger Red Kuri Squash
Maple Ginger Red Kuri Squash

The next year I spent Christmas at home. The snow came. We decorated our small tree. My mom got a coupon to The Honey Ham Store and we went and stood in line (for what felt like hours). My dad and I went to Christmas dinner and there were hand knitted sweaters, stockings, and snowy family hikes. I spent the week mystified. I guess people really do these things? These...Christmas things? Ugly sweaters? Those aren't just in movies? It was as if I had never experienced a Christmas before in my life though I most certainly had--and not just abroad, but back home, before the traveling began. Still, there was something about my age that left me with a little culture shock. 

I still shy away from the whimsy: flashing lights, long lines of people, shopping malls. Perhaps it's because of those years abroad or maybe I was never cut out for it (I do hate shopping). What I do love is bringing everyone together over a meal in the middle of an otherwise frosty winter. Touches of green (pine branches, eucalyptus wreaths, rosemary trees), glowing candles, and cozy dishes that warm your soul. Maple syrup is an ingredient that does that, don't you think? 

Maple Ginger Red Kuri Squash

Maple Ginger Red Kuri Squash

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

Ginger, maple syrup, and butter are baked with red kuri squash.

Serves: 4   |    Total Time:



Ingredients:

  • 1 red kuri squash
  • 1 tablespoons butter
  • 1 tablespoon maple syrup
  • 1 heaping tablespoon fresh ginger (grated on microplane)
  • Sprinkle of sea salt flakes

Directions:

  1. Preheat over to 350° Half the squash and remove the seeds. Then, cut into wedges. Place in baking dish.
  2. Melt butter in small dish. Stir in ginger and maple syrup. Using a brush, spread mixture over squash wedges. Sprinkle with salt.
  3. Bake for 35-45 minutes, or until squash is cooked through and crisp on edges.

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