3/17/14

Roasted Acorn Squash, Leek and Chevre Frittata

Roasted Squash Frittata with Leeks +  hevre.jpg

I’m pretty sure we go through a freakishly large amount of eggs for two people. Between my kitchen experiments and Sam’s love of weekend brunch, it seems like we can never keep a full carton. Lucky for me, one of my coworkers – you know, at my day job – raises chickens and sells fresh eggs. I’m not ashamed to admit I have a tab with her.

acorn squash

The trippy thing about using farm fresh eggs is that it makes you question what the heck it is that the grocery stores sell. Commercially sold eggs are more brittle, plus a totally muted color. Not to mention the taste is different, too. All things I didn’t know until I was introduced to the other side. Believe it or not, the yellow in my frittata pictures is actually not bad photoshopping… the neon color actually comes from the eggs. Yum, right? 

Frittata

But enough about eggs. Let’s talk about this frittata recipe. It’s so easy to make, and totally delicious for any meal of the day. We happened to make it for dinner, but got to enjoy leftovers for breakfast the following day. And my fave part? You can totally play around with the ingredients depending on what fresh produce is available. Spring is just around the corner, after all. And thank goodness… I’m so ready.

frittata

Bon appétit!

Roasted Acorn Squash, Leek and Chevre Frittata

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Ingredients
1/2 acorn squash
2 T olive oil, divided
course salt
1 cup of chopped leeks
3 cloves garlic, chopped
10-12 eggs (or 8-10, if you have a smaller skillet)
1/4 cup milk
1 oz chevre

Instructions
Begin by preheating the oven to 425 degrees. Distribute the squash slices onto a baking dish, and sprinkle with 1 T olive oil and course salt. Roast for 15-20 minutes until softened, and then set aside. Lower the heat to 400 degrees.
Meanwhile, while the squash is roasting, heat a large cast iron skillet to medium high with 1 T olive oil. Add the leeks and garlic and let cook for 3-4 minutes to soften. Next, crack 8-10 eggs into a large bowl. Add the milk and whisk together. Pour into the cast iron skillet over the leeks. Give the mixture a quick stir to incorporate the leeks, but then let sit for 5-7 minutes to allow eggs to begin cooking from the bottom up. Top eggs with squash and chevre. Season with salt and pepper, and then transfer to the oven.
Cook for 10-12 minutes.

Margaritas in the Rain http://margaritasintherain.com/

One Response to "Roasted Acorn Squash, Leek and Chevre Frittata"

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  1. What a yummy combo!

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