Roasted Acorn Squash, Leek and Chevre Frittata
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.
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?
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.