ROASTED PUMPKIN, MARJORAM, AND BLUE CHEESE FRITTATA
Bunker in for cold weather with this cozy, autumnal frittata.
Provided by Donna Hay
Categories HarperCollins Frittata Dinner Brunch Butternut Squash Parmesan Blue Cheese Cheddar Cheese Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C (400°F). Place the pumpkin in a bowl and add 1 tablespoon oil, salt and pepper. Toss to combine and transfer to a lightly greased oven tray lined with non-stick baking paper. Roast for 12-15 minutes or until golden.
- Meanwhile, place the eggs, half-and-half, Parmesan, salt, and pepper in a large bowl and whisk to combine.
- Heat a 22cm (8-inch) ovenproof non-stick frying pan over low heat. Add the remaining oil and the butter and swirl to cover base and edges of the pan. Add the egg mixture and cook for 5 minutes or until the edges begin to set. Top with the pumpkin, marjoram, cheddar and blue cheese and cook for a further 15 minutes. Transfer to the oven and bake for 8-10 minutes or until the frittata is just set. Sprinkle with Parmesan and slice to serve.
BUTTERNUT SQUASH FRITTATA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position a rack in the upper third of the oven; preheat to 400 degrees F. Put the squash in a large microwave-safe bowl with 1/4 cup water; season with salt and pepper. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, 8 minutes. Drain and pat dry. Whisk the eggs and 1/4 cup water in another large bowl until frothy.
- Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the chorizo and cook, stirring, until it just starts browning, 3 minutes. Add the squash, bell pepper and garlic. Cook, stirring occasionally, until the pepper is tender and the squash starts browning, 5 minutes. Stir in the scallions and cook 1 minute. Transfer to the bowl with the eggs using a slotted spoon; stir.
- Wipe out the skillet. Coat the bottom with 2 tablespoons olive oil and heat over medium heat. Add the egg mixture and spread in an even layer. Cook until the edges are golden, 5 minutes. Transfer the skillet to the oven and bake until just set in the center, 12 to 15 minutes.
- Toss the arugula with the remaining 1 tablespoon olive oil and the lemon juice; season with salt and pepper. Loosen the edge of the frittata and unmold onto a plate; cut into wedges. Serve with the salad.
MINI BUTTERNUT SQUASH FRITTATAS
These mini frittatas are great for lunchboxes and tasty snacks. Make a batch at the weekend and enjoy these cheesy treats throughout the week
Provided by Sophie Godwin - Cookery writer
Categories Canapes, Lunch, Snack
Time 50m
Yield Serves 12, as a snack or canapé
Number Of Ingredients 7
Steps:
- Heat oven to180C/160Cfan/gas 4. Lightly oil 12 holes of a muffin tin.
- Pull apart any squash spirals that are still stuck together and cut any long spirals of squash in half. Heat the oil in a frying pan over a medium heat then add the spiralized squash and red onion. Cook, stirring occasionally for 3 mins until the vegetables have softened slightly. Stir in the red chilli, fry for a further min then remove from the heat and allow to cool slightly.
- Beat the eggs in a large jug or bowl and season with salt and a generous grind of black pepper. Stir in the butternut squash mixture along with the thyme leaves and goat's cheese.
- Divide the mixture between each muffin tin, making sure each hole gets an equal amount of filling, then bake in the oven for 15-18 mins or until just set. Gently lift the fritattas out of the tin with a palette or cutlery knife.
Nutrition Facts : Calories 96 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
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BAKED FRITTATA WITH BUTTERNUT SQUASH, KALE & SAGE
From eatingwell.com
Servings 6Calories 279 per servingTotal Time 35 mins
- Heat oil in a medium nonstick ovenproof or cast-iron skillet over medium-high heat. Add squash and cook, stirring occasionally, until just fork-tender, about 10 minutes. Add shallot; cook for 1 minute. Stir in kale by the handful. Add water; cover and reduce heat to medium-low. Cook until the kale is tender, about 5 minutes. Remove from heat; spread the mixture evenly in the pan.
- Whisk eggs, sage, salt, and pepper in a large bowl. Pour the egg mixture over the squash and kale in the pan. Sprinkle evenly with cheese. Bake until set in the center, 8 to 12 minutes.
- Holding the pan over a cutting board and using a large spatula, lift and slide the frittata out of the pan and onto the cutting board. Cut into wedges and sprinkle with sage. Serve with toasts.
BUTTERNUT SQUASH FRITTATA RECIPE - CHISEL & FORK
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Ratings 5Category BreakfastCuisine ItalianTotal Time 50 mins
- Preheat oven to 375°F. Take butternut squash and cut off the top and bottom. Slice in half and scoop out the insides, reserving seeds for roasting if you want. Dice into 1/2" cubes. Toss with 1 tbsp olive oil and season with salt and pepper. Roast until tender, 25 minutes, flipping halfway through.
- In a 6" cast iron skillet, heat butter over medium heat. Add onion and cook for about 5 minutes or until translucent. Add garlic and cook for another minute. Toss in roasted butternut squash.
- While cooking onion, whisk together eggs with milk, salt and nutmeg. Add in goat cheese, prosciutto and sage. Add egg mixture to skillet and cook until bottom begins to set, about 5 minutes.
- Transfer skillet to oven and cook for another 8-10 minutes if using an 8" skillet or 20-25 minutes if using a 6" inch skillet, or until top is set. Remove from oven and top with some pepitas and sage.
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- Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, garlic, 1/4 teaspoon salt and several twists of freshly ground black pepper. Then whisk in about half of the cheese.
- In a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan, warm 1 tablespoon olive oil over medium heat. Add the chopped onion and stir to coat. Cook for a few minutes, until the onions are starting to turn translucent. Add the squash and 1/2 teaspoon salt and stir. Cover the pan and reduce heat slightly to avoid burning the contents. Cook until the butternut is tender and cooked through, stirring occasionally, about 8 minutes.
- Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and the butternut squash is starting to turn golden on the edges, about 5 to 10 minutes (add another little splash of olive oil if the squash starts sticking to the pan).
- Turn the heat down to low. Arrange the butternut in an even layer in the bottom of the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is just barely set, about 14 to 17 minutes.
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