Butternut Broccoli Frittata (serves 4)
One of my favorite things about a day off is the opportunity to experiment with lunch menus. Unless I have a lunch-time appointment, most work-day lunches consist of fresh fruit and almonds at my desk. So making this dish means a healthy lunch today, and a great lunch at my desk tomorrow. I love frittata at room temperature, but this one is great right out of the oven and it reheats nicely if you prefer a warm lunch the next day. I chose butternut squash because it’s nutritious, low-carb, and very pretty – but you could use potatoes (white or sweet) or anything you’d like. For me, the point of a frittata is using the best possible local fresh ingredients and the best pairing of flavors, colors and herbs.
1 tbs olive oil
1 tbs butter
4 slices turkey bacon (optional—if you want it vegetarian)
2 c cubed butternut squash
1 ½ c broccoli florets
¼ c sliced green onions
4 large eggs
½ c milk or cream
1 c shredded sharp cheddar cheese
1/4 c fresh mixed chopped herbs (I used basil, tarragon, thyme and rosemary)
Salt and pepper to taste
If using the turkey bacon, in the olive oil and butter. Drain and set aside. In the same pan, saute the squash until lightly browned. Add the broccoli and green onions and continue to cook for 3-4 minutes. Remove from heat and let cool to warm room temperature.
Preheat the oven to 425. In a medium bowl, beat the eggs well. Add the milk, salt, pepper and herbs.
Top with the grated cheese and bake for 20-25 minutes or until the frittata has set and the cheese is lightly browned.