You’ll find winter squash stacked out in big displays at grocery stores and farmers markets this time of year. This simple healthy frittata is a great way to enjoy their nutty, almost chestnut-like flavor and the Le Gruyère AOP cheese adds a deliciously savory note.
Squash and Gruyère AOP Frittata
You’ll find winter squash stacked out in big displays at grocery stores and farmers markets this time of year. This simple healthy frittata is a great way to enjoy their nutty, almost chestnut-like flavor and the Le Gruyère AOP cheese adds a deliciously savory note.
Ingredients
- 1 Butternut, Kabocha, Kuri or Hokkaido squash (around. 1 3/4 lb)
- 1 bunch green onions
- 6 eggs
- 1/2 cup sour cream
- 2 cups Le Gruyère AOP cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 2 tablespoons olive oil
- 4 tablespoons pumpkin seeds (green pepitas)
Instructions
- Preheat the oven to 350°F.
- Peel the squash (not necessary with the Hokkaido squash) cut in half and remove the seeds. Cut the squash into 2-inch slices. Note: see this tip for softening winter squash skin for slicing.
- Wash the green onions, rinse and slice into 1-inch pieces.
- Beat the eggs and the sour cream together and then add the Le Gruyère AOP cheese, salt, pepper and nutmeg.
- Heat 2 tablespoons of the oil in a large saute pan. Add the squash slices and pumpkin seeds and cook for about 10 minutes until soft.
- Add the green onions and let cook for one minute.
- Add the egg and cheese-mixture and cook for about 3 minutes, until it starts to set. Transfer the pan to the oven and bake for about 25 minutes until the frittata is golden brown.
- To serve, let the frittata cool for 10 minutes and then serve directly from the pan or slide on to a serving plate.
Notes
This Little Gem Salad with Fresh Herbs by Samin Nosrat would make the perfect accompaniment to the frittata.
Don’t miss our feature story on the kabocha squash from Full Belly Farms and this recipe for kabocha squash salad.
