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. Print
- 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)
- 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.