We season butternut squash with our Iris blend for that nutty and sweet flavor and texture featuring sesame, caraway, and anise seeds. Then it gets nestled into the frittata mixture with fresh herbs, a little labne, and Vadouvan for that bright and savory touch. A good go-to frittata is a must have in your arsenal. This recipe works with the butternut squash below or any 2 cups of cooked vegetables you’d like to substitute depending on what is on hand. Mushroom, broccoli and potatoes would all be great options to try.
Toss the Iris, salt, olive oil, and butternut squash to mix well and roast on a tray for 20 minutes or until tender and golden brown.
Reduce the oven temperature to 350°F.
As the butternust squash cools to room temperature, whisk the eggs, labne, red onion, parsley, Parmesan cheese, salt, and Vadouvan together until well combined.
In a 10” nonstick pan, heat the olive oil over medium heat and add the egg mixture, using a spatula to move the bottom of the mixture and allow the frittata to set slightly.
Add in the cooked squash (or your vegetable of choice) around the pan evenly into the eggs.
Transfer the pan to the oven and bake for 10 minutes or until golden brown and completely set.
When ready, remove the pan from the oven and turn the frittata out onto a plate to cool for 5-10 minutes or until eggs have stopped steaming.
