Butternut Squash Frittata

Author

Helen Park

Servings

6-8

Category

Main Course

Appetizer

Ingredients

• 1 Tbsp Iris
• 1 tsp fine sea salt
• ¼ cup olive oil
• 1 pound cut and peeled butternut squash (in 1” chunks) 
• -
• 6 eggs
• ½ cup labne
• ¼ cup finely diced red onion
• ¼ roughly chopped parsley
• ½ cup grated Parmesan cheese
• 1 tsp fine sea salt
• 1 Tbsp Vadouvan blend
• -
• 2 Tbsp olive oil

Directions

1. Preheat the oven to 450°F.
2. 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.
3. Reduce the oven temperature to 350°F.
4. As the butternust squash cools to room temperature, whisk the eggs, labne, red onion, parsley, Parmesan cheese, salt, and Vadouvan together until well combined.
5. 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.
6. Add in the cooked squash (or your vegetable of choice) around the pan evenly into the eggs.
7. Transfer the pan to the oven and bake for 10 minutes or until golden brown and completely set.
8. 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.
9. Cut the frittata into wedges and serve.