Happy Monday, friends!
I hope you had a wonderful short weekend! I had to head up to Charlottesville for the first time in awhile, so we hit up our usual Whole Foods + Trader Joes + Costco shopping before heading back down to Blacksburg.
It was a nice rainy, cool day around these parts which was perfectly fine with me since someone gave me a lovely back to school cold at the end of the week. I’m hoping to kick the last of it early on this week because I’ve finally been able to get back to working out regularly and don’t want to lose any momentum.
Since it was suppose to be so cool, I decided to make a mini delicata squash frittata for a quick rich and savory brunch/lunch menu item. The mini part was really a matter of necessity–we only had 3 eggs left–but I loved how cute it looked in my mini cast iron pan.
The delicata squash was this week’s addition to our CSA box. I remember getting it last year and not really knowing what to do with it, I just used it for a fall decoration before finally throwing it out, completely ignorant of the amazing flavor lying underneath that thick skin.
Once I realized that you actually could cook and eat that thick skin, I decided to roast it with a little olive oil, rosemary, and sea salt and the results were simply perfect–both Jeff and I agreed that it was way better than our typical go-to, butternut squash.
I used the leftovers on pizza Saturday night and am planning to roast the second one for a creamy goat cheese and squash salad tomorrow night.
Mini Delicata Squash Frittata
1 delicata squash, halved and thinly sliced
1 tablespoon dried rosemary
1 teaspoon sea salt
3 eggs, beaten
3 cloves garlic, roughly chopped
1 small tomato, sliced thinly
Pre-heat oven to 400 degrees.
In a large bowl, toss delicata squash slices with olive oil, rosemary, and sea salt. Spread evenly on a large baking sheet and place in oven. Bake until soft, about 20 minutes.
When the squash is nearly roasted, heat olive oil in a small cast iron pan over medium heat. Add garlic and cook, stirring often, until soft.
Pour in egg and carefully place about 10-15 slices of the squash along with all of the tomato into the frittata. Cook on the stove until mostly firm, about 6-7 minutes and then finish for 3-5 minutes in the oven.
Serve immediately, and enjoy!
Time: 35 minutes