This frittata was born from leftover squash that I had in my fridge and it was a big hit, I love it when things come together at the spur of the moment! You could eat this for breakfast, brunch or even dinner with a salad and it’s so quick to put together like all frittatas are.
I’ve been experimenting with my new favorite squash, Delicata. It’s smaller in size and has a very thin skin which is all eatable, the flesh is very creamy in texture and rich in flavor. I love the look of the smaller rings when you cut into it with it’s scalloped edges. You can also slice it length wise, remove the seeds, stuff it and eat the whole thing, it’s very tender.
I used freshly grated romano cheese along with and an aged cheddar to flavor my eggs which complemented the delicata squash perfectly. Spinach and tomatoes were also added.
Make sure not to use too many eggs because you want to be able to see the squash sitting up there real pretty, of course it all depends on how big your pan is, I used a 10″ skillet, five eggs, 5 slices of squash.
Every wedge I cut into had one perfectly whole ring of delicata squash nestled in among the eggs and I didn’t even plan it that way!
- 10 inch oven proof skillet
- 5 slices of pre- roasted delicata squash (400 degrees for 20 minutes tossed in olive oil turning once)
- 5 eggs, scrambled
- a generous handful of baby spinach, chopped
- 5 sliced cherry tomato halfs
- grated romano and aged cheddar, enough to sprinkle around the whole frittata
- olive oil for drizzling
- Drizzle skillet with olive oil and reheat squash.
- Whisk eggs then gently pour all around your squash in pan.
- Place tomato slices in the center of each squash.
- Sprinkle spinach all around as well as the cheddar and romano.
- Cook on medium heat until eggs set slightly.
- Finish frittata under the broiler for a few minutes but watch carefully so as not to burn.
- Let it rest for 5 minutes before you cut into it.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
I come from a large Italian Family living on a farm. (our own chickens and eggs and veggies grown on the farm)
there were 8 of us kids, plus my parents. This was Momma’s (after Mass ) breakfast for the entire family. She would
make three 10 inch cast iron skillets. Ingredients were EGGS,POTATOES,ONIONS AND RED AND GREEN
BELL PEPPERS, This was her Sunday Frittata, OH, what wonderful memories this brought back when I saw
this recipe. TRY IT , ITS A KEEPER. Lucy
This frittata was so good! I added a little extra squash, eggs and a splash of milk and it was delicious!
A frittata is a wonderful container for all sorts of leftovers. Love the look of this one, with those tasty caramelized edges…
I love fritatta’s! I haven’t seen this type of squash in my stores, but now I can’t wait to find it so that I can taste it for myself! Your frittata is gorgeous with the rings of the squash on top!
I haven’t made a frittata I didn’t like and yours looks so good and colorful! Cheers!
Marie
I came across our blog while searcing ravioli recipes. My daughter & I made ravioli for the first time last month and were very sucessful (we think). I was hoping you had posted your recipes, but cannot find them. Did I miss them,? or can you share? My husband want us to learn to make ravioli just like his Gramma sued to may, but unfortunately I never met her and never had her ravs, so alas, I must rely on the Internet to find authentic recipes. Can you share???? Sue in the Chicago area.
Love the taste of this squash,can’t wait to cook!
What a pretty frittata. I haven’t had delicata squash but must give this recipe a try.
I love that squash also…..I’m always so amazed with the efforts you put forth for a beautiful photograph. My house, scalloped edges on squash!!! This post made me smile and perhaps I’ll put a bit more effort into my food. Nothing says …I care about you… more than a dish that looks like yours.
That is just perfect timing…Trader Joe’s had delicata for 99cents each, so of course I loaded up! LOL!….roasted some and now can use your great idea and recipe for dinner. Thanks so much!
Susan
Would you believe? I just cooked my first delicata squash. Loved it! Everything you say is true. And they’re just so dang pretty, too. I’ll remember this for Christmas brunch. The frittata looks festive. (If I can find another delicata then . . . it was a rare find locally!
My husband is the official fritatta maker in my house–going to show him this tonight 🙂
I just discovered these delicata this year. They are so delicious. I stuffed my rings with sausage stuffing, but now I am trying yours. This sounds like a great brunch. Pinning.
Che bella frittata! I say yes to Delicata!
Delicata Frittata.
You’re a poet, and you didn’t even know it.
xo
i have to make this! it’s so pretty!
Marie – Your photos are always so inviting, and this is no exception. This frittata should be on a magazine cover (and in my tummy).
Oops. Hit the save button and it saved the Cherry Ricotta tart instead of the frittata!