Butternut Squash Frittata

  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Cook: 35 min
  • Yield: 4 servings
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4 cups cubed butternut squash (about 1 pound)

Kosher salt and freshly ground pepper

7 large eggs

5 tablespoons extra-virgin olive oil

1 4-ounce link fully cooked (not dried) chorizo or andouille sausage, diced

1 red or yellow bell pepper, chopped

2 cloves garlic, chopped

2 bunches scallions, chopped

1 5-ounce package baby arugula (about 8 cups)

Juice of 1/2 lemon


  1. Position a rack in the upper third of the oven; preheat to 400 degrees F. Put the squash in a large microwave-safe bowl with 1/4 cup water; season with salt and pepper. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, 8 minutes. Drain and pat dry. Whisk the eggs and 1/4 cup water in another large bowl until frothy.
  2. Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the chorizo and cook, stirring, until it just starts browning, 3 minutes. Add the squash, bell pepper and garlic. Cook, stirring occasionally, until the pepper is tender and the squash starts browning, 5 minutes. Stir in the scallions and cook 1 minute. Transfer to the bowl with the eggs using a slotted spoon; stir.
  3. Wipe out the skillet. Coat the bottom with 2 tablespoons olive oil and heat over medium heat. Add the egg mixture and spread in an even layer. Cook until the edges are golden, 5 minutes. Transfer the skillet to the oven and bake until just set in the center, 12 to 15 minutes.
  4. Toss the arugula with the remaining 1 tablespoon olive oil and the lemon juice; season with salt and pepper. Loosen the edge of the frittata and unmold onto a plate; cut into wedges. Serve with the salad.

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