I have been having crazy busy days the past few weeks. You know that overscheduled life where meetings and appointments meld together into one big blur? That "all of a sudden it is 5:00 pm and I wonder where the day went" feeling? Well, welcome to my life these days. Don't get me wrong. I am loving everything I do. I am so fortunate to be able to give back by being involved with a number of non-profits for causes of which I have a great passion. My consulting business continues to grow. And of course, there is this blogging thing. :) So, for now, too busy is the norm.
I love having easy and delicious recipes for those, "it is late, and I do not feel like complicated cooking" nights. This frittata perfectly fits the bill. Twenty minutes from start to finish, this dish combines steamed butternut squash, sauteed onion and leek, a kick of heat from chipotle peppers and adobo sauce (the sauce in canned chipotles) with fresh, organic eggs. Pair with a green salad or top olive oil and garlic rubbed bruschetta, and your fast, easy & delicious dinner is served.
Butternut Squash & Chipotle Frittata
(Serves 4)
1/2 butternut squash, peeled, seeded and cut into 1-inch dice (about 2 cups)
3 tbsp extra virgin olive oil, divided
1 med white onion~chopped
1 leek~chopped
2 cloves garlic, minced
1 tsp red minced canned chipotle pepper
1-2 teaspoons adobo sauce (from chipotle can)
6 organic eggs
grey sea salt
freshly cracked black pepper
1 tablespoon fresh chopped Italian parsley
1 tbsp fresh rosemary, minced
Parmigiano-Reggiano cheese, shredded (about a cup)
1 cup cherry tomatoes, sliced in half
Place squash in microwave safe bowl, add 1/4 cup water, cover with plastic wrap and microwave for 10 minutes, or until fork tender. Set aside
Add 1 tbsp of the olive oil to a large skillet. When warm add the onions and leek and sauté over med heat until the onions are translucent (about 4 minutes). Add the garlic and saute an additional minute. Add the squash, chipotle and adobo sauce and cook until hot. Season to taste with salt and pepper.
Crack the eggs into a medium sized bowl and beat. Add the vegetable mixture, 1 tbsp olive oil, a pinch of grey salt and black pepper, parsley and the rosemary and beat again till everything is incorporated.
Add the remaining 1 tbsp olive oil to a 9 or 10-inch skillet. Warm over medium heat and pour in the egg mixture. Cook until the top looks fairly dry. While it is cooking, every so often take a spatula and lift the edges of the frittata to let the uncooked eggs run to the bottom of the pan. When the top is almost dry, take a dinner plate and place over the top of the skillet. Hold the plate (wear oven mitts) and flip the skillet so the frittata is on the plate. Place the now empty skillet back on the heat and slide the frittata back in the pan. The former bottom of the frittata is now on top. Continue cooking for another minute or two and then slide onto a serving dish. Sprinkle Parmigiano-Reggiano cheese on top. Garnish with the cherry tomatoes.
Serve hot, warm or at room temperature.
I love serving frittata slices either with a salad with champagne vinegar/honey mustard vinaigrette or on top of bruschetta rubbed with garlic and drizzled with an excellent extra virgin olive oil.
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best,
diane
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I also have been having crazy busy days the past few weeks and At the same time, it is difficult to give time studying and in such a case, the business assignment writing uk are given by the university also have to be completed on time But in spite of all this, I make time for your recipes which are the best and thanks for sharing this informative blog.
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