Start the day on a delicious foot with a recipe that feels indulgent but is really just hearty and actually pretty healthy. This frittata is a comforting one-pan dish that can be added to bread for a filling sandwich with even more veggie toppings. We used delicata squash here, but any hardy squash can work. Mix with onions, spinach (or other leafy green of choice), and goat cheese for a fill-you-up-fast kind of meal.Print
- 1 delicata squash (about 8–10 ounces), thinly sliced
- 1 medium red onion, thinly sliced
- 3 tablespoons olive oil, divided
- Black pepper
- 18 eggs
- 1/4 cup heavy cream
- 2 cups spinach
- 5 ounces goat cheese
- Ciabatta rolls
- Avocado, sliced
- Preheat to 375 degrees. Toss squash and onions with 2 tablespoons of olive oil. Season with salt and pepper. Roast for 20-30 minutes until squash is tender and slightly golden. Remove from oven. (If you don’t have delicata, you can use any hardy winter squash, it just may require longer cooking time.)
- Increase oven heat to 400 degrees.
- In a large bowl, whisk eggs, heavy cream, and a pinch of salt until well combined. Mix in spinach and cooked squash and onion in eggs. Brush remaining 1 tablespoon of oil onto baking sheet, making sure to grease the sides, too.
- Pour egg mixture into baking sheet and evenly distribute vegetables in the pan. Crumble goat cheese over top. Cook for 10-15 minutes, until frittata becomes slightly puffed and eggs have set. Rest for 5 minutes, then slice into squares.
- Toast bread and add optional avocado and sprouts. Top with frittata square and serve as a sandwich. Enjoy!
Don’t have spinach or delicata squash? You can substitute whatever vegetables you have on hand. Think: kale, chard, arugula. Acorn, delicata, or even zucchini squash. Just roast hardier items first and save the leafy greens to be mixed in with eggs.