Ingredients
Scale
- 1 delicata squash (about 8–10 ounces), thinly sliced
- 1 medium red onion, thinly sliced
- 3 tablespoons olive oil, divided
- Kosher
- Black pepper
- 18 eggs
- 1/4 cup heavy cream
- 2 cups spinach
- 5 ounces goat cheese
- Ciabatta rolls
- Avocado, sliced
- Sprouts
Instructions
- 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!
Notes
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.