Squash Frittata

 

I am eating sooo many eggs now.  Good thing the price is "normal" again.  I've gone from a couple a week to nearly one every day.  I do use boxed egg whites when possible, but they aren't always available the days I'm looking for them.  I bought a quart of the whites with additives to make them seem like whole eggs when they were in stock, instead of just the pint.  It's what I use for egg washes.  They're usually good for a month to six weeks.

Generally speaking, frittatas are quick and easy dinners.  They're crustless quiches with less milk.  This one requires a little more work because you have to pre-cook the squash.  This can be done the day before, or even up to three days before.  Since I didn't need the whole squash, part of it went into the freezer for another recipe.  You could use defrosted squash for this, as long as you drain it first.  I have been freezing so much lately, I already needed to order more rolls for the Food Saver.

I chose to roast a spaghetti squash, primarily because that was the leftovers I wanted.  Acorn squash, butternut, or even pumpkin work equally well here.  I didn't check before buying to see if winter squashes were compatible with a reduced-carb diet, but it turns out they are highly recommended for their nutritional value.  One cup counts as a carb serving, and that's more than I normally have.  Whew.

1 squash of choice, minimum 2 lbs
1/2 C diced onion
*3 eggs
3 egg whites (1/2 C)
1/2 C milk
1/2 tsp dried sage
1/2 tsp kosher salt
1/4 tsp white pepper
olive oil

1.  Preheat oven to 400º.  Line a baking sheet with foil or parchment for easier cleaning.  Wash squash.  Spaghetti squash is best roasted whole.  Other kinds can be cut in halves or quarters first and de-seeded prior to cooking.  Roast until flesh is tender, anywhere from 30 to 90 minutes, depending on the variety and size of squash.

2.  Once squash has had a chance to cool, peel and remove any lingering seeds.  For spaghetti squash, cut, de-seed, and pull the flesh fibers.  Chop firmer varieties into smaller pieces, or even mash to get the consistency you would like.  Measure out 3 cups of squash, and find something else to do with the rest.  Either refrigerate for later or continue the recipe.

3.  Start preheating oven to 350º.  Heat a 10", oven-safe skillet with about a tablespoon of oil over medium heat.  Cook onion until softened, about 5-8 minutes, while you prepare the custard.

4.  In a bowl, whisk together eggs, egg whites, milk, sage, salt, and pepper until well mixed.  Stir in the 3 cups of squash.  Once onion is cooked and slightly cooled, add to mixture.

5.  Add enough oil to the same skillet to lightly coat the bottom and swirl up the sides a bit.  Pour custard into the warm skillet and push it around to distribute solids evenly.  Bake 20-30 minutes, until firm and lightly browned around the edges.

6.  Using oven mitts, remove skillet from oven.  Gently loosen frittata from pan and slide onto a cutting board.  Cut into wedges and serve.  Can be served hot, warm, or room temperature, but remember that it's eggs.  Don't let it sit out a long time, and be sure to finish leftovers within a couple of days.

Difficulty rating  :)