Category: Eggs

Butternut Frittata

Serves: 8

Source: Bonnie Stern: The Best of HeartSmart Cooking

Serves: 8
Source: Bonnie Stern: The Best of HeartSmart Cooking

Ingredients:

  • 2 lb (1 kg) peeled butternut or buttercup squash
  • 1 tbsp chopped fresh rosemary, or 1/2 tsp dried, divided
  • 1 tbsp chopped fresh thyme, or 1/2 tsp dried, divided
  • 1 1/2 cups (375 mL) crumbled soft unripened goat cheese or grated light Cheddar cheese
  • 6 eggs
  • 1/4 cup water
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Pinch ground nutmeg

Instructions:

  1. Cut squash into 1-inch chunks (you should have about 4 cups). Sprinkle with half the rosemary and thyme. Spread on a baking sheet lined with parchment paper and roast in a preheated 400°F oven for about 30 minutes, or until lightly browned and tender. Cool.
  2. Place squash in a lightly oiled 9-inch (2.5 L) square baking dish. Sprinkle cheese over top.
  3. Beat eggs with water, salt, pepper, remaining rosemary and thyme, and nutmeg. Pour over squash.
  4. Place dish on a baking sheet and bake in a preheated 350° oven for 30 to 35 minutes, or until centre is just firm. Cool for 10 minutes before serving.

Apple and Cheddar Frittata

Serves: 4

Source: Food magazine, May 2007.

Serves: 4
Source: Food magazine, May 2007.

Ingredients:

  • 8 large eggs plus 2 large egg whites
  • 1 cup white cheddar cheese, coarsely grated
  • coarse salt and ground pepper
  • 1 tbsp butter
  • 2 Gala apples, peeled, cored, and sliced lengthwise into 1/8-inch-thick pieces

Instructions:

  1. Preheat oven to 450, with rack set in top third.
  2. In a medium bowl, whisk together eggs, egg whites and half the cheese. Season with salt and pepper.
  3. In a medium cast-iron or nonstick oven proof skillet, heat butter over medium heat.
  4. Add egg mixture. While it cooks, 1 to 2 minutes after edge is set, arrange apples on top in a circular pattern, starting from the outside edge.
  5. Sprinkle with remaining cheese.
  6. Transfer skillet to oven. Bake until frittata is set in the centre and cheese is browned, about 20 minutes.
  7. Using a rubber spatula, release frittata onto a cutting board. Let rest 5 minutes.
  8. Cut into wedges and serve.