Winter squash frittata recipe for a hearty brunch

Ingredients for Winter squash frittata

• 120 ml vegetable oil

• 60 ml extra-virgin olive oil

• 1 large egg yolk

• 1 garlic clove, finely grated

• 5 ml fresh lemon juice

• salt, to taste

• 450 g small butternut squash, peeled, deseeded and chopped (or 2 small delicata squashes)

• 60 ml extra-virgin olive oil

• 5 ml crumbled saffron threads

• 12 large eggs

• 15 g tarragon leaves, chopped

• 1 medium onion, thinly sliced

• 60 g coarsely torn kale leaves

• 10 g salt

How to make Winter squash frittata

1. Combine both oils in a measuring jug. Whisk the egg yolk and garlic together in a small bowl. Gradually whisk in 5 ml of water, then, while whisking continuously, add the oils drop by drop at first, ensuring not to add them too quickly. Continue whisking until the oil is incorporated and the aioli holds its shape. Stir in the lemon juice and season with salt.

2. Preheat the oven to 150°C (fan) or 160°C (conventional). Cut the squash in half lengthwise and scoop out the seeds (peel if using butternut squash). Slice the squash crosswise into 6 mm thick slices. Toss the squash with 30 ml of oil on a baking tray lined with parchment paper and arrange in a single layer. Bake for 18–20 minutes until tender, taking care not to let them colour. Remove from the oven, leaving it on.

3. Meanwhile, combine the saffron and 15 ml of hot water in a small bowl and let it sit for 1 minute. Whisk together the saffron mixture, eggs, and tarragon in a large bowl.

4. Heat the remaining 60 ml of oil in a 25 cm ovenproof nonstick frying pan over medium heat. Cook the onion, stirring occasionally, until softened but not coloured, about 10–12 minutes. Add the kale and cook, stirring, until it begins to wilt, about 5 minutes. Add the reserved squash and toss to combine.

5. Whisk the salt into the egg mixture and pour it into the frying pan. Cook, stirring often with a rubber spatula and occasionally pushing the mixture away from the sides of the pan to shape and compress it, until it begins to set and turns golden brown on the bottom, about 5 minutes. Press down on the frittata to flatten it.

6. Transfer the frying pan to the oven and bake for 20 minutes. Slide the frittata onto a platter and serve with the aioli.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.