cottage cheese + buttercup squash frittata

Squash is still a hard sell with my family.. as much as I grow it, cook it, and serve it, both of my sweeties turn their nose up at the stuff time and time again. I can manage to get them to eat it, and they both realize this is part of us eating out of pantry and food shed, but it doesn’t mean they are ever going to love it, not even if it’s smothered in cheese! Yet I diligently roast whole squash all the time, and spend the following week tossing it into everything I can dream up.

This recipe is another of my attempts to hide said squash into a family favorite; frittata. Frittata is a no brainer for me, what with 20+ laying hens I always have a mountain of fresh eggs, and something or another to add into the mix for a fluffy light and super quick mid week meal.

This frittata is made with a hearty amount of really lovely organic cottage cheese, spinach and left over roasted squash. From start to finish it’s on the table in about 15 minutes. This recipe yields a 8″ frittata (which I made for just two of us tonight) double this for a 12″ pan and a family meal. Also I only ever use cast iron pans to make this as it’s a fry and bake method.

warm oven to 500

In a small bowl mix:

5 eggs

1/2 cup of water

1 tbsp grainy mustard

good amount of freshly ground Pepper

1 tbsp homemade seasoning salt

3/4 cup of organic cottage cheese (or any cheese you like)

set aside

In a small cast iron pan over medium high heat:

Warm 1 cup of leftover roasted squash cut into 1″ pieces along with a drizzle of oilve oil

Toss in a large handful of spinach (kale and chard are great too)

Cover greens with egg mixture poured into pan evenly.

Allow it it cook undisturbed for about 5 minutes, until the base and sides are cooked and firm.

Remove from ellement and put in the centre of the oven for 10 minutes.

Once the egg is almost entirely set turn oven to broil and brown the top for a minute, until golden bubbling and complexity set.

Breakfast, Brunch or Dinner this is a great meal, and leftover slices are awesome on the go food, even cold. I love this for dinner with a huge green leafy salad. Frittata filling combinations are endless…. whatever you have on hand. Sub red pepper spread or miso for mustard, add happy bacon or wild edibles like stinging nettle, caramelized onion with roasted garlic and gouda is one of my favourite versions of this easy dish. Be creative and enjoy!

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