Delicata Frittata
Food and Drink

Courtesy of Finex,

Delicata Frittata

"Delicata squash tastes like a corn and pumpkin pie hybrid, but you can substitute acorn or butternut squash or even sweet potatoes."

Serves: 6


7 large eggs

½ cup milk

¼ tablespoon black pepper, freshly ground

¼ tablespoon Jacobsen Pure Kosher Sea Salt

2 tablespoons olive oil

1 leek, trimmed, thinly sliced

2 garlic cloves, minced

1 sweet red bell pepper, thinly sliced

2 ½ cups spinach

10–12 slices oven-roasted delicata squash, ¼-inch thick

¾ cup grated Romano and 1-year-aged cheddar cheese, 50/50 mix

fresh parsley, to garnish

Preheat oven to 350°F. In a medium bowl, whisk the eggs and milk together, then mix in salt and pepper. Set aside.

In a 12-inch Finex cast iron skillet, heat the olive oil and sauté the leek, garlic and red bell pepper. Reduce the heat and add spinach to wilt in final 1–2 minutes.

Pour in the egg mixture and half of the squash slices. Let set for 1 minute before stirring gently. Then set remaining squash slices on top of the mixture.

Top with the cheese and place in oven to bake at 350°F for 15–20 minutes. Let rest 10 minutes before slicing and serving.