There is no better way to kick off the weekend than with an excessive breakfast, one of the reasons why frittata usually happens on a Saturday morning. That is when I clean out all the veggies in my fridge and combine them for a breakfast feast. And this butternut squash frittata is no exception. I found yesterday’s cooked potatoes and a lonely butternut squash. My goat cheese was a little bit too mild, but still a winner. However if you are not a fan, you can use two eggs instead or feta or grated cheddar.
Frittatas are very easy and great for breakfast, brunch, lunch or dinner, either hot or cold and served with salad or soup.
- 1 pound cooked firm potatoes like Yukon Gold
- 1 pound butternut squash
- 8 green onions, chopped
- 113 g /4 oz. goat cheese, softened (30 seconds in microwave oven)
- 6 large eggs
- ½ - 1 tsp. ground cayenne pepper
- salt to taste (about 1-2 tsp.)
- 4-6 slices prosciutto slices or lean bacon
- 1 Tbsp. vegetable oil for the pan
- Preheat your oven to 205 C / 400 F and grease your baking pan.
- Peel and cube the potatoes.
- Peel and cut the butternut squash, remove the seeds and cube. Fill a saucepan with water and bring to boil. Cook the cubed butternut squash for 5 minutes. Drain well to avoid extra water in the frittata.
- Place potatoes, butternut squash and green onion (reserve a few for serving) your baking pan and distribute evenly.
- Whisk goat cheese, eggs, cayenne pepper and salt. Pour egg mixture over the vegetables.
- Layer the prosciutto slices over the frittata and bake for 25-30 minutes.
- Serve either hot or cold.