WINTER SQUASH FRITTATA RECIPE

Winter Squash Frittata Recipe image

Provided by Cortney Burns

Yield 6 servings

Number Of Ingredients 14

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1/2 cup vegetable oil
1/4 cup extra-virgin olive oil
1 large egg yolk
1 garlic clove, finely grated
1 tsp. fresh lemon juice
Kosher salt
2 small delicata or 1 small butternut squash (about 1 1/2 lb.)
2 Tbsp. plus 1/4 cup extra-virgin olive oil
1 tsp. crumbled saffron threads
12 large eggs
1/4 cup tarragon leaves, chopped
1 medium onion, thinly sliced
2 cups coarsely torn kale leaves
2 tsp. kosher salt

Steps:

Combine both oils in a measuring glass. Whisk egg yolk and garlic in a small bowl. Whisk in 1 tsp. water, then, whisking constantly, add oils, drop by drop at first (do not add too quickly). Whisk until oil is incorporated and aioli holds its shape. Stir in lemon juice; season with salt.
Preheat oven to 300°F. Cut squash in half lengthwise; scoop out seeds (peel if using butternut). Slice crosswise 1/4" thick. Toss squash with 2 Tbsp. oil on a parchment-lined baking sheet and arrange in a single layer. Bake until tender (don't let them take on any color), 18-20 minutes. Remove from oven; leave oven on.
Meanwhile, combine saffron and 1 Tbsp. hot water in a small bowl. Let sit 1 minute. Whisk saffron and soaking liquid, eggs, and tarragon in a large bowl.
Heat remaining 1/4 cup oil in an ovenproof 10" nonstick skillet over medium. Cook onion, stirring occasionally, until softened (don't let them take on any color), 10-12 minutes. Add kale and cook, stirring, until beginning to wilt, about 5 minutes. Add reserved squash and toss.
Whisk salt into egg mixture; pour into skillet. Cook, stirring often with a rubber spatula and occasionally pushing away from skillet sides to shape and compress, until beginning to set and turn golden brown on the bottom, about 5 minutes. Press down on frittata to flatten. Transfer to oven; bake 20 minutes. Slide frittata onto a platter and serve with aioli.