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INGREDIENTS
- 1 dozen fresh farm eggs
- 1 butternut squash
- 1 sweet onion
- 1 bunch of fresh spinach
- 4 oz goat cheese
- 3 oz Red Clay Verde
- 2 T Fresh Herbs (Italian flat leaf parsley, chervil, tarragon)
- 1 oz heavy cream
- 3 oz olive oil
- TT Kosher salt
SHOP THE RECIPE
Nutritious and delicious - this homemade frittata with butternut squash, spinach, goat cheese, and Verde hot sauce is awesome for breakfast, lunch, and dinner.
INSTRUCTIONS
- Heat oven to 350. Peel, seed, and dice the butternut squash into 1” cube pieces. Toss with 1 oz of olive oil and a pinch of salt. Bake on parchment lined sheet pan until tender (15 minutes).
- In a mixing bowl, paddle goat cheese on medium with fresh herbs and Verde until incorporated. Scrape down sides of the bowl, turn back on and slowly temper in heavy cream. Paddle for 1 minute and stop.
- Wash spinach and julienne. Peel onion and julienne.
- Turn oven down to 300. In a 10”-12” nonstick skillet, gently sauté the onions in the remaining 2 oz of oil. When tender (don’t caramelize), add spinach and butternut squash. Cook until spinach is wilted and the excess water has evaporated. Add in dozen eggs and salt.
- With a spatula, gently stir the egg mixture around while setting the outside of the frittata. Put in the oven and bake 15 minutes or until middle is set.
- Slide onto a serving platter and top the frittata with spooned out goat cheese mixture. Serve a sidecar of the Red Clay Verde for those that like it hot!
