A former colleague dropped by unexpectedly for lunch. Had I been left to my own devices, salad was on the menu, but a visit felt like something more was needed. I had a carton of eggs, some cooked acorn squash in the fridge and the sage in the garden is coming along nicely so decided to make us each a two egg frittata. Below is the recipe for one.
1 cup sliced cooked acorn squash
2 Tbsps red onion, peeled and cut into half moons
2 Tbsps milk
2 Tbsps chicken or vegetable stock
1/3 tsp fresh sage, cut into thin strips
1 tsp oil
1 tsp butter
Salt to taste
Sour cream, herbs or some lightly dressed green leaves to use as a garnish
Preheat the oven to 375.
Measure the oil into an oven safe pan and place it over medium heat on the stove. Add the sliced onions, the sage and some salt, and cook the onions until translucent and tender.
While the onions are cooking, beat your eggs until frothy along with the milk and stock.
Add the butter to the pan and, as soon as it has melted, turn the heat under the pan to very high.
Spread the onions better over the surface of the pan and add the acorn squash pieces over them. Pour in the egg mixture, which will immediately froth up around the edges.
Turn off the heat and place the pan in the oven. Bake until the mixture is set in the center. In my case, this was about twenty minutes, which gave us time for a catch-up glass of wine before lunch.
Serve garnished as mentioned above, with a baguette or some crusty bread on the side.