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There’s something about frittatas. It’s not just that “frittata” is a fun word to say (along with croquembouche). Frittatas are inherently classy and casual -- they guarantee an enjoyable meal, a leisurely conversation, a relaxed dinner over a bottle of wine. You could make it for your kids and they would be thrilled by the prospect of having eggs for dinner -- or you could make it for an unfussy first date. The bottom line is: You can’t go wrong with a frittata. And the butternut squash soup adds a slight sweetness to the meal, coming together in the time that it takes to bake and set the frittata.
Want to make it vegetarian? Replace the chicken stock with vegetable stock. Looking for the meat? Don’t -- this meal is surprisingly filling, and the eggs pack in the protein. You don’t have to use turnip greens, either; any dark, leafy green will do.
1 large or 2 small white potatoes, skin on and finely diced (no large than 1/4 inch; 1 1/2 cups total)
1 to 2 bunches turnip greens, stems discarded and leaves sliced crosswise into 1/2 inch strips (about 4 cups loosely packed)
8 eggs, lightly beaten
1/4 cup grated Parmesan
1 large leek, white and green parts only, chopped (about 1 cup)
1 3 to 4-pound butternut squash, peeled and cubed
2 to 3 cups chicken stock
2 tablespoons heavy cream
We're assuming you have olive oil, butter, a garlic clove, some nutmeg, cooking or dry sherry, and a cup of milk. If not, add those to the shopping list, too.
1. For the frittata: Heat the oven to 375° F. Warm 2 tablespoons of olive oil in a large skillet. Add the potatoes and cook over medium high heat until browned on the edges and soft in the center. Add the garlic clove, smashed and chopped, and season with salt after the potatoes have been cooking for 2 minutes. Stir in the turnip greens and cook until wilted and tender, about 3 minutes.
2. Season the eggs with salt and pepper. Pour the eggs into the pan, sprinkle with the cheese, and transfer to the oven. Bake until the frittata is just set, about 10 minutes. Let cool for 10 minutes.
3. While the frittata bakes, melt 2 tablespoons butter in a large stockpot over medium-low heat. Add the leek and cook, stirring with a wooden spoon, until softened -- this should take about 5 minutes.
4. Add the squash, 1/4 teaspoon ground nutmeg, 1/2 teaspoon ground black pepper, and 1/2 teaspoon salt, continuing to cook for another 5 minutes, stirring frequently.
5. Add the sherry and cook for a couple of minutes to reduce it, then add enough chicken stock to just cover the squash.
6. Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer, partially-covered, for about 20 minutes, or until the squash is tender.
7. Using a blender or a food processor, blend the soup with the milk in several batches, adding more liquid if necessary.
8. Return to the pot and heat until just simmering. Taste and add more salt and pepper if necessary. Stir in another splash of sherry and the cream just before serving. Add a drizzle of cream to garnish each bowl if you like. Slice and serve the frittata.
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