Savory Squash and Mushroom Frittata with Jalapeno and Cinnamon

By • October 29, 2010 • 6 Comments

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Author Notes: I love breakfast, any time of day. Inspired by a wonderful roasted vegetable Panini that included squash and mushrooms, I first made this for dinner and was very happy with the results. This frittata is brimming with a contrast of sweet (butternut), warm (cinnamon), spicy (jalapeno) and earthy (Portobello) flavors and tied together with the bright citrus notes of cilantro. gingerroot

Serves serves 2-4 as a main, 6-8 as a side

  • 2 cups butternut squash, peeled and cut into ¼ inch cubes
  • Sea salt
  • Olive oil
  • 1/2 teaspoon Saigon cinnamon
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon unsalted butter
  • 1 large portobello mushroom
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons finely chopped jalapeno, seeds removed
  • 8 large eggs
  • 2 tablespoons finely chopped cilantro (stems and leaves)
  • 2 tablespoons finely grated parmesan cheese
  1. Adjust oven rack to the upper middle position and preheat to broil.
  2. In a quart size Pyrex measure or large bowl, combine butternut squash cubes with a few glugs of olive oil and a generous pinch of sea salt. Using hands, toss to combine thoroughly. Fold in cinnamon and paprika with a spoon.
  3. Heat butter in a 12-inch ovenproof skillet over medium heat. Once froth subsides, add seasoned butternut. Cook in a single layer, stirring occasionally, for 7 minutes.
  4. While butternut squash is cooking, prepare mushroom. Clean, and remove stem and gills (I use a spoon to do this quickly and easily). Chop mushrooms into ½-inch cubes. You should have a little more than a cup. Season mushrooms with a pinch of sea salt.
  5. Add mushrooms to butternut and stir to combine. Mushroom should quickly soak up any liquid in the pan. Cook for two minutes. If, after two minutes, vegetables seem overly dry, you can add a little more butter to the pan.
  6. To avoid dirtying another bowl, crack eggs into original Pyrex measure or large bowl. Beat with a fork, adding one tablespoon of cilantro and one tablespoon of parmesan. Set aside.
  7. Add garlic and jalapeno to squash-mushroom mixture, stirring and cooking until fragrant, one minute. Be careful, you don't want the garlic to burn. Taste for salt and add if necessary.
  8. Pour egg mixture over vegetables and cook, lifting up edges with a spatula, gently tilting pan towards lifted edge to allow uncooked egg to run to the bottom. Continue lifting and cooking until egg is almost set, about 6 minutes.
  9. Transfer pan to oven and broil until egg is just set, 2-4 minutes more. Remove pan from oven and allow frittata to cool for a minute. Slide a spatula under the edges to loosen. Carefully invert onto a serving plate.
  10. Garnish with remaining cilantro and parmesan. Serve warm or at room temperature. Enjoy!
Jump to Comments (6)

Tags: breakfast, brunch, earthy, Easy, frittata, savory, spicy, sweet, warm

Comments (6) Questions (0)


almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Drbabs stole my exact comment! So intriguing. I'll definitely have to try this sometime.


almost 4 years ago gingerroot

Thanks, fiveandspice! I hope you do try it, and let me know what you think.


almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

What interesting flavor combinations!


almost 4 years ago gingerroot

Thanks so much, drbabs!


over 4 years ago Midge

Wow, I thought I got creative with frittatas, but nothing like this. Sounds really good.


over 4 years ago gingerroot

Thanks, Midge! I actually started out playing around with the squash, mushrooms, jalapeno and cinnamon in a gluten free "stuffing" using kasha, or roasted buckwheat groats. It was good, but I felt like the kasha muted the other flavors. Eggs however, provided a perfect canvas, allowing them to create an interesting, tasty flavor profile.