This post is brought to you by our friends at Weight Watchers, who celebrate gathering together around the table to enjoy wholesome, beautiful food.
Breakfast for dinner is one of the all-time greastest adult indulgences. We loved it as little kids, too -- even when it was the product of exhausted parents with no more tricks up their sleeves -- and now we're calling the shots. Crêpes and bloody marys? Who's stopping us? Vinegary fried eggs over roasted vegetables? Always. This elegant onion-walnut frittata paired with crispy delicata squash? Oh, behave.
The beauty of these kinds of meals is their simplicity and ease; we throw them together as if they were routine, even though they're anything but. They're a complex dance of sweet and savory, fluffy and crunchy, indulgent and sensibile. Tonight, breakfast for dinner is all grown up.
Serves 4, with some leftover frittata
1 pound onions, chopped or thinly sliced
1 teaspoon fresh thyme leaves
1 garlic clove, minced
2 delicata squash
1/2 cup dried currants
1/2 of a crisp apple, peeled, seeded, and diced very small
1 fennel bulb, outer layer removed, diced very small
1 cup apple cider
1 tablespoon Calvados
6 large eggs
1/2 cup Greek yogurt
1/3 cup walnuts, finely chopped
1/4 cup fresh parsley, finely chopped
We're assuming you have olive oil, salt, and pepper. If not, be sure to add those to your list, too.
1. Prep the onions: In a large skillet, warm 2 tablespoons of olive oil over medium heat, and then add the onions. Cook, stirring, until they soften, about five minutes or so. Add 1/2 teaspoon of sea salt, the thyme, and the minced garlic. Turn the heat to low and cover. Cook, stirring frequently, for another 30 to 40 minutes, or until the onions are very soft and lightly colored, but not browned. Set aside.
2. Prep the delicata squash: While the onions cook, slice the ends off of the squash. Slice the squash into 1/2-inch rings and remove the seeds with a spoon. Reserve the seeds for another use. Lightly salt the squash rings and let them sit for 30 minutes. Completely dry off the moisture with paper towels, removing the salt.
2. Prep the relish: Meanwhile, combine the currants, apple, fennel, apple cider, and Calvados in a small pot and simmer over medium-low heat until the cider is reduced by half. Set aside.
3. Make the frittata: Preheat the oven to 350° F. Add 2 tablespoons of olive oil to a large skillet, ideally cast iron, brushing the sides with the oil. Place the pan in the hot oven for five minutes. While the pan is heating up, whisk the eggs in a large bowl. Season with salt and pepper and whisk in the yogurt. Then stir in the softened onions, the walnuts, and the parsley. Remove the skillet from the oven and pour in the egg mixture. It should sizzle. Return the skillet to the oven and bake until puffed and lightly colored, about 30 minutes.
4. Cook the delicata rings: A few minutes before the frittata is done baking, heat a sauté pan with enough olive oil to coat over medium-high heat. Lightly salt the squash rings with fresh salt and add them to the pan -- they should sizzle the moment they hit the pan. Don't crowd them, or else they'll steam more than they'll brown. Sauté the squash until lightly browned (about 2 minutes per side). Transfer the squash to a plate. Squeeze some lime juice all over them, and add some grated lime peel (about 1/2 of a lime per whole squash).
5. Plate and enjoy: Place a slice of warm frittata on each plate with a few rings of squash. Drizzle the relish over the squash and enjoy.
First photo by James Ransom, second by Sarah Shatz
This post is brought to you by Weight Watchers. Need ideas for dinner tomorrow? They've got you covered. Show us what you're cooking with the hashtag #biteintolife!
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