Make Ahead

Savory Squash and Mushroom Frittata with Jalapeno and Cinnamon

October 29, 2010
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
Ingredients
  • 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
In This Recipe
Directions
  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!

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Review
gingerroot

Recipe by: gingerroot

My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love. Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.