Frittatas are one of my favorite weekend/Holiday foods to make. Aside from a small amount of prep work (which can be done ahead of time), once I toss it in the oven I get to hang with whoever I have over and not fuss over the food. I made this one crowded in my tiny kitchen with some of my girl friends, for a small New Years Eve brunch. We threw whatever we had left in the fridge from last week’s Farmers Market in a pan, and it turned out absolutely delicious! The tang of the feta is perfect when paired with the sweetness of the squash and the richness of the leeks. Goat cheese would work beautifully, too. We served it topped with my Keto Pesto & fresh herbs, alongside a simple salad (& with some champagne to toast, of course!).
- 1/4 Kabocha squash, skin left on, diced
- 2 leeks, white part only, sliced thinly
- 6 large leaves swiss chard, chopped
- 12 eggs
- sea salt & pepper
- Butter or oil of choice
- Feta (optional)
- Parsley, roughly chopped
- Avocado, sliced
- Preheat oven to 350.
- Add 3-4 Tbsp butter or oil into a large cast iron skillet and heat over medium heat.
- Add leeks and Kabocha to pan and season with salt & pepper. Sauté over medium heat, stirring occasionally, until squash has started to soften, at which point you’ll want to add the swiss chard.
- While chard is wilting, whisk eggs in a medium bowl. I like to season mine with salt & pepper.
- Once swiss chard has wilted spread the vegetables in an even layer over the bottom of the pan. Sprinkle generously with feta, if using. Pour eggs over vegetables & feta, and transfer to oven.
- Bake until cooked through (about 30-40 minutes). Depending on your oven, you may need to cover the dish with foil partway through, if it seems the inside isn’t cooking as quickly as the outside.
- Serve warm, topped with parsley, avocado, & pesto.
** If you don’t have a cast iron skillet, prepare step 1 & 2 in any type of pan and then transfer into a baking dish before adding feta and eggs.