Feeling the winter blahs? Brighten up your Saturday or Sunday morning with this frittata recipe from Vancouver's Café Medina. It's a comforting dish that's great for using up some leftover roasted potatoes you may have in the fridge.
Preheat your oven to 425 F.
For the squash, cut the top and bottom off, then cut in half lengthways. Scoop out the seeds and place face down on a baking sheet.
Roast in the oven for 25 to 30 minutes or until inner flesh is cooked through. Allow to cool enough to handle and peel the skin off. Season with salt, pepper and olive oil (or with any desired spice mix). If you don’t have left over potatoes you can roast at the same time as the squash, with any seasoning you like.
Crack all the eggs into a mixing bowl and whisk together with whipping cream, adding a pinch of salt and pepper. Set aside.
In a large cast iron pan (10-12 inch) brown the sausage over medium-high heat.
Add the chopped onion and garlic, and sweat until the onions are translucent. At this point, remove the pan from heat. Add your potatoes, seasoned squash and goat cheese. DO NOT STIR!
Immediately pour the egg and cream mixture over top and place in the 425 F oven for 7 minutes, or until the frittata has risen and is slightly golden on top. When you tilt the pan no liquid egg should be left.
Garnish with fresh greens or a fresh tomato and avocado salad. Serve immediately.
