Butternut Squash and Feta Frittata

My husband is of the opinion that the egg is one of the noblest and most perfect foods known to man.  “It has all the ingredients to make a complete chicken!” he says with astonishment and admiration every time someone questions him.  As such, we eat an awful lot of eggs, and luckily, I happen to agree that eggs make pretty awesome food for runners and manage to be tasty at the same time.  On top of all that, they’re fast and easy to cook in a hundred different ways.  For someone with a full-time job who is too tired/lazy to cook dinner or pack creative lunches every day, I must admit that very few days go by without eggs in some form or another comprising one of my three main meals.

So today, I bring you a Butternut Squash and Feta Frittata!  This is yet another ridiculously good recipe from Elyse Kopecky that was featured in Runner’s World magazine.

I think I finally cracked the code on using my cast-iron skillet.  You really need to just grease that puppy up and keep using it.  This recipe begins by sauteing a little onion in the skillet.  In a bowl, whisk together 9 eggs, and add salt, pepper, feta, and previously cubed and roasted butternut squash.  Go ahead and pour the egg mixture over the sauteed onions, and pop it in a 350 degree oven for about 30 minutes or until the eggs have firmed up.

Let it rest for a few moments to cool down and solidify further.  When it was ready to cut, they came out in perfectly cute little adorable slices and released from the pan in true non-stick fashion.  After removing all the frittata slices, and while the skillet was still warm, I just ran some water over it and wiped it off with a paper towel.  Voila!  Clean cast-iron skillet.  (While Dan and I agree on the benefit of eggs, we do not see eye to eye on the value of the cast-iron skillet.  Every time it’s time to wash it, he looks at me and asks, “Oh, so you’re going to put it away dirty again?”  Sigh.)

The butternut squash had been roasted the night before with a little sage, and it had these perfectly browned crispy little edges.  Plus it looked beautiful and bright and delicious speckling the frittata.  But you could use anything you’d like in its place!  Maybe roast some sweet potato cubes?  Or mushrooms?  Try adding spinach or kale?  Roasted Yukon gold potato chunks seasoned with a little salt, pepper, and rosemary?  Um, sausage.  (Don’t let me stop you.)  Limitless.  Once you know how to make a frittata, it’s on.

When all is said and done, you can feel good about getting a quality serving of protein, fiber, beta-carotene, and more.  This is high quality runner food, directly from the pages of Runner’s World magazine, thanks to one of my new favorite cookbook authors, whose cookbook I don’t even HAVE yet, Elyse Kopecky.

[lt_recipe name=”Butternut Squash and Feta Frittata” servings=”6″ prep_time=”20M” cook_time=”30M” total_time=”50M” difficulty=”Easy” summary=”A tasty way to fuel up with some protein and veggies!” print=”yes” image=”http://www.eighteenalmonds.com/wp-content/uploads/2017/03/IMG_9726-150×150.jpg” ingredients=”Olive oil;1 onion, sliced;9 eggs;1/2 tsp salt;1/2 tsp freshly cracked black pepper;1/2 c crumbled feta cheese;2 c cubed, roasted root vegetables (such as butternut squash)” ]Preheat the oven to 350. ;Heat oil in a cast-iron skillet over medium heat, and saute the sliced onion until softened. ;In a bowl, whisk together the eggs, salt, and pepper. Stir in the feta cheese and butternut squash. ;Pour the egg mixture over the onions in the skillet, and transfer to oven for 30 minutes or until eggs are set.;Allow to set at room temperature for several minutes before slicing and serving.[/lt_recipe]