This frittata could be made in 15 minutes, but Cortney Burns, who developed this recipe, intentionally takes much longer. She cooks the eggs over a low flame, folding the curds over themselves again and again in the skillet to create soft layers like those found in Japanese-style omelets. The low oven she finishes the eggs in ensures that those layers remain custardy and light. Just don’t skip the aioli; it balances the sweet flavors in the frittata.
Recipe information
Yield
6 servings
Ingredients
Aioli
½
¼
1
1
1
Assembly
2
2
1
12
¼
1
2
2
Preparation
Aioli
Step 1
Combine both oils in a measuring glass. Whisk egg yolk and garlic in a small bowl. Whisk in 1 tsp. water, then, whisking constantly, add oils, drop by drop at first (do not add too quickly). Whisk until oil is incorporated and aioli holds its shape. Stir in lemon juice; season with salt.
Assembly
Step 2
Preheat oven to 300°. Cut squash in half lengthwise; scoop out seeds (peel if using butternut). Slice crosswise ¼" thick. Toss squash with 2 Tbsp. oil on a parchment-lined baking sheet and arrange in a single layer. Bake until tender (don’t let them take on any color), 18–20 minutes. Remove from oven; leave oven on.
Step 3
Meanwhile, combine saffron and 1 Tbsp. hot water in a small bowl. Let sit 1 minute. Whisk saffron and soaking liquid, eggs, and tarragon in a large bowl.
Step 4
Heat remaining ¼ cup oil in an ovenproof 10" nonstick skillet over medium. Cook onion, stirring occasionally, until softened (don’t let them take on any color), 10–12 minutes. Add kale and cook, stirring, until beginning to wilt, about 5 minutes. Add reserved squash and toss.
Step 5
Whisk salt into egg mixture; pour into skillet. Cook, stirring often with a rubber spatula and occasionally pushing away from skillet sides to shape and compress, until beginning to set and turn golden brown on the bottom, about 5 minutes. Press down on frittata to flatten. Transfer to oven; bake 20 minutes. Slide frittata onto a platter and serve with aioli.
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Reviews (7)
Back to TopThe recipe is amazing. Super savory and perfect for a chilly evening. I love the kale, eggs, and tarragon (we used dried instead of fresh - 1/3 the amount) and unlike others, did not find the salt to be too much. The aioli is a bonus but not needed. I could eat this every day.
Anonymous
Durham NC
11/2/2019
I haven't made it yet, but I have a question! Those lovely little toasty looking brown things, I assume, are roasted pepitas? Looks like an appropriate and yummy garnish for this meal; why omit them from the recipe? I do want to try this; don't know if my touch will be as light as yours, though; it was beautifully constructed...also, could a little kick of nutmeg and some grated cheese get involved here?
Hillsborough, NJ
10/15/2019
Love the idea of the recipe, and with a few tweaks (squash cooking temp and much less salt) it's perfect.
k07278
British Columbia, Canada
3/4/2019
I loved this recipe!! Never would have thought to add butternut squash to my frittata. The saffron and sweet tarragon make such a fragrant addition. I used 1 leek, baby spinach with baby kale, 1 clove minced fresh garlic and 1/2 egg whites and 1/2 large eggs. Also, added grated Pecorino Romano. Definitely Will make again! Thank you for the recipe. Excellent for brunch!!
Anonymous
Tuscaloosa, AL
2/7/2019
My whole family liked this recipe except that 2 tsp of salt is WAY TOO MUCH! I will make this again with half as much salt. Also, the aioli is very oily tasting so no one liked it. We chose to add parmesan cheese instead.
Anonymous
Annapolis, MD
2/2/2019
Flavor is good, delicate. 2 tsp is a bit too much salt (and I LOVE salt). Along with a nice simple salad with a lemon vinaigrette would be a perfect meal for me.
JoJoBZR
USA
1/16/2019