Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Butternut Squash, Kale and Sausage Frittata

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Butternut Squash, Kale and Sausage Frittata Empty Butternut Squash, Kale and Sausage Frittata

    Post by Lobo Sat 27 Feb 2016, 10:44 pm

    Butternut Squash, Kale and Sausage Frittata Img83l
    Butternut Squash, Kale and Sausage Frittata
    Butternut Squash, Kale and Sausage Frittata Rating

    Read Reviews

    Write a Review
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Servings: 8
    Here, kale and winter squash are incorporated into a colorful frittata that makes a great breakfast dish for a crowd. For a vegetarian version, omit the sausage.






    • 1K+

    Ingredients:


    • 1/2 small butternut squash, seeded, peeled and cut crosswise
        into 1/4-inch (6-mm) half-moons
    • 4 Tbs. (2 fl. oz./60 ml) plus 1 tsp. olive oil
    • Kosher salt and freshly ground pepper, to taste
    • 12 eggs
    • 2 tsp. chopped fresh sage, plus more for garnish
    • 2 Tbs. chopped fresh flat-leaf parsley, plus more for garnish
    • 1 cup (4 oz./125 g) finely grated pecorino romano cheese
    • 1/2 lb. (250 g) bulk sweet Italian sausage
    • 1 small yellow onion, diced
    • 1/2 bunch Tuscan kale, stemmed and cut into 1-inch (2.5-cm)
        strips
    • 1/2 cup (4 oz./125 g) ricotta cheese

    Butternut Squash, Kale and Sausage Frittata Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, full-bodied sparkling wines from our Wine Club.

    Directions:

    Preheat an oven to 425ºF (220ºC). Line a baking sheet with aluminum foil.

    In a bowl, toss the squash with 1 Tbs. of the olive oil and season with salt and pepper. Transfer to the prepared baking sheet. Roast until the squash is tender, 20 to 30 minutes.

    In a large bowl, whisk together the eggs, salt and pepper. Fold in the 2 tsp. sage, the 2 Tbs. parsley and the pecorino romano.

    In the deep half of a large frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and cook, breaking up the large pieces, until well browned, about 8 minutes. Drain on paper towels.

    In the same pan over medium heat, warm 2 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the kale and cook, stirring occasionally, until wilted, 2 to 3 minutes. Season with salt and pepper. Add the squash and sausage to the pan.

    In the shallow pan over medium heat, warm the remaining 1 tsp. olive oil. Add the egg mixture to the deep pan, stirring to evenly distribute the vegetables. Place the shallow pan upside down on top of the deep pan, and cook until the edges of the frittata are golden and the center is beginning to set, 4 to 6 minutes.

    Uncover the pan and run a spatula around the edge of the frittata. Cover with the shallow pan and flip the frittata into the shallow pan. Dollop the top of the frittata with the ricotta cheese. Cover and cook until the eggs are set, 4 to 5 minutes.

    Slide the frittata onto a cutting board and garnish with sage and parsley. Let the frittata rest for 5 minutes, then cut into slices and serve. Serves 8.

    Williams-Sonoma Kitchen

    Related Tips

    • Back to top
      Current date/time is Fri 19 Apr 2024, 10:39 am