Name: Winter Squash Frittata
Yield: 6 servings
Ingredients: 1/2 cup vegetable oil; 1/4 cup extra-virgin olive oil; 1 large egg yolk; 1 garlic clove, finely grated; 1 tsp. fresh lemon juice; Kosher salt; 2 small delicata or 1 small butternut squash (about 1 1/2 lb.); 2 Tbsp. plus 1/4 cup extra-virgin olive oil; 1 tsp. crumbled saffron threads; 12 large eggs; 1/4 cup tarragon leaves, chopped; 1 medium onion, thinly sliced; 2 cups coarsely torn kale leaves; 2 tsp. kosher salt

A wedge of the omelet on a ceramic place set on a monochromatic linen surface. Beside the wedge sits a dollop of aioli...

Photo by Alex Lau

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 notes

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