Karen's Butternut Squash, Apple, Leek & Goat Cheese Frittata

Karen's Butternut Squash, Apple, Leek & Toast Cheese Frittata

5 from 2 votes

Karen's Butternut Squash, Apple, Leek & Goat Cheese Frittata

A light and flavorful frittata that has plenty of vegetables, apples, cheeses & eggs. Creates beautiful mosaic Layers! Baked until puffy with a creamy-like texture – a meal in itself! Makes 9 BIG wedge portions. Great for lunch, a light dinner, snack, brunch... or cut into 1 1/2" squares and serve as an appetizer.

Prep Time15

Cook Time45

Total Time1

Course: brunch, Light dinner, Lunch

Cuisine: American

Keyword: Butternut squash frittata, Vegetable & goat cheese fritatta

Servings: servings

Author: Karen Sheer a zest for life

Equipment

1 9" x 13" baking pan

Ingredients

Vegetable, Cheese & Herb Layer:

1 large butternut squash
3 teaspoons extra virgin olive oil DIVIDED
2 medium apples Such as Pink Lady variety
1 1/2 cups sliced leeks cleaned, dried, sliced 1/2" thick
8 ounces goat cheese
1 cup sharp white cheddar cheese grated
1/4 cup parsley cleaned, dried and coarsely chopped
3 tablespoons fresh chives cut 1/3" long

Egg Layer:

14 large eggs I use pasture raised
1 cup whole milk I use Organic
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper

Instructions

Cook Vegetables:

Preheat oven to 400 degrees. Peel butternut squash, cut in half vertically, remove seeds; cut into 1/2 slices horizontally. Place on a rimmed baking pan, add 1 teaspoon evoo and a pinch of salt & pepper - mix in with your hands. Roast until a touch golden and almost cooked through, about 15 minutes.
Peel apples, cut in quarters remove cores and slice into 1/2" pieces. Sauté in a 10" pan with 1 teaspoon evoo over medium heat until just gently softened, about 5 minutes - remove to a plate.
Wipe the pan clean, add 1 teaspoon evoo and add sliced leeks, sauté over low heat stirring, until softened but not browned, about 5 minutes. Add to apples on plate.

Layer the Vegetables in Baking Pan:

Add a piece of parchment paper on the bottom of a 9" x 13" baking pan. Grease with butter or evoo.
Add butternut squash on bottom in an even layer. Add the apples & leeks. Dot with LARGE dollops of goat cheese - top with grated cheddar, then add parsley & chives.

Adding Egg Layer

In large bowl, whisk eggs, milk, salt and cayenne pepper well in a large bowl. Pour over the ingredients on the pan.
Place in the 400 degree oven, bake for 30 minutes until well puffed, and feels firm in the center. Frittata will be lightly golden.
Remove from oven and let cool 10 minutes before cutting and serving.
This Frittata reheats very well! Place a wedge in the microwave and reheat on a low setting until just warmed through. Wrap any extra frittata well and refrigerate for up to one week.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition