Anticiplate

I love having breakfast for dinner! This meal is more of a method than a recipe. You can use any cheese, any vegetable, any meat, but cook it the same way, and it will turn out wonderfully. Frittatas are meant to clean out your refrigerator. The only ingredients I had to buy for this dinner were the squash and the bread. Everything else, I had! I want to thank Donna Hay again for her creative inspiration for this dish in her cookbook “the instant cook”. This meal is fun to eat, and delicious! Enjoy. 

Serves 4 

Prep time: 10 minutes

Cook time: 20 minutes

1 tbsp. olive oil

1 large onion, sliced thin

1 1/2 lb. butternut squash, peeled and chopped (I get the pre-chopped)

1 tbsp. fresh thyme leaves

1 tbsp. water

5 eggs, lightly beaten

3/4 c. whole milk (don’t use skim, whole is creamier)

1/2 c. blue cheese, crumbled (recommended pt. reyes)

Pinch of kosher salt

Cracked black pepper

2 handfuls spinach leaves

1 petite loaf of bread, sliced thin and buttered

Preheat broiler over high heat. Heat a 10 inch, non-stick skillet over medium heat. Add the oil and onions and saute until onions are soft and caramel colored. Add the butternut, thyme and water to the pan. Cover and cook for 10 minutes, stirring occasionally until the squash is soft. Combine the eggs, milk, cheese, salt and pepper and pour over pumpkin mixture. Cook for four minutes or until set. Place under broiler and cook until top is golden (about 4 minutes)*. Serve on buttered toast topped with baby spinach leaves. 

* You can also cook the bread at this time.