Butternut Squash and Leek Frittata

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Butternut Squash and Leek Frittata

 

 

Ingredients:

1 9-inch pie plate

6 1/2 tablespoons butter

1/2 butternut squash, peeled and thinly sliced, diced

2 leeks, white parts only, sliced into rings and

washed

1/2 cup Fontina cheese, grated

4 eggs

1 cup milk

1 cup cream

1/2 cup Panko (Asian breadcrumbs)

Salt and pepper to taste

 

Directions: Preheat oven to 375º. Heat 2 tablespoons

butter in a large sauté pan over medium-high heat.

Cook the sliced squash, stirring until tender, about 5

minutes. Remove the squash. Add 2 more tablespoons of

butter to the pan and cook the leeks until tender,

about 10 minutes. Remove from the pan. In a bowl,

whisk together the eggs, milk, and cream. Season to

taste with salt and pepper. Cut out a round piece of

parchment paper for bottom of pie tin. Take 2½

tablespoons of butter at room temperature and cover

the paper in the pie plate. Evenly layer the Panko on

the bottom of the pie plate. Distribute the cooked

squash, leeks, and Fontina cheese in the pie plate on

the Panko. Pour the egg mixture over all and bake for

20-30 minutes or until the center is golden and has

risen. Cool slightly before cutting.

 

Serves 8