Sunday, June 21, 2009

Pepita Frittata with Winter Squash and Cilantro-Chile Sauce

Eggs are a great source of protein, and so versatile. This simple frittata recipe can be adapted in many ways. Try it with different vegetables and cheeses on top, such as zucchini and asiago, or fresh tomato, basil and mozzarella with pine nuts.

Pepita Frittata with Winter Squash and Cilantro-Chile Sauce

Cilanto-Chile Sauce

2 large cloves garlic
1/2 cup extra virgin olive oil
2 tablespoons lemon juice, freshly squeezed
1 small bunch cilantro
1 green (serrano) chile, seeds removed, or 1/3 jalapeno, seeds removed
2 pinches ground cumin
¼ tsp salt

Make the cilantro-chile sauce by pureeing the garlic, olive oil, lemon juice, cilantro, chile, cumin, and salt until very smooth. Taste and add more salt if needed. Set aside.


6-8 large organic eggs
2 tbsp milk
1 tbsp olive oil
1 small yellow onion, chopped
½-1 cup winter squash such as butternut, or acorn, sliced thin
¼ tsp dried crushed sage
1/4 cup goat cheese, crumbled (I used Dreamfarm's goat cheese - a local company and the goat cheese is so delicious!)
1/4 cup pumpkin seeds, toasted
a couple pinches of salt

1.Preheat oven to 450 degrees.

2.In a medium bowl whisk the eggs with milk and a small pinch of salt. Set aside. Steam winter squash for 2-3 minutes, or microwave for 2-3 minutes until tender. In a (small) 8 1/2-inch ovenproof nonstick skillet over medium heat add the olive oil, onion, and another pinch of salt. Sautee, stirring often, until the onion starts to soften, 5 - 7 minutes. Add the cooked squash and sautee for another 7 minutes or so, until squash begins to brown. Add in sage and stir. Slide everything out of the skillet onto a plate and set aside.

Turn down the heat a bit. Using the same skillet, add the eggs and cook over medium-low heat for about 5 minutes or until the eggs are just set and there isn't a lot of liquid running around the pan. Run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook. Sprinkle the squash/onion mixture over the eggs and drizzle a bit of the cilantro sauce over. Place in oven for about 3-5 minutes until top is almost set and puffy.
Add chunks of goat cheese and the pumpkin seeds across the top of the frittata and bake another 2 minutes or so. Remove from oven, cut into wedges and serve. Drizzle with extra cilantro sauce if desired.

Recipe adapted from Heidi Swanson at


Food Gal said...

One of my best friends loathes cilantro. She picks it out of everything she eats. Me? Love the stuff. That's why I know this cilantro-chile sauce of yours must totally rock!

Thriftydabbler said...

Thanks for all your ideas and recipes. You inspire me to make things I had not tried in years, or to try new recipes I would not otherwise try!
Your writing is concise and yet descriptive, allowing me to 'see' it in my head. Good stuff !
Keep up the good work.
Oh, I am making the frittata this Saturday for friends.
Will let you know how it turns out.