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Delicata Squash Brunch Frittata

bakingwithnessa
Perfect for Brunch! This slow-baked Frittata has so many Amazing flavors to offer, your guests will be delighted!
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Prep Time 10 minutes
Bake / Cook Time 30 minutes
Roasting Time 15 minutes
Total Time 55 minutes
Course Brunch
Cuisine American, French, Italian
Servings 8

Equipment

Square Flexipat®
Medium Bonmat™
Baking Sheet (M)
Mandoline
Mixing Bowl
Whisk
Spatula
Provence Olive Oil
Citrus Flakes
Provence Mustard
Pepper Mill

Ingredients
 

ROASTED DELICATA SQUASH

  • 1 Delicata Squash (Thinly sliced)
  • 2 Tbsp (30 g) Herbs de Provence Oil
  • 1/2 tsp (3 g) Citrus Salt Flakes

FRITTATA BASE

  • 4 eggs
  • 1 cup (245 g) egg whites
  • 2 Tbsp (30 g) Herbs de Provence Mustard
  • 4 oz (120 g) Goat Cheese (Crumbled)
  • Madagascar Pepper (Season to Taste)
  • 1 Tbsp (15 g) Herbs de Provence Blend
  • 1/4 cup (60 g) Pomegranate

Instructions
 

ROASTED DELICATA SQUASH

  • Preheat oven to 400F/200C.
  • Place your bonMAT™ on the top of your Medium Perforated Baking Sheet. Set aside.
  • Wash your delicata squash well and pat dry as we will not be peeling the skin in this recipe. Then, slice it in two so it can fit in your mandoline.
  • Using the Mandoline (on set-up 1), thinly slice the squash and place a single layer on your bonMAT™.
  • Sprinkle with the Herbs de Provence Oil and Citrus Salt flakes.
  • Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your squash from 12min).

FRITTATA BASE

  • Once the Delicata Squash is roasted, turn the oven down to 375F/190C.
  • In a mixing bowl, whisk together the eggs, egg whites, Herbs de Provence Mustard, and Madagascar Pepper (Season to Taste) for a couple of minutes.
  • Add the crumbled Goat Cheese.
  • Then, incorporate your roasted squash.
  • Place your Square Flexipat® Mold on the top of your Medium Perforated Baking Sheet.
  • With your spatula, pour your preparation into your Flexipat®, sprinkle with some Herbs de Provence Blend, and cover with your bonMAT™. This will allow for the eggs to not overcook and dry your preparation.
  • Bake for 30 minutes at 375F/190C. Keep the bonMAT™ on for the first 20min and remove it carefully with your oven cloth. (Every oven heats differently, monitor your Frittata from 25min).
  • Once your Brunch Frittata is out of the oven, let it cool down for about 5min. Then, Unmold, Serve with Pomegranate on top and Enjoy with a salad and extra Provence Herb Mustard on the side. Bon Appétit!

YouTube Video

Photos

Nutrition

Calories: 145kcal | Carbohydrates: 7g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 325mg | Potassium: 309mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1061IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 2mg
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Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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https://bakingwithnessa.com/delicata-squash-brunch-frittata/