If you're looking to prepare a special dish for breakfast or brunch, this vegetarian winter squash frittata fits the bill. Thinly sliced delicata squash roast and then join a skillet-baked frittata with onion and kale. The edges of the frittata get crispy in the skillet and provide a wonderful texture and flavor contrast with the rest of the dish. This dish could also be made using butternut squash, but that needs to be peeled. Unlike the delicata, butternut squash skin is inedible.
This recipe uses a unique blend of spices and herbs. Fill this frittata with more vegetables, such as sliced mushrooms or carrots, for even more flavor and texture. Any number of sauces or aiolis could enhance the frittata, but the dish offers so much flavor that you'll even enjoy eating it plain. Impress a weekend guest or make this on a lazy Sunday morning.