2 squash, about 1 1/2 pounds
2 tablespoons and 1/4 cup extra virgin olive oil, divided
12 large eggs
1/4 cup tarragon leaves, chopped
1 medium red onion, thinly sliced
2 cups kale or spinach leaves, coarsely chopped
Kosher salt and fresh ground black pepper
Heat the oven to 300 F. Prepare a large baking sheet by lining it with parchment paper.
Cut the squash in half lengthwise, and remove the seeds. Slice the squash crosswise in pieces 1/4 inch thick.
Toss slices in 2 tablespoons olive oil and arrange them in a single layer on the baking sheet.
Place the baking sheet in the oven and cook until the delicata is tender, but not too browned, about 18 to 20 minutes. Remove from the oven, and set aside to cool. Leave the oven on.
In a large bowl, add the eggs, tarragon and saffron mixture. Stir until eggs are beaten.
Add remaining olive oil to a large skillet over medium heat.
Add onion to the skillet, stirring occasionally, until onions start to soften, but not turn brown, about 10 to 12 minutes.
Add kale or spinach to the skillet. Stir and allow to cook just until the veggie starts to wilt, about 5 minutes.
Add the roasted squash and toss to incorporate into the vegetables.
Add a large pinch of salt to the egg mixture, and pour into the skillet.
Using a rubber spatula, stir and cook the eggs, forming the frittata in a round, even shape. Press down on the frittata to get a golden brown crust on the bottom and around the edges, 5 to 7 minute.
Transfer the skillet to the oven, and allow to cook for another 20 minutes until edges start to brown and the eggs are fully set.
Remove from the oven and allow to cool 5 minutes.
Carefully loosen the sides of the frittata and slide it out onto a large serving platter. Cut and serve individual slices using a pie slicer. Garnish with fresh chopped parsley, if desired.
