Tonight I was in the mood for eggs and we settled on a kind of ‘breakfast for dinner’ type dish. If you like this kind of idea then my Shakshuka (Moroccan Baked Eggs) is also a great breakfast recipe that I often eat in the evening! I love frittatas, they’re so easy to make and very quick to cook, they only take about 10 minutes to ‘bake’. Also, you can add almost anything to them depending on what you have in the fridge that needs using up. I settled on a Chorizo Butternut Squash Frittata, thinking that the salty, spiciness of the Chorizo would pair well with the earthy, sweetness of the Butternut Squash.
To make the frittata you first need to roast the butternut squash. You can do this ahead of time and keep it in the fridge to make assembling the frittata faster. You need to preheat the oven to 200C (390 F) and peel and chop the butternut squash into small squares. Then, drizzle over the olive oil, season well and roast the butternut squash in the oven for about 30 mins until it is tender and slightly caramelised.
Meanwhile, chop up the chorizo and slice up the onion. Fry these both in a dry pan on a medium heat (the chorizo will release a lot of oil as it cooks) for 5 minutes until it has cooked and turned a darker colour and the onion has softened.
Then, remove the chorizo and onion pieces from the pan leaving the delicious smoky spicy oil behind to cook the frittata in. Crack open the eggs into a large bowl, add the yoghurt, paprika and plenty of salt and pepper. Whisk everything together so that it is all combined.
Turn on the grill at this point so that it is ready to cook the top of the frittata when needed. Next, heat the chorizo oil back up and pour the egg and yoghurt mixture into the same pan. Then, you sprinkle in half of the chorizo, onion, butternut squash and thyme and leave to cook for a couple of minutes. Finally, sprinkle in the other half. This ensures that everything doesn’t just sink to the bottom and you will have tasty pieces throughout the whole frittata.
Once you have everything in the pan and it has been cooking for 5 mins or so, transfer the entire pan so that it is under the grill which will give the top half of the frittata a chance to cook and brown. It will also make the frittata puff up and be light and fluffy. After another 3-4 mins or so the frittata will be set all the way through and ready to eat.
Delicious, warming and comforting and full of flavour this meal is satisfying and full of protein but still very light and healthy.
This Chorizo Butternut Squash Frittata served 4 people, cut into quarters. I served it with a side salad and some roasted vegetables but would also make a great weekend brunch. It’s so easy to change-up the flavours to suit your specific tastes as well. My Cheesy Courgette(Zucchini) Frittata Muffins are a great grab and go snack or breakfast idea! Or you could try smoked salmon and dill or roasted vegetables or ham and cheese – whatever takes your fancy. Let me know your favourite flavours in the comments section. I’d love some more inspiration!
Allergy & Dietary Information for Chorizo Butternut Squash Frittata
This Chorizo Butternut Squash Frittata is Grain-Free, Gluten-Free, & Refined-Sugar Free. It’s also suitable for Low Carb, Paleo & SCD Diets.
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