Sugar Bombs® Fall Squash Frittata

Serves

4

Prep Mins

10

Total Mins

35

Ingredients

  • 1 acorn squash
  • 2 Tbsp. extra-virgin olive oil, divided
  • 6 large eggs
  • 1- 1/4 tsp. Kosher salt, divided
  • 1/2 tsp. fresh thyme, chopped
  • 1 small shallot, thinly sliced
  • 1 cup Sugar Bombs® tomatoes

Directions

  • Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Cut acorn squash in half lengthwise and scoop out seeds. Slice crosswise into ¼” thick slices. Toss the squash slices with 1 Tbsp. extra-virgin olive oil and ¼ tsp. Kosher salt. Bake for 12-15 minutes, until tender. Remove from the oven and set aside to cool slightly.
  • In a large bowl, whisk together the eggs, 1 tsp. Kosher salt, and thyme. Set aside.
  • Place a medium cast iron or nonstick skillet over medium heat. Add remaining 1 Tbsp. extra-virgin olive oil followed by the shallots. Sauté until golden brown and tender, about 8-10 minutes. Pour the egg mixture into the skillet. Cook for about 2-3 minutes, stirring often with a rubber spatula, until the bottom starts to set. Arrange the cooked acorn squash slices and Sugar Bombs® into the skillet then transfer it to the oven. Bake until golden brown and the eggs are fully set, about 10-15 minutes. Allow to cool slightly before slicing and serving.

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