A delightful contrast of flavor and texture, serve this elegant frittata for brunch or a light supper. Recipe by Chefs Greg and Mary Sonnier.

Gorgonzola, Tomato and Spaghetti Squash Frittata

Squash:
1/2 small yellow onion, diced
1/4 small red bell pepper, diced
4 tablespoons extra-virgin olive oil - divided use
1 cup cooked spaghetti squash, completely drained of any liquid*
1 1/2 teaspoons salt - divided use
3/4 teaspoon freshly ground pepper - divided use

 

Frittata:
8 large eggs
1/2 cup heavy cream
1 1/2 teaspoons Worcestershire sauce
4 shakes Tabasco® sauce
1 medium tomato, thinly sliced
2/3 cup (4 ounces) Gorgonzola cheese, broken into 8 chunks

1. For Squash: In a small skillet, sauté the onion and bell pepper in 2 tablespoons of the olive oil until soft, 2 to 3 minutes. Stir in the prepared squash, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Remove from the heat and set aside to cool.
2. For Frittata: Heat the oven to 350°F (175°C). In a large bowl, whisk together the eggs, the remaining salt and pepper, cream, Worcestershire and Tabasco sauces. Drain any liquid from the squash mixture and stir into the eggs. Set aside.
3. In a 10-inch, ovenproof skillet; heat the remaining 2 tablespoons of olive oil to smoking point. Pour in the squash mixture. Remove from the heat. Top with the tomato slices and cheese.
4. Bake 25 to 30 minutes or until the custard is set and slightly browned.
5. Let rest 10 minutes.
6. To serve, slide onto a serving plate. Cut into wedges.

Makes 4 to 6 servings.

*To cook the squash: Preheat the oven to 350°F (175°C). Cut the squash straight through the middle, scrape out the seeds with a spoon and discard the seeds. Put the squash halves cut side down in baking pan with about 1 to 2 inches of water. Cover with foil; bake for 30 to 50 minutes, depending on size of the squash, until you can easily insert and remove knife or fork. Remove from the oven; cool briefly. With a fork, pull the squash strands from the skin and place on paper towels to absorb moisture.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.