Before writing this post, I fell into an internet black hole while searching 2017 food trends. I’m unquestionably excited for things like “big deal chefs will feed you tacos”, standing in line for kolache, and ramen 2.0. Next post = ramen 2.0. For now, I’ll avoid all the trends and just give you something good.
There’s typically always part of a frittata in my fridge. It’s just too easy to whip up a couple of them on Sunday and then reheat a slice in the morning before rushing out the door. Not too mention your ingredient options are endless.
Didn’t end up eating that salad you bought to be healthy? Throw it in the frittata.
Leftover pasta? Throw it in the frittata.
Random mod podge of meats, cheeses, veggies that you don’t know what to do with? You guessed it 😉
This one is a little less random and a bit more full-of-awesome-wintery-stuff-that-tastes-awesome-together. Things like roasted butternut squash, bourbon fried apples, salty ham, sage, and ricotta cheese.
Breakfast of champions!
This won’t be the last time I’m untrendy in 2017, but I’ll try to wait until a “big deal chef” has fed me tacos before the next time. Reasonable? Yeah, I think so.
Apple Bourbon, Butternut, Ham and Ricotta Cheese Frittata
- oil, to coat
- 11 oz. butternut squash, cubed
- 1 green apple, cored and diced
- 1 TBS bourbon
- ¼ C walnuts, chopped and toasted
- 3 oz. ham, diced
- 8 eggs
- ½ C ricotta
- ½ TBS sage, chopped
- Pre-heat the oven to 350 degrees.
- In a cast iron pan, heat the oil to medium and add the butternut squash with salt and pepper. Cook until tender. Transfer to a bowl and set aside.
- Back in the cast iron, add the apples and bourbon and cook until soft (just a couple minutes). Transfer to bowl with butternut.
- In the cast iron, toast the walnuts for 1-2 minutes. Add to bowl.
- To the bowl, add all other ingredients plus additional salt & pepper.
- Oil the cast iron pan again and pour entire contents of bowl into it. Put in the oven for 30 minutes.
- Slice and serve!