Butternut Squash Frittata

Directions

1. 1
   Position a rack in the upper third of the oven; preheat to 400 degrees F. Put the squash in a large microwave-safe bowl with 1/4 cup water; season with salt and pepper.
2. 2
   Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, 8 minutes.
3. 3
   Drain and pat dry.
4. 4
   Whisk the eggs and 1/4 cup water in another large bowl until frothy.
5. 5
   Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat.
6. 6
   Add the chorizo and cook, stirring, until it just starts browning, 3 minutes.
7. 7
   Add the squash, bell pepper and garlic.
8. 8
   Cook, stirring occasionally, until the pepper is tender and the squash starts browning, 5 minutes.
9. 9
   Stir in the scallions and cook 1 minute.
10. 10
    Transfer to the bowl with the eggs using a slotted spoon; stir.
11. 11
    Wipe out the skillet.
12. 12
    Coat the bottom with 2 tablespoons olive oil and heat over medium heat.
13. 13
    Add the egg mixture and spread in an even layer.
14. 14
    Cook until the edges are golden, 5 minutes.
15. 15
    Transfer the skillet to the oven and bake until just set in the center, 12 to 15 minutes.
16. 16
    Toss the arugula with the remaining 1 tablespoon olive oil and the lemon juice; season with salt and pepper.
17. 17
    Loosen the edge of the frittata and unmold onto a plate; cut into wedges.
18. 18
    Serve with the salad.
19. 19
    Photograph by Charles Masters