Winter Squash Frittata

Name: Winter Squash Frittata
Ingredients: 1/2 cup vegetable oil; 1/4 cup extra-virgin olive oil; 1 large egg yolk; 1 garlic clove, finely grated; 1 tsp. fresh lemon juice; Kosher salt; 2 small delicata or 1 small butternut squash (about 1 1/2 lb.); 2 Tbsp. plus 1/4 cup extra-virgin olive oil; 1 tsp. crumbled saffron threads; 12 large eggs; 1/4 cup tarragon leaves, chopped; 1 medium onion, thinly sliced; 2 cups coarsely torn kale leaves; 2 tsp. kosher salt

14 ingredients

1 steps

Ingredients

1/2 cup vegetable oil
1/4 cup extra-virgin olive oil
1 large egg yolk
1 garlic clove, finely grated
1 tsp. fresh lemon juice
Kosher salt
2 small delicata or 1 small butternut squash (about 1 1/2 lb.)
2 Tbsp. plus 1/4 cup extra-virgin olive oil
1 tsp. crumbled saffron threads
12 large eggs
1/4 cup tarragon leaves, chopped
1 medium onion, thinly sliced
2 cups coarsely torn kale leaves
2 tsp. kosher salt

Directions

1

["Combine both oils in a measuring glass. Whisk egg yolk and garlic in a small bowl. Whisk in 1 tsp. water, then, whisking constantly, add oils, drop by drop at first (do not add too quickly). Whisk until oil is incorporated and aioli holds its shape. Stir in lemon juice; season with salt.", "Preheat oven to 300\u00b0F. Cut squash in half lengthwise; scoop out seeds (peel if using butternut). Slice crosswise 1/4\" thick. Toss squash with 2 Tbsp. oil on a parchment-lined baking sheet and arrange in a single layer. Bake until tender (don't let them take on any color)