i don’t remember if i’ve mentioned before but anyway, my husband is from the reno, nevada area and his family all lives out there currently. we fly out for either thanksgiving or christmas every year to see his family and friends (and, let’s be honest, eat better mexican food than is available in maine…).
last year when we were out there, two of his friends took us to a delicious and popular breakfast spot called two chicks. if you ever find yourself in reno, don’t miss this place. and if northern nevada isn’t on your travel itinerary, don’t worry; i’ve got you covered.
among the many tempting items on their menu, an omelet with butternut squash and sage caught my eye. now, i love this combination on pizza, but i have to admit i wasn’t quiiiite sure if it was going to play nicely with eggs. spoiler alert: it does. it totally does.
the omelet was delicious. as in, first thought: yum! second thought: why do we live so far away?! third thought: how do i recreate this at home??
answer to question 1: because the ocean is my spirit animal.
answer to question 2: with this harvest frittata!
turning an omelet into a frittata means that i get to cook once and enjoy seriously yummy lunches for days. (or, if your husband hasn’t recently announced that he doesn’t really like frittatas as a species, you could have frittata for dinner. i *used* to do that… whatever; more yumminess for me at lunch time.)
as you expect from me by now, i veered away from the original two chicks version a bit. this may sound like a terrible trade, but i replaced jack cheese with baby spinach and garlic. i made one version without garlic and it wasn’t nearly as good; it just goes so well with the squash. a handful of baby spinach adds color and, you know, a modicum of leafy green goodness.
if you want to add the cheese back in, you could obviously use monterey jack, a la two chicks, but i think an even more delicious idea would be to graft the butternut squash, sage, and goat cheese pizza right onto this frittata and use goat cheese here. goat cheese + eggs = yum and goat cheese + squash = yum so i’m pretty sure adding goat cheese to this harvest frittata would result in yum squared.
and if you wanted some melty cheese in your frittata too, monterey jack and mozzarella are both mild flavored cheeses that are good at melting so either would work here.
ok, i’m now a) starving for dinner and b) excited to be back in reno soon to eat all the tasty things see all the lovely people. i’m gonna go work on a)…
pairs well with
butternut squash, sage, and goat cheese pizza – roast a double batch of the squash and you can use a bunch of the same ingredients (squash, shallots/onions, cheese, sage) for two very different meals.
kale and wild rice salad with apples – both the frittata and this salad have a serious fall flavor slant to them, without being overlapping/tasting the same. serving this salad (with or without the rice) with the frittata would be amazing.
no-knead overnight rosemary bread – this crusty, fancy bakery style bread is surprisingly easy to make and begging to be paired with this harvest frittata.
(did i just plan my dream thanksgiving menu? maybe.)