Ground Pork and Winter Squash Frittata
This is a yummy skillet meal; perfect for brunch, or a light dinner. The squash is a soft, scrumptious “crust” at the bottom. It is really good served warm, or at room temperature.
½ lb. ground pork
Salt and pepper
½ lb. winter squash, thinly sliced in half moons– you should have about 1½ c.
2-3 Tbsp. thinly chopped leeks (or mild onion)
Preheat oven to 350°.
Brown the ground pork in a medium cast iron or oven proof skillet. Season with salt and pepper, remove from pan with a slotted spoon and set aside. You should have about 1 Tbsp. grease left in the skillet; if you don’t, add 1 Tbsp. olive oil or butter.
Add the squash moons to the same skillet, placing in a single layer to loosely cover the bottom. Saute until firm-tender; turn once to brown on both sides.
Meanwhile, whisk together the eggs and leeks, and season with salt and pepper.
Stir in the ground pork.
Pour the egg and pork mixture over the squash layer in the skillet and bake in the oven for 8-10 minutes or until the middle is set and edges just barely start to turn brown.
Allow to rest for about 5 minutes before cutting.
Recipe created or adapted by Liz Talley, Urban Graze
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