Winter Squash Frittata

Ingredients

• •½ cup vegetable oil
• •¼ cup extra-virgin olive oil
• •1 large egg yolk
• •1 clove garlic
• •1 tsp fresh lemon juice
• •1 to taste Kosher salt
• •2 small delicata squash
• •6 Tbsp extra-virgin olive oil
• •1 tsp saffron threads
• •12 large eggs
• •¼ cup tarragon leaves
• •1 medium onion
• •2 cups kale leaves
• •2 tsp kosher salt

Cooking Instructions

1. 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.

   10 min

2. 2.

   Preheat oven to 300°F. 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), 18-20 minutes. Remove from oven; leave oven on.

   20 min

3. 3.

   Meanwhile, combine saffron and 1 Tbsp. hot water in a small bowl. Let sit 1 minute. Whisk saffron and soaking liquid, eggs, and tarragon in a large bowl.

   5 min

4. 4.

   Heat remaining 1/4 cup oil in an ovenproof 10" nonstick skillet over medium. Cook onion, stirring occasionally, until softened (don't let them take on any color), 10-12 minutes. Add kale and cook, stirring, until beginning to wilt, about 5 minutes. Add reserved squash and toss.

   17 min

5. 5.

   Whisk salt into egg mixture; pour into skillet. Cook, stirring often with a rubber spatula and occasionally pushing away from skillet sides to shape and compress, until beginning to set and turn golden brown on the bottom, about 5 minutes. Press down on frittata to flatten. Transfer to oven; bake 20 minutes. Slide frittata onto a platter and serve with aioli.

   25 min