Winter Squash Frittata

A sophisticated frittata combining delicate squash, kale, and saffron-infused eggs, served with homemade garlic aioli. This hearty dish features layers of winter vegetables and fresh herbs for a luxurious breakfast or brunch option.

6 servings

1 hr 17 min

Published October 4, 2025

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.
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.
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.
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.
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.
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

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

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

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

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

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

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