Sun God Frittata

This is a recipe that I meant to share at Yule, but it can certainly be eaten at Imbolc as well. The eggs and especially the dairy - including pecorino romano - make it appropriate for Imbolc. Incidentally, I learned that Imbolc is February 5 this year.

Okay, now about the recipe. I wanted to include preserved meat, especially pork, because that was an important winter food before we had refrigeration. Then I included something that is completely out of season - bell peppers. There is a method to my madness, however. I included these red and yellow beauties because this is a SUN God Frittata. You can, however, leave them out if you can't find good produce in your market this time of year. The recipe also includes butternut squash and its sunny color is also lovely with the golden yellow of the egg.

Enjoy the contrast of creamy eggs and tender squash against crisp peppers. Notice the earthiness of the herbs and the saltiness of the cheese. Think of the strengthening sun. Think of spring.


Sun God Frittata

6 tablespoons olive oil
1 butternut squash (about 1 ½- 2 pounds)
1 medium yellow onion, finely chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 cup finely grated Pecorino Romano cheese
5 sage leaves, chopped
1 tablespoon fresh thyme, chopped
½ tablespoon fresh rosemary, chopped
¼ pound Prosciutto, thinly sliced into ribbons
10 eggs
3 tablespoons heavy cream
Salt and pepper to taste

Cut the squash in half. Remove the seeds. Brush with 1 tablespoon olive oil. Place, cut side down, in a baking dish and roast at 425 F until squash is tender, about 40-45 minutes. When the squash has cooled, peel and cut into ½” cubes.

In a deep, oven-proof skillet (I like cast iron), heat 1 tablespoon of olive oil over medium heat. Cook the prosciutto until lightly crisp. Remove and set aside to drain.

Heat the rest of the olive oil over medium heat. Add the onion and pepper. Season with a little salt. Cook, stirring frequently, until vegetables begin to soften, about 7 minutes.

Add the rosemary, sage, and thyme. Cook for one minute.

Return the prosciutto to the pan.

Add the squash to the vegetables and prosciutto. Stir to combine.

In a bowl or blender, combine the eggs and cream. Combine with the cheese. Season with salt and pepper to taste.

Pour this mixture into the skillet. Allow the eggs to cook for 3-4 minutes, using a rubber spatula to allow the uncooked egg to flow into the bottom. Cover the skillet with a lid or plate and allow it to cook for 9-10 minutes, or until partially set.

Preheat the broiler. Remove the lid and place the skillet under the broiler until frittata has set completely and top is lightly browned, 2-3 minutes.

Loosen the frittata and turn it out onto a plate. Let it cool to room temperature. Slice into 8 wedges and serve.

Serves 8