Winter Squash Frittata

Ingredients for Winter Squash Frittata

• 120ml vegetable oil

• 60 ml extra jungfruolja

• 1 large egg yolk

• 1 garlic clove, finely grated

• 1 teaspoon fresh lemon juice

• Koshersalt

• 2 small delicata or 1 small butternut squash (about 675g .)

• 2 tablespoons plus 60ml extra-virgin olive oil

• 1 teaspoon crumbled saffron threads

• 12 large eggs

• 1/4 cup tarragon leaves, chopped

• 1 medium onion, thinly sliced

• 2 cups coarsely torn kale leaves

• 2 teaspoons kosher salt

Combine both oils in a measuring glass. Whisk egg yolk and garlic in a small bowl. Whisk in 1 teaspoon 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.

Preheat oven to 149°C. Cut squash in half lengthwise; scoop out seeds (peel if using butternut). Slice crosswise 1/4" thick. Toss squash with 2 tablespoons oil on a parchment-lined baking sheet and arrange in a single layer. Bake until tender (don’t let them take on any colour), 18–20 minutes. Remove from oven; leave oven on.

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

Heat remaining 60ml oil in an ovenproof 10" nonstick skillet over medium. Cook onion, stirring occasionally, until softened (don’t let them take on any colour), 10–12 minutes. Add kale and cook, stirring, until beginning to wilt, about 5 minutes. Add reserved squash and toss.

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.

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