Butternut Squash Frittata

• 4 cups cubed butternut squash (about 1 pound)
• Kosher salt and freshly ground pepper
• 7 large eggs
• 5 tablespoons extra-virgin olive oil
• 1 4 -ounce link fully cooked (not dried) chorizo or andouille sausage, diced
• 1 red or yellow bell pepper, chopped
• 2 cloves garlic, chopped
• 2 bunches scallions, chopped
• 1 5 -ounce package baby arugula (about 8 cups)
• Juice of 1/2 lemon

1. Position a rack in the upper third of the oven; preheat to 400 degrees F. Put the squash in a large microwave-safe bowl with 1/4 cup water; season with salt and pepper.
2. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, 8 minutes.
3. Drain and pat dry.
4. Whisk the eggs and 1/4 cup water in another large bowl until frothy.
5. Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat.
6. Add the chorizo and cook, stirring, until it just starts browning, 3 minutes.
7. Add the squash, bell pepper and garlic.
8. Cook, stirring occasionally, until the pepper is tender and the squash starts browning, 5 minutes.
9. Stir in the scallions and cook 1 minute.
10. Transfer to the bowl with the eggs using a slotted spoon; stir.
11. Wipe out the skillet.
12. Coat the bottom with 2 tablespoons olive oil and heat over medium heat.
13. Add the egg mixture and spread in an even layer.
14. Cook until the edges are golden, 5 minutes.
15. Transfer the skillet to the oven and bake until just set in the center, 12 to 15 minutes.
16. Toss the arugula with the remaining 1 tablespoon olive oil and the lemon juice; season with salt and pepper.
17. Loosen the edge of the frittata and unmold onto a plate; cut into wedges.
18. Serve with the salad.
19. Photograph by Charles Masters

butternut squash, kosher salt, eggs, extravirgin olive oil, andouille sausage, red, garlic, bunches scallions, baby arugula, lemon

Taken from www.foodnetwork.com/recipes/food-network-kitchens/butternut-squash-frittata.html (may not work)