After Christmas dinner at Grandma’s house this year, I had my Grandma and Aunt Margie explain some of the traditional Christmas foods that come from their side of the family, the Kulhays. Like many of the early 20th century immigrants in the Cleveland area, the Kulhays are from Hungary. I picked four Christmas staples: Székelygulyás, Sauerkraut Balls, Töltöttkáposzta, and Christmas Jello. After the videos, Grandma and Aunt Margie graciously opened their cookbooks and shared their recipes.
This weekend I had seven delicata squash in my fridge. I love roasting them and topping them with brown butter and sage, but we can only eat that so much. I needed another option, so I started brainstorming: How can I use this for breakfast?
When I started thinking about the other things we have in the fridge, it hit me: Make a frittata! We have bacon, eggs, greens (a mixture of two kinds of kale and rainbow chard), and peppers. If I roast the squash first, it will be nice and soft instead of crunchy.
Delicata is a pain to peel because of the ridges and the skin is completely edible, so I decided to slice it into rings, cut out the seeds, and roast them with olive oil for 20 minutes at 400F before putting them on top of the frittata just after I pour the eggs in the pan. Finish off with some pecorino at the very end and you are good to go.