This Butternut Squash Frittata can be enjoyed for breakfast or brunch, lunch or dinner. It’s wonderful with warm crusty bread and a green salad on the side.
Preheat the oven 375 F. Line a baking sheet with parchment paper.
Spread the squash on the prepared baking sheet and toss with two tablespoons of the olive oil and a pinch each of salt and pepper.
Bake for 18 minutes or until soft, but not mushy.
Meanwhile, in a medium bowl whisk together the eggs, milk, mozzarella and a goat cheese, green onions, chives, basil, salt and pepper to taste until well incorporated
In a medium frying pan, preferably cast iron, heat the remaining 1 tablespoon of olive oil over medium heat. Add the white onion, stirring occasionally, until soft and golden, about 5 minutes.
Add the cooked squash and the egg mixture. Make sure the bottom of the pan is evenly covered in the mixture. Cook without stirring, for 5 minutes.
Transfer to the oven and cook for 15 minutes, setting the oven to broil during the last minute of cooking to slightly brown the top of the frittata. Serve hot or at room temperature.