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This month my article in Joy of Kosher magazine reveals the secrets of cooking with cast iron, and carbon steel:
Cast iron is one of my favorites because it lasts forever (unless you drop it, in which case it will break – along with your foot).
Ingredients
- About 3 tbsp extra-virgin olive oil
- 5 eggs
- 1 large slice butternut squash or pumpkin
- 1 zucchini
- salt
- ½ tsp pink peppercorns
- 1 tsp fresh oregano
- 2-3 tbsp milk (optional
- 1-2 tbsp parmigiano cheese (optional)
Directions
Roast the slice of butternut squash wrapped in foil, in a 350 F oven for about 20-30 minutes or until soft but not mushy (you can also use leftover cooked squash). Allow to cool, cut into thinner slices and sprinkle with little salt.
Heat the oil in a large, heavy cast-iron skillet , add the garlic and the thinly sliced zucchini. Cook for about 5 minutes and discard the garlic.
??In a large bowl, whisk the eggs with the milk, salt and cheese if using. Pour into the skillet, add the slices of pumpkin (or butternut squash), sprinkle with the peppercorn t and transfer the skillet into the preheated oven. half way through the cooking, tp with the fresh oregano if using.
Cook for about 6-7 minutes (more if doubling the amounts), or until the eggs are set and the frittata is golden and just slightly browned. Cut into wedges and serve warm.
https://dinnerinvenice.com/2013/11/06/butternut-squash-and-zucchini-frittata-with-pink-peppercorns/
