Winter Squash, Leek & Green Garlic Frittata

A beautiful way to use the farm eggs—perfect for brunch, lunch, or a light supper with salad.

Ingredients:
8 farm-fresh eggs
1 cup roasted winter squash (see the method from Pasta Bake recipe, or roast fresh cubes)
1 leek, thinly sliced
1 stalk green garlic, thinly sliced
2 tablespoons olive oil
Salt and pepper
Optional: grated cheese (Parmesan or a mild goat cheese works beautifully)

Method:
1. Preheat the oven to 375°.

2. In an oven-safe skillet, heat olive oil over medium heat. Add leek and green garlic and sauté until softened, about 5 minutes. Stir in roasted squash and warm through. Whisk eggs with salt and pepper. Pour over vegetables. Cook on the stovetop for 3–4 minutes, until edges begin to set.

3. Transfer to the oven and bake for 10–15 minutes, until the center is just set. Let rest a few minutes before slicing.