"Day After Quilt Festival" Fall Frittata

A frittata is basically a baked egg casserole.  I love making them.  I enjoy the consistency of the eggs in the dish, and find that combining unusual ingredients will often generate pleasant-tasting results.

Ingredients (serves 2):

4 eggs, beaten

fresh arugula, coarsely chopped

1/2 small onion, chopped

1/2-2/3 cup fresh baked pumpkin, mashed and at room temperature

1/2 cup shredded cheese (I used Manchego)

1-2 T grapeseed or olive oil 

salt and pepper to taste

Preheat oven to 350.

Chop arugula and onion.  Set aside in separate containers.  Shred cheese.

Heat a non-stick pan to medium.  Add oil.  Saute onion until aromatic and slightly brown.  Add arugula and toss until wilted.  Remove from pan.  Add pumpkin and sautee until warmed through.  Remove from pan.

Prepare individual casserole dishes by spraying with a release agent and place on a baking sheet with a non-stick liner.  Pour equal amounts of egg into casseroles.  Distribute onion/arugula mixture in each; repeat with pumpkin.  Salt and pepper, then sprinkle the shredded cheese over the top.  Place in oven and bake for approximately 18-20 minutes, or until center is firm.  Remove from oven and serve immediately.