Frittatas are such a healthy and easy way to use up leftover ingredients, and the options extend as far as the imagination. I usually like to add in something dense like chopped potatoes or yams, but I went with gnocchi this time. Gnocchi is basically pasta made from potatoes, it is chewy and dense and heavy in all the right ways and is one of my absolute favourite comfort foods, ideal for the fall and winter. Flour is used as a binder but there are gluten free options at many grocery stores and markets if needed. They come in wide, flat rectangle plastic packages and can be found in the dry pasta section. These gnocchi packages can be stored in the pantry and then they only take about 3 minutes to cook in boiling water so they are a great option to have on hand for quick meals. From there they can be tossed in any favourite pasta sauce and eaten on their own or thrown into some whisked eggs and baked for a hearty frittata.
Some sautéed onions, mushrooms and butternut squash add in some sweetness and earthiness as well as a contrast in textures and colours. Mushrooms are a good source of several minerals, B vitamins, and antioxidants and they have special phytonutrients that help support our white blood cells- leading to stronger and better functioning immune systems. The transitional times between seasons of the year often boost the circulation of colds and viruses and the more help our immune systems have, the better. However, good immunity goes far beyond fighting colds, it also is our defence mechanism against major issues like cancer, cardiovascular disease and arthritis. Butternut squash is quite high in vitamin C, another immunity booster, as well as vitamin A, antioxidants and fiber.
- 8 eggs
- 1 500 g package gnocchi (approximately 3 cups)
- 3 cups crimini mushrooms, sliced (around 6-8 large)
- 1 cup butternut squash, chopped very finely
- ½ medium onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon fresh sage, chopped very finely (around 5-6 leaves; or ⅓ teaspoon dried)
- ¼ teaspoon sea salt
- Preheat oven to 400°. Set up a large pot ¾ full of water on the stove over high heat and leave to come to a boil. Chop up all the vegetables and sage as needed.
- Heat the oil in a skillet over medium high heat on the stove then add in the onions and sautée until softened, around 3 minutes. Add in the mushrooms and butternut squash and continue to cook, stirring occasionally until the mushrooms are cooked and the butternut is soft all the way through, around 7 minutes. When there are 3 minutes left on the vegetable mixture add the gnocchi to the boiling water and cook until all the gnocchi rises to the top, it should take 2-3 minutes.
- Drain the gnocchi and add it to the skillet with the vegetables.
- Crack the eggs into a medium sized bowl and whisk until the yolks are broken down and blended, then whisk in the salt and sage. Pour the egg mixture into the skillet making sure the ingredients are distributed evenly around the pan, poke around a bit to even everything out as needed. Bake in the oven for 20 minutes, until the eggs are set and starting to turn golden brown on the top.
