Slow-cooked dozen-egg frittata

Until I came across the slow-cook frittata method from the legendary Brooklyn pizzeria Franny’s, I’d always cooked them over medium-high heat on the stovetop and then flashed them under the broiler to brown the top side at the end. This gentle-heat process creates a dense and creamy texture, and it made me an instant convert. A dozen eggs might seem like a lot, but it’s the right amount for six people. 6 servings From the Market Butternut squash Kale Spin It 1 medium acorn squash instead of butternut (leave unpeeled if desired) 4 medium Yukon Gold potatoes instead of squash, peeled Mature spinach or Swiss chard in place of kale 2 cups thinly sliced broccoli florets and stems instead of kale At Home Olive oil Salt and pepper Mild crushed red pepper Onion Garlic Eggs Parmigiano Spin It 2 or 3 shallots in place of onion 1 leek, white and light-green parts, instead of onion Pecorino, Grana Padano, or mild cheddar in place of Parmigiano

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 300°F.

Step 2

Set squash half flat side down on a cutting board and cut crosswise into thin half-moons. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add squash, season with salt, black pepper, and a big pinch of crushed red pepper and cook, occasionally tossing gently, until squash is tender but not falling apart, about 10 minutes. Slide squash onto a large plate. Meanwhile, tear kale leaves into 2-inch pieces, then wash and spin dry.

Step 3

Return skillet to medium heat. Add 1 tablespoon oil and onion.

Step 4

Season with salt and pepper and cook, stirring occasionally and covering pan if needed to help onion soften, until slices are very tender, completely translucent, and starting to turn light golden brown, about 8 minutes (if you rush this step, the onion will start to brown while it’s still crunchy and sharp-tasting). Slide onion onto plate with squash.

Step 5

Place skillet over medium-high heat and add remaining 1 tablespoon oil. Add garlic and kale and cook, tossing, until greens start to wilt, about 2 minutes. Season with salt and pepper and cook until tender, about 6 minutes. Transfer kale to plate with onion and squash and turn off heat under skillet.

Step 6

In a large bowl, whisk together eggs and half the Parmigiano until completely smooth (you can also do this in a quart container using an immersion blender). Season lightly with salt and generously with pepper. Return kale, onion, and squash to skillet and place over medium to rewarm the vegetables, about 2 minutes. Pour egg mixture into pan and fiddle around with a spatula until the vegetables are more or less evenly distributed. Scatter remaining half of Parmigiano over top.

Step 7

Transfer skillet to oven and bake until surface is light golden in color and eggs are just set, about 20 minutes. Let frittata rest 5 to 10 minutes before sliding out of pan onto a cutting board or platter. Serve warm or at room temperature, cut into wedges.