1 generous pinch saffron, ground
1 tbsp. water for steeping
1 small butternut squash or other squash of choice
Extra virgin olive oil
12 large eggs
1 medium onion
Red pepper flakes
Preheat oven to 300 degrees. Peel squash, remove seeds, and cut into 1/4 inch cubes. Toss in 2 tablespoons of olive oil, lay out on baking sheet lined with parchment paper. Bake for 18-20 minutes- squash should be tender but not take on any color. Remove from Oven, leave oven on.
While squash is in the oven, steep saffron in 1 tablespoon of water for 5 minutes. Pour saffron and steeping liquid into eggs and add red pepper flakes to taste. Whisk to combine.
Heat 1/4 c. of olive oil in a 10" nonstick, oven-proof skillet over medium. Cook onions stirring occasionally until soft. Add a handful of spinach and stir for about 5 minutes. Add squash and toss
Pour egg mixture into pan add salt and feta to taste. stir often with a rubber spatula sometimes pushing away from skillet sides compress. Do this for about 5 minutes until it starts set. Transfer to oven and bake for about 20 minutes.
Need a mortar & pestle to grind the saffron with? We recommend Cieri Fabrication