Persian-Style Vegetable Frittata
Preheat oven to 425˚F (220˚C). Toss together butternut squash, onion, 1 tbsp (15 mL) oil and 1/4 tsp (1 mL) salt. Arrange on parchment paper-lined baking sheet. Bake 18 to 20 min., or until squash is tender. Set aside to cool.
Reduce oven temperature to 400˚F (200˚C). Roughly chop the arugula. On stove, heat remaining oil in ovenproof 10-in. (23 cm) skillet set over medium heat. Cook spinach and arugula until wilted, about 2 min. Remove from heat.
In bowl, whisk together eggs, parsley, cilantro, 1 tbsp (15 mL) chives, turmeric and remaining salt. Stir in cooled squash and onion mixture.
Pour egg mixture mixture into skillet. Working quickly, evenly spread out the squash and wilted greens. On medium heat, cook 3 to 5 min., without stirring, until eggs start to set around edges. Transfer skillet to oven. Bake 12 to 15 min,. until centre of frittata is set. Sprinkle with remaining chives. Serve hot or at room temperature.