There's something about frittatas. It's not just that "frittata" is a fun word to say (along with croquembouche). Frittatas are inherently classy and casual -- they guarantee an enjoyable meal, a leisurely conversation, a relaxed dinner over a bottle of wine. You could make it for your kids and they would be thrilled by the prospect of having eggs for dinner -- or you could make it for an unfussy first date. The bottom line is: You can't go wrong with a frittata. And the butternut squash soup adds a slight sweetness to the meal, coming together in the time that it takes to bake and set the frittata.
Want to make it vegetarian? Replace the chicken stock with vegetable stock. Looking for the meat? Don't -- this meal is surprisingly filling, and the eggs pack in the protein. You don't have to use turnip greens, either; any dark, leafy green will do.
2 tablespoons olive oil
1 large or 2 small white potatoes, skin on and