SERVES: 6 to 8 | PREP TIME: 20 minutes | COOK TIME: 12 minutes
Ingredients
1 pound (455 grams) ground pork
coarse sea salt and freshly ground black pepper, to taste
1 small delicata squash (about 9 ounces/255 grams), cut into ¼-inch (6-mm) slices (skin can stay on)
6 large eggs
2 tablespoons roughly chopped fresh chives, plus 1 or 2 extra chives for garnish (optional)
Process
- Preheat the oven to 350°F (175°C).
- Place a large cast-iron skillet over medium heat. Once the pan is hot, add the ground pork and sprinkle with a pinch of salt. Break up the meat into small pieces with a spatula and cook until no pink remains. Use a slotted spoon to remove the pork from the pan and set aside. Leave 2 tablespoons of fat in the pan for cooking the squash.
- Using a spoon, scoop out the seeds and excess strings from the squash slices. Reheat the cast-iron skillet with the reserved fat over medium heat and place the delicata rounds throughout the pan, leaving about ½ inch (12 mm) between the slices. Cook the rounds for about 3 to 4 minutes per side. Once squash has slightly browned and is soft, remove the pan from the heat.
- In a large bowl, whisk together the eggs, chopped chives, and a generous pinch of salt and pepper. Add the ground pork to the egg mixture and whisk to combine.
- Pour the egg mixture into the cast-iron skillet with the delicata squash rounds. Place in the oven and bake for 10 to 12 minutes, or until the eggs are firm to the touch in the middle. Let rest for a few minutes before slicing into 6 to 8 pie slices. Snip fresh chives over the top for garnish, if desired.
