Pumpkin Frittata (Italian Omelette)

Ingredients:

• 7 large eggs
• 4 cups butternut squash, diced (about 16 oz)
• 5 tbsp. l. olive oil
• 1 chorizo ​​sausage (120g), fully cooked (not cured), diced, or andouille
• 1 red or yellow bell pepper, chopped
• 2 cloves garlic, chopped
• 2 bunches green onions, chopped
• 150 g arugula (about 8 cups)
• Juice of half a lemon

Preparation:

1. Position a rack in the upper third of the oven and preheat to 200°C.
2. Place the pumpkin in a large microwave-safe bowl and pour in 1/4 cup water. Season with salt and pepper. Cover with plastic wrap and prick a few holes with a knife to allow steam to escape. Microwave until tender, about 8 minutes. Drain and pat the pumpkin dry. In another large bowl, beat the eggs and 1/4 cup water until foamy.
3. In a medium nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the chorizo ​​and cook, stirring, until the sausage begins to brown, 3 minutes. Add the squash, bell pepper, and garlic. Cook, stirring occasionally, until the pepper is softened and the squash begins to brown, 5 minutes. Add the onion and cook for 1 minute. Using a slotted spoon, transfer the mixture to the bowl with the eggs and whisk to combine.
4. Wipe out the skillet. Add 2 tablespoons of olive oil and heat over medium heat. Add the egg mixture and spread into an even layer. Cook until golden brown around the edges, 5 minutes. Then transfer the skillet to the oven and bake until the frittata is set in the center, 12 to 15 minutes.
5. Toss the arugula with the remaining 1 tablespoon of olive oil and lemon juice, season with salt and pepper. Lift the edges of the frittata and transfer it to a serving platter, cutting into wedges. Serve with the arugula.