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1
Position a rack in the upper third of the oven; preheat to 400 degrees F. Put the squash in a large microwave-safe bowl with 1/4 cup water; season with salt and pepper.
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2
Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, 8 minutes.
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3
Drain and pat dry.
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4
Whisk the eggs and 1/4 cup water in another large bowl until frothy.
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5
Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat.
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6
Add the chorizo and cook, stirring, until it just starts browning, 3 minutes.
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7
Add the squash, bell pepper and garlic.
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8
Cook, stirring occasionally, until the pepper is tender and the squash starts browning, 5 minutes.
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9
Stir in the scallions and cook 1 minute.
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10
Transfer to the bowl with the eggs using a slotted spoon; stir.
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11
Wipe out the skillet.
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12
Coat the bottom with 2 tablespoons olive oil and heat over medium heat.
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13
Add the egg mixture and spread in an even layer.
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14
Cook until the edges are golden, 5 minutes.
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15
Transfer the skillet to the oven and bake until just set in the center, 12 to 15 minutes.
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16
Toss the arugula with the remaining 1 tablespoon olive oil and the lemon juice; season with salt and pepper.
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17
Loosen the edge of the frittata and unmold onto a plate; cut into wedges.
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18
Serve with the salad.
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19
Photograph by Charles Masters
