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1
Adjust oven rack to the upper middle position and preheat to broil.
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2
In a quart size Pyrex measure or large bowl, combine butternut squash cubes with a few glugs of olive oil and a generous pinch of sea salt. Using hands, toss to combine thoroughly. Fold in cinnamon and paprika with a spoon.
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3
Heat butter in a 12-inch ovenproof skillet over medium heat. Once froth subsides, add seasoned butternut. Cook in a single layer, stirring occasionally, for 7 minutes.
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4
While butternut squash is cooking, prepare mushroom. Clean, and remove stem and gills (I use a spoon to do this quickly and easily). Chop mushrooms into 1/2-inch cubes. You should have a little more than a cup. Season mushrooms with a pinch of sea salt.
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5
Add mushrooms to butternut and stir to combine. Mushroom should quickly soak up any liquid in the pan. Cook for two minutes. If, after two minutes, vegetables seem overly dry, you can add a little more butter to the pan.
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6
To avoid dirtying another bowl, crack eggs into original Pyrex measure or large bowl. Beat with a fork, adding one tablespoon of cilantro and one tablespoon of parmesan. Set aside.
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7
Add garlic and jalapeno to squash-mushroom mixture, stirring and cooking until fragrant, one minute. Be careful, you don't want the garlic to burn. Taste for salt and add if necessary.
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8
Pour egg mixture over vegetables and cook, lifting up edges with a spatula, gently tilting pan towards lifted edge to allow uncooked egg to run to the bottom. Continue lifting and cooking until egg is almost set, about 6 minutes.
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9
Transfer pan to oven and broil until egg is just set, 2-4 minutes more. Remove pan from oven and allow frittata to cool for a minute. Slide a spatula under the edges to loosen. Carefully invert onto a serving plate.
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10
Garnish with remaining cilantro and parmesan. Serve warm or at room temperature. Enjoy!
