Butternut Squash Frittata

Directions

1. Preheat the oven to 400 degrees F. Heat a 10-inch oven-safe skillet over medium heat and 2 tablespoons of olive oil. Stir in the butternut squash with a big pinch of salt and pepper. Cook for 5 to 6 minutes. Add one more tablespoon of olive oil. Stir in the diced onion and garlic and cook for 5 minutes more, stirring often. The squash should be tender at his point - if not, cook for a few more minutes until fork tender. Turn off the heat.
2. In a large bowl, stir together the eggs, cream, herbs and parmesan cheese. Stir in a pinch of salt and pepper. Whisk until combined. Pour the mixture into the skillet with the squash, top with grated provolone cheese. Place the skillet in the oven and bake the frittata for 10 to 15 minutes, or until it&rsquo,s set in the center.
3. In a bowl, toss the arugula with the remaining olive oil and a pinch of salt and pepper. Remove frittata from the oven when done and top with the arugula and shaved parmesan. Slice it into squares or wedges.