The beauty of baking a frittata (I use a round fruit cake tin) is that it can be left to cook in the oven for 30 minutes, thus avoiding all that prodding and fussing that tends to be involved when making frittata in a pan.
In preparation for baking, I mixed the following ingredients in a bowl:
small chunks of roasted squash (I used spaghetti squash but butternut would be better)
lightly fried pieces of bacon
a little crushed garlic
some grated grana padano, a cheaper yet tasty alternative to parmesan
8 free range eggs
a handful of chopped chives and the same amount of sage
I then poured the lot into the cake tin, which I had greased with butter, and cooked it in a medium oven for about half an hour.
The frittata was served warm with a tomato and chive salad and some crusty bread. As an accompaniment, we enjoyed a glass of Barbera d’Asti 2006, a mid-weight red from Piedmont in northern Italy which coped ably with the different flavours in the dish and proved to be a great match. So much so that, for lunch, we are going to have the rest of the frittata (cold) with another glass of the Barbera.