Warm 1 tablespoon olive oil in an 8-9” cast-iron (or regular) skillet over medium-high heat. Add leeks and garlic (you could substitute garlic powder in a pinch) and sauté until tender. Stir regularly to keep the garlic from burning. Turn off the heat and add in the shredded potato and chopped parsley. Stir to combine everything, seasoning well with salt and pepper. If your skillet isn’t oven-safe, transfer the mixture to your prepared baking dish.

Shake the Just Egg well and pour over the sautéed mixture, adding enough to cover everything. Shimmy the pan to make sure everything settles evenly. Sprinkle the top with the roasted butternut squash cubes. Season with salt and pepper.

Bake at 375°F for 30 to 40 minutes or until the liquid in the center is set. Every oven is different, so cooking times will vary. Check at 25 minutes to see how it’s setting and adjust accordingly.

Let sit for at least 10 minutes before slicing and serving. Run a paring knife around the edge of the frittata to help loosen it from the pan. Sprinkle with parsley or minced chives. Allow to come back up to room temperature before serving or reheat in the oven. This frittata is delicious both warm and at room temperature. It will keep for 3 to 4 days in the fridge if covered tightly.