Description
A savory and cozy frittata featuring caramelized butternut squash, onions, and cheese, topped with crispy fried sage leaves.
Ingredients
Scale
- 3/4 to 1 pound butternut squash, peeled and chopped into 1/3-inch cubes
- 3/4 cup chopped yellow onion
- 1 cup freshly grated Parmesan or Pecorino Romano cheese, divided
- 16 fresh sage leaves, chopped
- 8 large eggs
- 1/2 cup milk
- 2 cloves garlic, pressed or minced
- 3/4 teaspoon fine salt, divided
- Freshly ground black pepper
- 2 to 3 tablespoons extra-virgin olive oil, divided
Instructions
- Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, garlic, 1/4 teaspoon of salt, and black pepper. Stir in half of the cheese.
- Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and cook until translucent.
- Add the butternut squash and remaining 1/2 teaspoon salt. Cover and cook for about 8 minutes until tender. Uncover and cook until golden brown.
- Arrange vegetables evenly in the pan. Pour in the egg mixture and top with the remaining cheese. Cook on stovetop until edges set (about 1 minute).
- Transfer skillet to oven and bake for 8 to 15 minutes until eggs are puffed and center barely jiggles.
- While baking, fry sage leaves in olive oil in a separate pan until crispy. Drain on paper towels.
- Top frittata with fried sage, let rest for 5 minutes, then slice and serve.
Notes
Ensure your skillet is oven-safe before starting. Cast iron works best for even heat distribution.
- Prep Time: 20 min
- Resting Time: 5 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 195mg
Keywords: Butternut Squash Frittata, easy breakfast, vegetarian dinner, gluten free recipe, fall brunch