Description
A cozy, savory frittata featuring caramelized butternut squash, sweet onions, and salty Parmesan, topped with crispy fried sage leaves.
Ingredients
- 1 cup freshly grated Parmesan cheese, divided
- 3/4 to 1 pound butternut squash, peeled and chopped into 1/3-inch cubes
- 2 cloves garlic, minced
- 8 large eggs
- 1/2 cup milk
- 3/4 cup chopped yellow onion
- 16 fresh sage leaves
- 3/4 teaspoon fine salt, divided
- Freshly ground black pepper
- 2–3 tablespoons extra-virgin olive oil, divided
Instructions
- Preheat your oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, minced garlic, 1/4 teaspoon of salt, and black pepper. Stir in half of the grated Parmesan cheese and set aside.
- Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet (preferably cast iron) over medium heat. Add the onion and cook until softened, then add the cubed squash and remaining 1/2 teaspoon salt. Cover and cook for about 8 minutes until the squash is tender.
- Uncover the pan and increase heat to medium to evaporate moisture and brown the squash slightly. Reduce heat to low and arrange the vegetables evenly in the pan.
- Pour the egg mixture into the skillet and top with the remaining Parmesan cheese. Cook on the stovetop for about 1 minute until the edges lighten in color.
- Transfer the skillet to the oven and bake for 10 to 16 minutes. The frittata is done when the eggs are puffed and the center jiggles only slightly.
- While baking, heat remaining oil in a separate pan. Fry sage leaves until crisp (about 30 seconds), then drain on paper towels and salt lightly.
- Remove frittata from oven, top with fried sage, let rest for 5 minutes, then slice and serve.
Notes
Inspired by Cookie and Kate. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 18 min
- Resting Time: 5 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- 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, gluten free breakfast, vegetarian brunch, easy frittata recipe