Butternut Squash Frittata with Fried Sage
Ingredients
Frittata
-
8
pieces
eggs
-
½
cup
milk
-
2
cloves
garlic
-
¾
cup
freshly grated Parmesan or Pecorino Romano cheese
-
1
tablespoon
extra-virgin olive oil
-
¾
pound
butternut squash
-
¾
cup
chopped yellow onion
-
¾
teaspoon
sea salt
-
to taste
freshly ground black pepper
Fried Sage
-
1 to 2
tablespoons
extra-virgin olive oil
-
16
leaves
fresh sage
Instructions
- Preheat the oven to 425°F.
- In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon salt, and black pepper. Stir in half of the cheese.
- In a cast iron skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until translucent.
- Add the butternut squash and ½ teaspoon salt, cover, and cook until tender, about 8 minutes.
- Uncover and cook until the squash is golden, about 5 to 10 minutes.
- Reduce heat to low and arrange the squash evenly in the skillet. Pour the egg mixture over it and sprinkle with remaining cheese.
- Bake in the oven until the center is just set, about 14 to 17 minutes.
- While baking, heat oil in another skillet and fry the sage until crispy, then transfer to a paper towel.
- Once the frittata is done, top with fried sage and let it rest before slicing.
Nutrition Facts (estimated)
Servings
6 to 8 slices
Calories
250
Total fat
15g
Total carbohydrates
10g
Total protein
18g
Sodium
400mg
Cholesterol
300mg
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