Butternut Squash Frittata
Combining butternut squash, fresh sage and pecorino cheese, this recipe brings the best flavors of autumn to your breakfast table. Crisp bacon slices make the perfect accompaniment.
- 6 Tbs. olive oil
- 2 lb. butternut squash, peeled, seeded and julienned
- Kosher salt and freshly ground pepper, to taste
- 1 small yellow onion, julienned
- 2 Tbs. unsalted butter
- 1 Tbs. chopped fresh sage, plus 15 whole leaves
- 10 eggs
- 3 Tbs. heavy cream
- 1 cup finely grated pecorino Romano cheese
- Crisp cooked bacon for serving
In the deep half of a frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add one-fourth of the squash, season with salt and pepper and cook, stirring occasionally, until the squash is tender and beginning to brown, about 7 minutes. Transfer to a paper towel-lined plate. Repeat with the remaining squash in 3 batches, warming 1 Tbs. oil before cooking each batch.
In the same pan over medium-high heat, warm 1 Tbs. of the oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until tender and beginning to brown, about 7 minutes. Transfer to the plate with the squash.
In the same pan over medium heat, melt the butter. Add the chopped sage and cook until the butter is browned, about 3 minutes. Pour the sage-butter mixture into a small bowl and let cool. Wipe out the pan with paper towels.
In a large bowl, whisk together the eggs and cream. Stir in the cheese, squash, onion and sage-butter mixture.
In the deep half of the frittata pan over medium heat, warm 1/2 Tbs. of the oil. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 3-4 minutes. Place the shallow pan upside down on top of the deep pan and cook until the frittata is partially set, about 9 minutes. Remove the shallow pan and gently lay the whole sage leaves on top of the frittata, spacing them evenly. Cover with the shallow pan and cook until the eggs are almost completely set, 4 to 5 minutes more.
Remove the shallow pan, set it over medium heat and warm the remaining 1/2 Tbs. oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, 3 to 5 minutes. Flip the frittata back into the deep pan, remove the shallow pan and gently shake the deep pan to loosen the frittata.
Slide the frittata onto a serving plate. Cut into 8 wedges and serve with bacon. Serves 8.