Butternut Squash Frittata with Sage
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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.
Ingredients
- 6 Tbs. olive oil
- 2 lb. butternut squash, peeled, halved, seeded and very thinly sliced
- Kosher salt and freshly ground pepper
- 1 small yellow onion, halved and very thinly sliced
- 2 Tbs. unsalted butter
- 1 Tbs. chopped fresh sage
- 10 eggs
- 3 Tbs. heavy cream
- 1 cup (4 oz./125 g) finely grated pecorino Romano cheese
Directions
In a 10-inch (25-cm) ovenproof nonstick fry 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 another 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 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.
Preheat an oven to 350°F (180°C).
In a large bowl, whisk together the eggs and cream. Stir in the cheese, squash, onion and sage-butter mixture.
In the same pan over medium heat, warm the remaining 1 Tbs. olive 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 to 4 minutes.
Transfer the pan to the oven and cook until the frittata is set and slightly puffed up, 15 to 20 minutes.
Slide the frittata onto a serving plate. Cut into 8 wedges and serve. Serves 8.
Williams Sonoma Test Kitchen