Butternut Squash Frittata

Butternut Squash Frittata with Sage

Butternut Squash Frittata with Sage is rated 5.0 out of 5 by 1.
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Prep Time: 45 minutes
Cook Time: 60 minutes
Servings: 8

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

Rated 5 out of 5 by from Great Fall Brunch Dish I made this for brunch and served it with bacon, fresh fruit, and buttered English muffins. I couldn't get pecorino Romano cheese locally, so I substituted it for regular Romano. I think the pecorino Romano would have given the frittata a richer flavor. However, everyone liked it and ate seconds. My MIL even asked me for the recipe, so she could pass it along to her friends. If I were to make it again, I would add goat cheese.
Date published: 2018-11-25
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