Butternut Squash Frittata with Sage
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, 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
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