Description

This Butternut Squash and Sage Frittata combines the earthy flavors of roasted butternut squash with aromatic sage, making it a perfect dish for breakfast or brunch.

Ingredients

Scale

2 tablespoons olive oil

1 small butternut squash peeled seeded and diced

1 small onion diced

2 cloves garlic minced

6 large eggs

1/4 cup milk

1/2 cup grated Parmesan cheese

1 tablespoon chopped fresh sage or 1 teaspoon dried sage

Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, heat the olive oil over medium heat and sauté the butternut squash, onion, and garlic until softened, about 10 minutes.
In a separate bowl, whisk together the eggs, milk, grated Parmesan cheese, chopped sage, salt, and pepper.
Pour the egg mixture over the sautéed vegetables in the skillet, and gently stir to combine.
Cook on the stove for an additional 5 minutes until the edges start to set.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the frittata is golden and puffed up.
Allow to cool slightly before slicing and serving.

Notes

Feel free to substitute other seasonal vegetables or herbs based on your preference. This frittata can be served warm or at room temperature.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 3g
Sodium: 260mg
Fat: 13g
Saturated Fat: 3.5g
Unsaturated Fat: 9.5g
Carbohydrates: 12g
Fiber: 2g
Protein: 3g
Cholesterol: 215mg

Keywords: Butternut Squash and Sage Frittata, frittata recipe, brunch recipe, vegetarian recipe, easy breakfast