Butternut Squash Frittata with Fried Sage

Butternut Squash Frittata with Fried Sage
from Cookie + Kate


Ingredients
You need 11 Ingredients
Steps
Showing 3 out of 6 Steps
  1. Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and the butternut squash is starting to turn golden on the edges, about 5 to 10 minutes (add another little splash of olive oil if the squash starts sticking to the pan).
  2. In a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan, warm 1 tablespoon olive oil over medium heat. Add the chopped onion and stir to coat. Cook for a few minutes, until the onions are starting to turn translucent. Add the squash and ½ teaspoon salt and stir. Cover the pan and reduce heat slightly to avoid burning the contents. Cook until the butternut is tender and cooked through, stirring occasionally, about 8 minutes.
  3. Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon salt and several twists of freshly ground black pepper. Then whisk in about half of the cheese.

Cookie + Kate

Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.

http://cookieandkate.com/

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