It’s very strange to be a private, reserved person with a public job. Sometimes I can hardly stand to publish another post and put myself out there for critique all over again. I’ve pulled back from writing about personal matters on this once-little corner of the internet over time, even though ninety-nine percent of you all are so kind and encouraging. (Thank you.)
This frittata deserves mention. You should make it. It’s full of sweet butternut squash, sautéed onion, and salty Parmesan cheese, topped with crispy fried sage. It’s a great gluten-free holiday brunch option.
Butternut Squash Frittata with Fried Sage
Simple, savory frittata made with butternut squash, onion, Parmesan and fried sage. This delicious gluten-free, meatless recipe is perfect for brunch or dinner. Recipe yields one 10-inch frittata, which is enough for 8 modest or 6 large slices of frittata.
Butternut frittata
Fried sage
- Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon of the salt, and several twists of freshly ground black pepper. Then whisk in about half of the cheese.
- 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 the remaining 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.
- 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).
- Turn the heat down to low. Arrange the butternut in an even layer in the bottom of the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 8 to 15 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy.
- While the frittata is baking, fry the sage: Heat oil in a large skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy (but not brown) before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with salt and set it aside.
- Once the frittata is done, sprinkle fried sage on top and let the frittata rest for a few minutes before slicing it into 6 large or 8 smaller wedges. Serve! Leftover frittata keeps well in a storage container for up to 5 days in the refrigerator. Gently reheat in the microwave or a low oven before serving, if desired.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
