Ingredients
8eggs
½cupmilk
2garlic cloves
¾cupParmesan cheese
1tbspextra-virgin olive oil
¾lbbutternut squash
¾cupyellow onionchopped
¾tspsea saltdivided
1tspblack pepperfreshly ground
2tbspextra-virgin olive oil
1cupfresh sage leaves
Preparation
Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, garlic, salt, and 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 1/2 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.
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.
Put the pan in the oven and bake until you can shake the pan and see that the middle is just barely set about 14 to 17 minutes.
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 before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with sea salt and set it aside.
Once the frittata is done, sprinkle fried sage on top and let the frittata rest a few minutes before slicing it into 6 large or 8 smaller wedges. Serve!
