
Butternut Squash Frittata with Fried Sage
Ingredients (11)
- 8 eggs
- 1/2 cup milk
- 2 cloves garlic
- 3/4 cup freshly grated Parmesan or Pecorino Romano cheese, divided
- 1 tablespoon extra-virgin olive oil
- 3/4 pound butternut squash (1 small or half of a medium butternut), peeled and chopped into 1/3-inch cubes
- 3/4 cup chopped yellow onion
- 3/4 teaspoon sea salt, divided
- Freshly ground black pepper
- 1 to 2 tablespoons extra-virgin olive oil
- 16 fresh sage leaves (roughly 1/4 cup), chopped
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Cookie and Kate