Butternut Squash Frittata with Fried Sage

Discover Butternut Squash Frittata with Fried Sage. Review the available recipe details and open the credited original source for the complete preparation method.

• 8 large eggs ↔ Replace
• ½ cup milk ↔ Replace
• 2 cloves garlic, pressed or minced ↔ Replace
• ¾ teaspoon fine salt, divided ↔ Replace
• 1 cup freshly grated Parmesan or Pecorino Romano cheese, divided ↔ Replace
• 1 tablespoon extra-virgin olive oil ↔ Replace
• ¾ to 1 pound butternut squash (about 1 small or half of a medium butternut), peeled and chopped into ⅓-inch cubes ↔ Replace
• ¾ cup chopped yellow onion ↔ Replace
• Freshly ground black pepper ↔ Replace
• 1 to 2 tablespoons extra-virgin olive oil ↔ Replace
• 16 fresh sage leaves (roughly ¼ cup), chopped ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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