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

Les conversions sont approximatives ; la source originale reste la référence.

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