Butternut Squash Frittata with Fried Sage
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked egg custard with butternut squash, onion, Parmesan, and crispy sage leaves. Sweet and savory with a creamy center, this frittata works for any meal. Naturally gluten-free and naturally vegetarian.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 large eggs
- 1/2 cup milk
- 2 cloves garlic, pressed or minced
- 3/4 teaspoon fine salt, divided
- 1 cup freshly grated Parmesan or Pecorino Romano cheese, divided
- 1 tablespoon extra-virgin olive oil
- 3/4 to 1 pound butternut squash (about 1 small or half of a medium butternut), peeled and chopped into ⅓-inch cubes
- 3/4 cup chopped yellow onion
- Freshly ground black pepper
- 1 to 2 tablespoons extra-virgin olive oil
- 16 fresh sage leaves (roughly 1/4 cup), chopped
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 742mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 390mg
- Calcium
- 268mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 742MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.