Being a private, reserved person with a prominent position is really weird. I sometimes find it quite difficult to write another piece and re-expose myself to criticism. Even though 99.9% of you are so nice and supportive, I’ve retreated from blogging about personal matters on this once-tiny corner of the internet over time. (I’m grateful.)
In brand-new relationships, I notice myself doing the same thing—holding back, not fully being myself, etc. I’m terrified of being vulnerable, so I like to stay above the surface. That’s the only thing I can say to describe how this week went.
But not this frittata. It is worthy of note. You ought to succeed. It is stuffed with delicious butternut squash, salty Parmesan cheese, sautéed onion, and crispy fried sage. It’s a fantastic alternative for a gluten-free holiday breakfast.
Also read: Cranberry Orange Granola
- The butternut frittata
- 8 eggs
- 1/2 cup milk
- Garlic cloves, two34 cup freshly grated Pecorino Romano or Parmesan cheese, divided
- Extra virgin olive oil, 1 tablespoon
- 1 small or half of a medium butternut squash weighing 34 pounds, peeled, and cut into cubes measuring 13 inches
- 1/4 cup finely minced yellow onion
- divided 1/4 teaspoon sea salt
- black pepper freshly ground
- Sautéed sage
- A tablespoon or two of extra virgin olive oil
- 16 fresh sage leaves, cut (about 1/4 cup),
- Set the oven’s temperature to 425 degrees. Mix the eggs, milk, garlic, 1/4 teaspoon salt, and several grinds of freshly ground black pepper in a big bowl. The remainder of the cheese is then whisked in.
- Warm up 1 tablespoon of olive oil in a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan. Stir in the chopped onion after adding it. Cook the onions for a few minutes, or until they are beginning to become translucent. Stir in the squash and 1/2 teaspoon salt. To prevent burning the food within, cover the pan and gently lower the heat. Stirring occasionally, cook the butternut for about 8 minutes, until it is soft and cooked all the way through.
- Return the heat to medium, remove the lid from the pan, and cook for 5 to 10 minutes, or until the edges of the butternut squash are beginning to turn golden (add another little splash of olive oil if the squash starts sticking to the pan).
- Lower the temperature. Put the butternut in the bottom of the skillet in an equal layer. Pour the egg mixture into the pan after one final whisking. Add the rest of the cheese to the frittata. Bake the dish for 14 to 17 minutes, or until you can shake it and see that the middle is only just set (use oven mitts!).
- Fry the sage while the frittata bakes: In a 12-inch or larger skillet, heat the oil over medium heat. Add the sage and stir to coat after the oil is shimmering. Before transferring the sage to a dish with a paper towel covering, let it to get crispy (but not browned). Lightly season the fried sage with sea salt and place it aside.
This recipe was developed from my Caramelized Sweet Potato, Red Pepper, and Fettata Frittata and was inspired by Tasty n Alder in Portland.