Roasted Squash & Sage Frittata

Frittata, from the Italian for fried, is the open-faced cousin of the omelette finished under heat. This one pairs golden roasted butternut squash with crisp sage leaves for a savory autumn brunch.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 312 cal
• 20g protein
• 18g carbs
• 19g fat
• 3g fiber

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Ingredients

• 3 cups cubed butternut squash
• 12 leaves fresh sage leaves
• 3 tbsp extra-virgin olive oil
• 8 large eggs
• 1/4 cup whole milk
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella
• 2 minced garlic cloves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 cups baby spinach

Instructions

1. 1Preheat the oven to 425°F and line a rimmed baking sheet with parchment. Toss the cubed squash with a drizzle of olive oil, half the salt, and a few grinds of pepper until evenly coated.
2. 2Spread the squash in a single layer and roast for 18 to 22 minutes, flipping once, until the edges are deeply golden and the centers are tender when pierced with a fork.
3. 3While the squash roasts, heat the remaining olive oil in a 10-inch oven-safe skillet over medium heat. Add the sage leaves and cook 45 to 60 seconds until they crisp and turn fragrant; transfer most of the leaves to a paper towel, leaving the infused oil in the pan.
4. 4Lower the heat slightly, add the minced garlic, and stir for 30 seconds until aromatic but not browned. Add the spinach and wilt it just until collapsed, about 1 minute.
5. 5In a large bowl whisk the eggs, milk, remaining salt, black pepper, and red pepper flakes until the mixture is uniform and slightly frothy. Fold in the Parmesan and mozzarella.
6. 6Scatter the roasted squash over the spinach in the skillet. Pour the egg mixture evenly over the top and gently shake the pan so the eggs settle into every gap.
7. 7Cook undisturbed on the stovetop over medium-low for 3 to 4 minutes until the edges begin to set and look matte. Crumble the reserved crispy sage over the surface.
8. 8Transfer the skillet to the oven and bake at 375°F for 12 to 15 minutes until the center is just set, puffed, and lightly golden. A knife inserted in the middle should come out clean.
9. 9Rest the frittata in the pan for 5 minutes so it firms up. Run a spatula the edge, slice into wedges, and serve warm with any remaining sage leaves on top.