Roasted Squash & Sage Frittata

In Italian kitchens, a frittata is the unfussy cousin of the omelette, finished under heat so the top sets golden. This version folds caramelized roasted squash and fragrant sage into eggs and Parmesan for a cozy brunch centerpiece.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 268 cal
• 16g protein
• 12g carbs
• 18g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 3 cups butternut or delicata squash, peeled and cubed
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh sage leaves, chopped
• 10 large eggs
• 1/3 cup whole milk
• 3/4 cup grated Parmesan cheese
• 1 large shallot, thinly sliced
• 1 garlic clove, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• to taste flaky sea salt for finishing
• 1 tsp fresh lemon zest
• 2 cups baby arugula for serving

Instructions

1. 1Preheat the oven to 425°F. Toss the cubed squash on a sheet pan with a tablespoon of olive oil, half the chopped sage, salt, and pepper until evenly coated.
2. 2Roast the squash for 18–22 minutes, flipping once, until the edges are caramelized and the cubes are tender when pierced with a fork.
3. 3While the squash roasts, whisk the eggs, milk, most of the Parmesan, remaining sage, lemon zest, salt, and pepper in a large bowl until frothy and uniform.
4. 4Heat the remaining olive oil in a 10- or 12-inch oven-safe skillet over medium heat. Add the sliced shallot and cook 3–4 minutes until softened and lightly golden.
5. 5Stir in the minced garlic and cook just 30 seconds until fragrant, then scatter the roasted squash evenly across the skillet.
6. 6Pour the egg mixture over the vegetables and gently shake the pan so the eggs settle into all the gaps. Sprinkle the remaining Parmesan on top.
7. 7Cook on the stovetop without stirring for 3–4 minutes until the edges just begin to set and look slightly puffed.
8. 8Transfer the skillet to the oven and bake at 375°F for 12–15 minutes until the center is just set, puffed, and lightly golden on top.
9. 9Remove from the oven, rest 5 minutes, then finish with flaky sea salt and peppery arugula.
10. 10Slice into wedges and serve warm straight from the skillet for an easy weekend brunch plate.