Butternut Squash Parmesan Frittata
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course, Breakfast
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Cuisine
American
Butternut Squash Parmesan Frittata
Description
The Butternut Squash Parmesan Frittata starts by sautéing butternut squash cubes in butter until tender, with diced red onion and minced garlic cooked until fragrant and softened. A mix of eggs, heavy cream, fresh sage, parsley, and grated Parmesan is whisked together with seasoning and poured over the sautéed vegetables in an oven-safe skillet.
Baked at 400°F, the frittata sets with a golden top and a creamy interior from the cream and cheese. Finishing with a dressed arugula salad and shaved Parmesan adds a fresh, peppery contrast to the rich, soft egg base.
This frittata serves well as a brunch or light dinner, offering balanced flavors from the sweetness of the squash, the herbal notes from the fresh greens, and the savory depth of Parmesan cheese.
Ingredients
- 3 tablespoons butter
- 2 cups butternut squash I like to use ½ to 1-inch cubes, cubed
- salt kosher salt
- black pepper kosher salt
- 1/2 red onion diced
- 2 garlic minced, cloves
- 6 egg large
- 3 tablespoons heavy cream or half and half
- 1/4 cup sage chopped fresh
- 1/4 cup parsley chopped fresh
- ⅔ cup Parmesan Cheese freshly grated
- 3 to 4 cups arugula
- 1 teaspoon olive oil
- ¼ cup Parmesan Cheese shaved
Instructions
- Preheat the oven to 400 degrees F.
- Heat a 10-inch oven-safe skillet over medium heat and 2 tablespoons of the butter. Stir in the butternut squash with a big pinch of salt and pepper. Cook for 5 to 6 minutes. Add the other tablespoon of butter. Stir in the diced onion and garlic and cook for 5 minutes more, stirring often. The squash should be tender at his point - if not, cook for a few more minutes until fork tender. Turn off the heat.
- In a large bowl, stir together the eggs, cream, herbs and parmesan cheese. Stir in a pinch of salt and pepper. Whisk until combined.
- Pour the mixture into the skillet with the squash. Stick the skillet in the oven and bake the frittata for 10 to 15 minutes, or until it’s set in the center. You want the eggs set - if they aren’t, bake it for another 2 minutes and check again.
- In a bowl, toss the arugula with the olive oil and a pinch of salt and pepper.
- Remove it from the oven and top with the arugula and shaved parmesan. Slice it into squares or wedges - whatever you prefer. This tastes great hot or cold! The leftovers from the fridge are great too.
User Reviews
Overall Rating
5
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