Butternut Frittata with Sage and Gruyère

Butternut Frittata with Sage and Gruyère

Serves 6

This delicious one-pan egg dish is satisfying enough to serve for dinner as well as for breakfast or brunch.

  • 4 cups butternut squash cubes
  • 1/2 red onion, cut into thick slices
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon sea salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 8 eggs
  • 1/3 cup whole milk
  • 2 tablespoons chopped fresh sage (or parsley)
  • 1 cup grated Gruyère cheese
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Preheat oven to 425°F. Place squash and onion in a large, heavy cast-iron skillet or other ovenproof skillet and toss with the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Roast until the vegetables are browned and softened, about 25 minutes, stirring once or twice during cooking. Remove skillet from oven and set aside to cool slightly.

In a large bowl, whisk eggs, milk, sage and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together. Pour into the skillet and return it to the oven. Continue cooking until eggs are just about set, 6 to 7 minutes. Remove from the oven and sprinkle with cheese. Turn on the broiler; place the skillet under the broiler just until the cheese melts and the top of the frittata is browned, about 2 minutes. Cool for a few minutes, cut into wedges and serve.

Nutritional Info: 
Per Serving:240 calories (130 from fat), 15g total fat, 6g saturated fat, 270mg cholesterol, 550mg sodium, 12g carbohydrate (3g dietary fiber, 3g sugar), 15g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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