Photo: Sorin Gheorghita
Butternut Squash Frittata with Fried Sage
11 ingredients
15 min + 30 min
6 to 8 slices
openrecipes
Simple, savory frittata made with butternut squash, onion, Parmesan and fried sage. This delicious gluten-free, meatless recipe is perfect for brunch or dinner. Recipe yields one 10-inch frittata, which is enough for 8 modest or 6 large slices of frittata.
Estimated Nutrition (whole recipe, rough)
625
Calories
33g
Protein
44g
Fat
27g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Butternut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 eggs
- ½ cup milk
- 2 cloves garlic
- ¾ cup freshly grated Parmesan or Pecorino Romano cheese, divided
- 1 tablespoon extra-virgin olive oil
- ¾ pound butternut squash (1 small or half of a medium butternut), peeled and chopped into ⅓-inch cubes
- ¾ cup chopped yellow onion
- ¾ teaspoon sea salt, divided
- Freshly ground black pepper
- 1 to 2 tablespoons extra-virgin olive oil
- 16 fresh sage leaves (roughly ¼ cup), chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes