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Butternut Squash Frittata with Fried Sage

Cookie and Kate
  • 45 minutes
  • Serves 6 to 8

INGREDIENTS

3/4 lb

Butternut squash

2 cloves

Garlic

16

Sage leaves (roughly 1/4 cup), fresh

3/4 cup

Yellow onion

8

Eggs

1

Black pepper, Freshly ground

3/4 tsp

Sea salt

2 tbsp

Olive oil, extra-virgin

1/2 cup

Milk

3/4 cup

Parmesan or pecorino romano cheese