One of my very favorite go-to recipes when I can’t figure out what to make for dinner (or when I have bits and pieces of leftovers that I want to use up) is the always reliable frittata.
What is a frittata?
Your basic frittata is a mixture of beaten eggs and milk that is poured into a skillet or a pie plate and cooked until the eggs are just set. It’s kind of like a scrambled egg pie, or a quiche without the crust.
And what makes frittatas wonderful (and all kinds of flexible!) is whatever you decide to mix in with those eggs. For me, cheese and some kind of pre-cooked veggie is a must, but you can also add everything from pasta to toasted bread to cooked chicken or seafood to turn your frittata into a fledged meal.
In the case of this recipe, I wanted to max out some glorious fall flavor, so I went with butternut squash as the star of the show, backed up by some feta and parmesan cheese and some chopped up sage (one of the fresh herbs that is still hanging in there!).
What is butternut squash?
Butternut is a winter squash that has a firm skin (like a pumpkin) and a firm, sweet interior (also like a pumpkin) but with its own delicious flavor.
You can find them all over local farm markets and in your friendly neighborhood supermarket – and while it costs a bit extra, supermarkets also frequently offer butternut squash already peeled and cut up for you.
How to make a butternut sage frittata!
Preheat your oven to 400 and line a rimmed baking pan with parchment paper.
Toss some peeled and cubed butternut squash with a tablespoon of olive oil, spread it on the baking pan and sprinkle with salt and pepper. Bake it up for 25 minutes until the squash is nice and tender.
While the squash is roasting, put a couple of eggs, a cup of whole milk and ½ cup of Parmesan in a bowl with a pinch of salt and pepper and whisk it up. Stir in some chopped fresh sage leaves and the cooked butternut.
Spray a 9 inch pie plate with cooking spray and pour in the squash mixture. Sprinkle a cup of crumbled feta cheese on top and pop it in the oven for 30 minutes or until just set.
More tips for making this butternut sage frittata!
I know, they can look intimidating and I will say that I do go for the already peeled and cut butternuts when I can find them, but if you find yourself with a whole butternut, this peel and chop guide from Simply Recipes will walk you through how to handle that baby!
I wish I could say yes…but nope. You CAN upgrade to cream, but you need whole milk (or cream) or else your frittata could turn watery when it is cooking. And nobody wants that.
You can! Room temperature frittatas are perfectly wonderful, especially if you are making it on a warm day. I do suggest eating it on the same day you make it for maximum delicousness.
Let it cool for 5 minutes or so, garnish with a little more Parmesan and some fresh ground pepper, cut into wedges and serve!
Frittatas. They are what’s for dinner when you don’t know what’s for dinner! :)
OTHER FRITTATA RECIPES WE LOVE!
Butternut Sage Frittata
This easy recipe for a cheesy oven baked butternut sage frittata has so many rich fall flavors in one easy dish!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Brunch
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 10 ounces butternut squash, peeled and cut into 3/4-inch cubes
- 2 tablespoons olive oil
- Sea salt and fresh ground black pepper
- 6 eggs
- 1 cup whole milk
- ½ cup finely grated Parmesan, plus more for garnish
- ¼ cup sage leaves, chopped
- 1 cup crumbled feta cheese
Instructions
- Preheat oven to 400 and line a rimmed baking pan with parchment paper.
- Toss the squash with 1 tablespoon of the olive oil, spread it on the baking pan and sprinkle with salt and pepper. Bake for 25 minutes.
- While the squash is roasting, put the eggs, milk and ½ cup Parmesan in a bowl with a pinch of salt and pepper and whisk it up. Stir in the sage leaves and the cooked butternut.
- Spray a 9 inch pie plate with cooking spray and pour in the squash mixture. Sprinkle the feta cheese on top and pop it in the oven for 30 minutes or until just set.
- Let it cool for 5 minutes or so, garnish with a little more Parmesan and some fresh ground pepper, cut into wedges and serve!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Amy from Phoenix says
Hi Kate,
Hubby is not a fan of sage. Can you suggest an alternative? Would cilantro work?
As always, love your posts and recipes! One of these days when I visit kids in the Cary/Fuquay area we will have to meet for coffee…and bacon!
Hi Amy! Pretty much any herb will work with this recipe, so go ahead and bring on the cilantro! Fresh oregano and/or thyme would also be great. And yes!! That would be fun! :)
Karen Nelson says
Hello Kate!
I am a fan of cooking frittatas on the stove top, as to not overcook. Your recipe sounds delish…will give it a go!
Xo
Hi my friend! I will sometimes start them on the stove and finish them in the oven…so manny ways to frittata things! Happy Tuesday and xoxo!