Recipe courtesy of Food Network Kitchen

Pan-Roasted Butternut Squash and Taleggio Frittata

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  • Level: Easy
  • Total: 45 min
  • Active: 40 min
  • Yield: 6-8
Tender butternut squash cubes and mild Taleggio cheese are the main ingredients in this Italian-style omelet that?s finished under the broiler.



  1. Heat the broiler.
  2. Whisk the cream, eggs and some salt and pepper in a large bowl.
  3. Heat the butter and oil in a 10-inch nonstick ovenproof saute pan over high heat. Add the onions, squash and sage and saute until lightly browned and tender, about 8 minutes. Reduce the heat to medium and wait 2 minutes to allow the pan to come down to temperature. Pour the egg mixture over the squash and onions and cook until the eggs start to set, about 2 minutes. Sprinkle with the cheese and continue to cook until the frittata is almost set but the top is still runny, about 4 minutes.
  4. Place the frittata under the broiler and broil until the top is golden brown, about 3 minutes. Let stand for 5 minutes. Using a rubber spatula, loosen the frittata from the pan and invert it onto a plate. Cut into wedges and serve.