Pan-Roasted Butternut Squash and Taleggio Frittata

Tender butternut squash cubes and mild Taleggio cheese are the main ingredients in this Italian-style omelet that?s finished under the broiler.
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  • Level: Easy
  • Total: 45 min
  • Active: 40 min
  • Yield: 6-8
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1/4 cup heavy cream

12 large eggs

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 small yellow onion, cut into 1/2-inch dice (about 1 cup)

1 small butternut squash (about 2 pounds), cut into 1/2-inch dice (about 3 cups)

2 teaspoons chopped sage

6 ounces Taleggio cheese, cut into 1/2-inch pieces


  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.