Pan-Roasted Butternut Squash and Taleggio Frittata
- Level: Easy
- Yield: 6-8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 274
- Total Fat
- 21
- Saturated Fat
- 10
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 312
- Sodium
- 372
- Total: 45 min
- Active: 40 min
Ingredients
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
Directions
- Heat the broiler.
- Whisk the cream, eggs and some salt and pepper in a large bowl.
- 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.
- 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.