Butternut Squash and Gruyere Frittata
Butternut Squash and Gruyere Frittata requires approximately 45 minutes from start to finish. For $1.42 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 242 calories, 15g of protein, and 15g of fat each. 147 people have made this recipe and would make it again. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up red onion, olive oil, fresh sage, and a few other things to make it today. It works well as an affordable main course. It is brought to you by Cookie Monster Cooking. With a spoonacular score of 65%, this dish is pretty good. Try Squash, sage & Gruyère frittata, Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways, and Butternut Squash and Mushroom Tart with Gruyère for similar recipes.
Servings: 6
Ingredients:
½ teaspoon freshly ground black pepper, divided
3 ½ cups butternut squash chunks, about ½ inch in size
1 teaspoon coarse salt, divided
8 large eggs
1 tablespoon chopped fresh sage
2 green onions, thinly sliced
1 cup freshly grated gruyere cheese
1 tablespoon olive oil
1 red onion, sliced
Equipment:
frying pan
oven
bowl
whisk
broiler
Cooking instruction summary:
Preheat the oven to 425 degrees.In a large ovenproof skillet, add the squash, red onion, olive oil, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Toss to combine. Bake for about 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Remove the skillet from the oven. Maintain the oven temperature.In a large bowl, add the eggs, milk, sage, green onions, remaining ½ teaspoon salt and ¼ teaspoon pepper. Whisk until combined. Pour the egg mixture evenly into the skillet. Bake for another 6 to 8 minutes, until the eggs are just set. Remove the skillet from the oven and sprinkle evenly with the grated cheese.Turn on the broiler. Place the skillet under the broiler for about 2 to 3 minutes, until the cheese is melted and golden brown. Let cool for several minutes. Cut into slices to serve.
Step by step:
1. Preheat the oven to 425 degrees.In a large ovenproof skillet, add the squash, red onion, olive oil, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Toss to combine.
2. Bake for about 25 to 30 minutes, stirring occasionally, until the vegetables are tender.
3. Remove the skillet from the oven. Maintain the oven temperature.In a large bowl, add the eggs, milk, sage, green onions, remaining ½ teaspoon salt and ¼ teaspoon pepper.
4. Whisk until combined.
5. Pour the egg mixture evenly into the skillet.
6. Bake for another 6 to 8 minutes, until the eggs are just set.
7. Remove the skillet from the oven and sprinkle evenly with the grated cheese.Turn on the broiler.
8. Place the skillet under the broiler for about 2 to 3 minutes, until the cheese is melted and golden brown.
9. Let cool for several minutes.
10. Cut into slices to serve.
Nutrition Information:
covered percent of daily need
