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Loaded with butternut squash, prosciutto, goat cheese, fresh sage and pepitas, this butternut squash frittata is the perfect fall breakfast.
I know pumpkin is all the rage these days, but I'm all about butternut squash. From butternut squash gnocchi to butternut squash pizza to butternut squash bread and many more recipes. Butternut squash is just so versatile and that's where this delicious frittata comes into play.
It's funny to me that I'm posting a frittata recipe. Growing up I hated eggs and never ate them. It all changed in college. I honestly can't explain why, but most weekends Lauren and I have eggs of some kind.
And with fall around the corner, I thought what better than to make a frittata with butternut squash. Oh and prosciutto makes everything better, so of course I had to add that as well!
A frittata is basically an Italian version of an omelette or crustless quiche. What's great about it is you start cooking the eggs in the skillet and then throw it in the oven to finish it. By cooking the frittata in the skillet first, it gives nice browning which almost turns into a crust. So in a way, it's a healthier version of a traditional quiche, since there is no actually crust.
Now don't get me wrong, I love a good old-fashioned quiche. But if you're looking for a fall-inspired breakfast that's healthy, this butternut squash frittata is for you.
Jump to:
Recipe Ingredients
- Butternut squash - the star of the show.
- Sweet onion, garlic, sage - adds flavor to the frittata.
- Olive oil - helps cook the produce.
- Salt and black pepper - enhances the flavor.
- Eggs - can't have a frittata without eggs.
- Milk - important in creating the lighter texture you expect.
- Nutmeg - a little goes a long way.
- Goat cheese - adds tang and creaminess.
- Prosciutto - adds saltiness.
- Pepitas - adds crunch.
Step-by-Step Instructions
- Preheat oven to 375°F. Take butternut squash and cut off the top and bottom. Slice in half and scoop out the insides, reserving seeds for roasting if you want. Dice into ½" cubes. Toss with 1 tbsp olive oil and season with salt and pepper. Roast until tender, 25 minutes, flipping halfway through.
- In a 6" cast iron skillet, heat butter over medium heat. Add onion and cook for about 5 minutes or until translucent. Add garlic and cook for another minute. Toss in roasted butternut squash.
- While cooking onion, whisk together eggs with milk, salt and nutmeg.
- Add in goat cheese, prosciutto and sage.
- Add egg mixture to skillet and cook until bottom begins to set, about 5 minutes.
- Transfer skillet to oven and cook for another 8-10 minutes if using an 8" skillet or 20-25 minutes if using a 6" inch skillet, or until top is set. Remove from oven and top with some pepitas and sage.
FAQs
Part of the reason I like making Italian frittatas is I believe they are much easier to make than omelets. You just throw everything in the skillet and cook on the stove top for about 5 minutes before finishing in the oven. You don’t have to worry about folding anything and to me it tastes better anyway.
A frittata is a quiche without the crust. That’s really the only difference. With a quiche, you place the crust in a skillet or pie serving dish and then bake with egg mixture, whereas the frittata’s “crust” is formed by the eggs cooking and browning on the outside.
Yes. You can actually serve a frittata with butternut squash cold, bring to room temperature or reheat before serving.
Pro Tips/Recipe Notes
- Use whole full fat dairy which gives the frittata its flavor. You can substitute milk for yogurt or sour cream.
- Don’t mess with the egg to dairy ratio or you won’t get the right consistency.
- Cast iron skillets are the only way to go for a frittata. Don’t consider anything else.
- You know the frittata is done when the center is no longer jiggly and the edges are golden brown.
Other Breakfast Recipes
- Kale, Pesto and Roasted Red Pepper Frittata
- Bacon Potato Quiche
- Hash Brown Egg Muffins
- Mini Ham and Cheese Quiche
- Bacon Cheddar Waffles
If you’ve tried this butternut squash frittata or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Butternut Squash Frittata
Ingredients
- 1 small butternut squash (about 1 cup)
- 1 tbsp olive oil
- salt and pepper
- 1 tbsp unsalted butter
- ¼ cup sweet onion, diced
- 2 cloves garlic, minced
- 4 eggs
- ½ cup milk
- ½ tsp salt
- pinch of nutmeg
- 2 oz goat cheese
- 2 oz prosciutto, julienned
- 1 tbsp fresh sage, chopped
- 2 tbsp pepitas
Instructions
- Preheat oven to 375°F. Take butternut squash and cut off the top and bottom. Slice in half and scoop out the insides, reserving seeds for roasting if you want. Dice into ½" cubes. Toss with 1 tbsp olive oil and season with salt and pepper. Roast until tender, 25 minutes, flipping halfway through.
- In a 6" cast iron skillet, heat butter over medium heat. Add onion and cook for about 5 minutes or until translucent. Add garlic and cook for another minute. Toss in roasted butternut squash.
- While cooking onion, whisk together eggs with milk, salt and nutmeg. Add in goat cheese, prosciutto and sage. Add egg mixture to skillet and cook until bottom begins to set, about 5 minutes.
- Transfer skillet to oven and cook for another 8-10 minutes if using an 8" skillet or 20-25 minutes if using a 6" inch skillet, or until top is set. Remove from oven and top with some pepitas and sage.
Notes
- Use whole full fat dairy which gives the frittata its flavor. You can substitute milk for yogurt or sour cream.
- Don’t mess with the egg to dairy ratio or you won’t get the right consistency.
- Cast iron skillets are the only way to go for a frittata. Don’t consider anything else.
- You know the frittata is done when the center is no longer jiggly and the edges are golden brown.
Love this idea for brunch!
What a lovely idea. Sounds divine!
Would love to try this, never thought of a frittata with butternut squash. Definitely making this, as I have butternut squash.