Loaded with butternut squash, prosciutto, goat cheese, fresh sage and pepitas, this butternut squash frittata is the perfect fall breakfast.
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 incorporate some butternut squash in this butternut squash frittata. 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 frittata is for you.
What Ingredients are in this Butternut Squash Frittata?
- Produce – butternut squash, sweet onion, garlic, sage
- Olive oil
- Salt and black pepper
- Goat cheese
How do I Make a Frittata?
Part of the reason I like making 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.
Other Breakfast Recipes:
Butternut Squash Frittata
- 1 small butternut squash (about 1 cup)
- 1 tbsp olive oil
- salt and pepper
- 1 tbsp unsalted butter
- 1/4 cup sweet onion, diced
- 2 cloves garlic, minced
- 4 eggs
- 1/2 cup milk
- 1/2 tsp salt
- pinch of nutmeg
- 2 oz goat cheese
- 2 oz prosciutto, julienned
- 1 tbsp fresh sage, chopped
- 2 tbsp pepitas
- Preheat oven to 375F. 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 1/2" 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.