A non-profit organization dedicated to education with regard to the culture and use of herbs
line decor
 Home   >   Recipe of the Month   
line decor

 
 

 
 

Recipes

March 2016

Butternut Squash and Sage Frittata

3 T olive oil, divided
1 lb. or 1 cups butternut squash, peeled, seeded and cut into matchsticks
Salt and fresh ground pepper to taste
small onion, cut into matchsticks
1 T butter
1 T fresh sage, chopped plus whole leaves for top and garnish
5 large eggs
1 T. cream or half-and-half
cup finely grated Romano cheese
cup sour cream

Heat 8-inch skillet over medium heat and add T. olive oil. Add cup squash. Season and cook till tender and beginning to brown. Remove to paper towel lined plate. Repeat with 2 more batches of cup squash each cooking in T. oil each time.

Heat T. oil in same pan and cook onion till tender, add to squash on plate. Melt 1 T. butter and add chopped sage and cook till butter is brown. Pour into small bowl to cool.

Wipe out pan with paper towel and add T. oil and set aside.

Meanwhile beat eggs and cream. Then stir in cheese, onions, squash and sage butter. Lay several whole clean sage leaves in bottom of skillet. Pour egg mixture into prepared skillet. Cook over medium low heat. Use rubber spatula to lift edge and allow uncooked eggs to flow underneath. Cook about 3-4 minutes checking bottom from time to time to check if cooked and browned. Turn off burner and remove skillet.

Cover with inverted dinner plate. Quickly and carefully invert frittata onto plate. Slide it back into skillet uncooked side down and cover. Finish cooking (about 2-3 minutes) but check often to monitor for doneness. Remove from heat and slide out onto clean dinner plate.

Garnish with dollop of sour cream and fresh sage. Serve warm or cooled to room temperature. Serves 6-8.


 

 

 

 

February 2016
Leek and Potato Gratin

January 2016
Winter Teas

December 2015
Honey Thyme Vegetables

November 2015
Orange Chocolate Chip Shortbread

October 2015
Pork with Apples and Sage

September 2015
Summer Succatash

August 2015
Rose Geranium Sorbet

July 2015
Chocolate Mint Sorbet

June 2015
Summer Fruit Crostata

May 2015
Honey, Ginger, Lime Dressing for Fruit Salads

April 2015
Citrus Slices with Herbal Syrup

March 2015
Spanish-Style Split Pea Soup