A non-profit organization dedicated to education with regard to the culture and use of herbs
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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.





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