Spanish Omelet with Butternut Squash and Sage Recipe
I present to you a hearty breakfast or brunch omelet with the flavors of fall: roasted butternut squash with sage, sautéed onion, tomatoes and spinach swirled into a bed of
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.quericavida.com.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Whisk
- Spatula
- Salt shaker
- Pepper mill
- Measuring spoon
Ingredients
- 1 small butternut squash, peeled, seeded and diced
- 6 tablespoons extra virgin olive oil
- 6 sage leaves
- 2 teaspoons salt
- 2 teaspoons ground pepper
- 1/2 small onion, diced
- 1/2 cup tomatoes, diced
- 1/2 cup fresh spinach
- 1 cup roasted butternut squash
- 6 large eggs, whisked
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