Recipe: <!-- -->Butternut Frittata with Sage and Gruyère<!-- -->
This delicious one-pan egg dish is satisfying enough to serve for dinner as well as for breakfast or brunch. Add a side salad and you have a complete meal.
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Cooking tools:
- Cast iron skillet
- Oven
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Wedge cutter
Ingredients
- 4 cups butternut squash cubes
- 1/2 red onion, cut into thick slices
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fine sea salt, divided
- 1/2 teaspoon ground black pepper, divided
- 8 eggs
- 1/3 cup whole milk
- 2 tablespoons chopped fresh sage (or parsley)
- 1 cup grated Le Gruyère cheese
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