Butternut Squash and Gruyere Frittata
And we’re back to normal around here. We were extremely lucky with the hurricane here in northern Virginia – our power stayed on throughout the storm and there was only some very minor damage in our neighborhood. For that we are extremely thankful. I wish I could say the same about back home in New Jersey. All of my family is safe and the damage to their property is minor compared to others, so I realize it could be a lot worse.
I grew up at the Jersey shore and my heart is breaking watching the news. So much of the area near my parents is completely flooded and destroyed. The places we went when we were kids or where we worked during the summers in high school are just gone. And seeing the photos of the destruction from those I went to school with and are still living in the area is so incredibly sad. Our thoughts and prayers are definitely with everyone there. Stay strong Jersey.
On a much lighter note, I’m excited to share with you this frittata. With everything that was going on this weekend, I wanted something quick and easy. Another plus, this meal only requires one skillet. Less dishes to clean makes me very happy.
This frittata is packed with fresh veggies, herbs and topped with melted cheese. It hits the mark as a savory breakfast or brunch option, or even a quick weeknight meal. We enjoyed it along with a side salad for dinner. Plus with all of the Halloween goodies over the past few days, I think we could use something a little bit more on the healthy side after all those sweets!
- 3 ½ cups butternut squash chunks, about ½ inch in size
- 1 red onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon coarse salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 8 large eggs
- ⅓ cup milk
- 1 tablespoon chopped fresh sage
- 2 green onions, thinly sliced
- 1 cup freshly grated gruyere cheese
- Preheat the oven to 425 degrees.
- In a large ovenproof skillet, add the squash, red onion, olive oil, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Toss to combine. Bake for about 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Remove the skillet from the oven. Maintain the oven temperature.
- In a large bowl, add the eggs, milk, sage, green onions, remaining ½ teaspoon salt and ¼ teaspoon pepper. Whisk until combined. Pour the egg mixture evenly into the skillet. Bake for another 6 to 8 minutes, until the eggs are just set. Remove the skillet from the oven and sprinkle evenly with the grated cheese.
- Turn on the broiler. Place the skillet under the broiler for about 2 to 3 minutes, until the cheese is melted and golden brown. Let cool for several minutes. Cut into slices to serve.
Slightly adapted from Whole Foods.