Squash, Sage & Gruyère Frittata Recipe

Introduction

This squash, sage, and Gruyère frittata is a delicious, comforting dish perfect for any meal of the day. With tender squash, fragrant sage, and nutty Gruyère cheese, it offers a wonderful blend of flavors that’s both satisfying and easy to prepare.

Ingredients

• 1 tbsp olive oil
• 1 small red onion, finely chopped
• 600g squash, peeled and cut into small cubes
• Handful sage leaves, roughly chopped
• 6 eggs, lightly beaten
• 100g Gruyère, grated

Instructions

1. Step 1: Heat the grill to medium. In a medium non-stick frying pan, heat the olive oil over medium-high heat. Add the chopped onion, cubed squash, and roughly chopped sage leaves. Fry, stirring occasionally, until the vegetables are soft and golden, about 10 minutes.
2. Step 2: In a bowl, mix the lightly beaten eggs with the grated Gruyère cheese. Season with salt and pepper to taste. Pour this mixture evenly over the cooked squash and onion in the pan. Cook over low heat for 5 minutes, gently stirring the mixture at first as it begins to set.
3. Step 3: When the frittata is mostly set but still slightly wobbly on top, place the pan under the grill for a few minutes to finish cooking and brown the surface.
4. Step 4: Allow the frittata to rest for a few minutes after grilling. Then either flip it onto a plate or cut it into wedges straight from the pan and serve warm.

Tips & Variations

• For a creamier texture, add a splash of milk or cream to the eggs before mixing in the cheese.
• Swap sage for fresh thyme or rosemary for a different herb flavor.
• Use other hard cheeses like Parmesan or cheddar if you prefer.
• If you don’t have a grill, finish cooking the frittata by covering the pan with a lid and cooking on low until set.

Storage

Store any leftover frittata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or a low oven until warmed through. It’s best enjoyed fresh but still tastes good cold as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash in this recipe?

Yes, butternut squash, delicata, or even pumpkin work well. Just adjust cooking time if the cubes are larger or firmer.

How do I prevent the frittata from sticking to the pan?

Using a good-quality non-stick pan and sufficient olive oil helps. Make sure the pan is properly heated before adding ingredients, and avoid using metal utensils that could damage the coating.

Squash, Sage & Gruyère Frittata Recipe

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★★★★★

4.5 from 142 reviews

• Author: Ethan
• Total Time: 25 mins
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A deliciously creamy squash, sage, and Gruyère frittata that combines tender sautéed squash and aromatic sage with rich, melted cheese, perfect for a hearty breakfast or light dinner.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp olive oil
• 1 small red onion, finely chopped
• 600g squash, peeled and cut into small cubes
• handful sage leaves, roughly chopped
• 6 eggs, lightly beaten
• 100g Gruyère, grated

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Instructions

1. Prepare the vegetables: Heat the olive oil in a medium non-stick frying pan over medium-high heat. Add the finely chopped red onion, cubed squash, and roughly chopped sage leaves. Sauté the mixture, stirring occasionally, for about 10 minutes or until the vegetables are soft and golden.
2. Mix eggs and cheese: In a bowl, combine the lightly beaten eggs with the grated Gruyère cheese. Season with salt and pepper to taste.
3. Cook the frittata base: Pour the egg and cheese mixture over the cooked squash, onion, and sage in the frying pan. Reduce the heat to low and let it cook for approximately 5 minutes, occasionally moving the mixture slightly to help it start setting without scrambling.
4. Finish under the grill: When the frittata is mostly set but still slightly wobbly on top, place the pan under a medium grill to quickly set the top. Grill just until the cheese is melted and the top is firm.
5. Rest and serve: Allow the frittata to rest for a few minutes out of the heat, then either turn it out onto a plate or cut it into wedges and serve directly from the pan.

Notes

• Use a non-stick frying pan that is ovenproof or safe to place under the grill to ease cooking and finishing the frittata.
• Season the egg mixture with salt and pepper before pouring over the vegetables for balanced flavor.
• You can substitute Gruyère with other firm melting cheeses like Emmental if desired.
• Resting the frittata before serving helps it set properly for easier slicing.
• For a vegetarian option, ensure that the cheese used does not contain animal rennet.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Breakfast
• Method: Stovetop
• Cuisine: European

Keywords: frittata, squash, sage, Gruyère, breakfast, vegetarian, easy recipe, Italian-inspired