Butternut Squash, Kale and Sausage Frittata

Ingredients

  • ½ small butternut squash, seeded, peeled and cut crosswise
  • 4 Tbs. (2 fl. oz./60 ml) plus 1 tsp. olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 12 eggs
  • 2 tsp. chopped fresh sage, plus more for garnish
  • 2 Tbs. chopped fresh flat-leaf parsley, plus more for garnish
  • 1 cup (4 oz./125 g) finely grated pecorino romano cheese
  • + 4 more ingredients
    • ½ lb. (250 g) bulk sweet Italian sausage
    • 1 small yellow onion, diced
    • ½ bunch Tuscan kale, stemmed and cut into 1-inch (2.5-cm)
    • ½ cup (4 oz./125 g) ricotta cheese

View full recipe at SpringPad

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