Butternut Squash and Sage Brown Butter Frittata

Ingredients

• 8 large eggs
• 400 g butternut squash
• 50 g butter
• 12 fresh sage leaves
• 60 g Parmesan cheese
• 0.5 tsp nutmeg
• 1 tbsp olive oil

Method

1. 1

   Preheat the grill to high. Peel and dice the squash into 1.5cm cubes. Toss with olive oil, season, and roast at 200°C for 20 minutes until tender.

2. 2

   Melt the butter in an ovenproof frying pan over medium heat until it turns golden brown and smells nutty. Add the sage leaves and fry for 30 seconds until crisp. Remove the sage and set aside.

3. 3

   Whisk the eggs with the grated Parmesan and nutmeg. Season well.

4. 4

   Add the roasted squash to the brown butter pan, then pour over the egg mixture. Cook on the hob for 5–6 minutes until the base is set.

5. 5

   Grill for 3–4 minutes until golden. Top with the crispy sage leaves and serve immediately.