DATE: CATEGORY:Gluten-Free

Butternut Squash Frittata with Fried Sage

This gluten-free, dairy-free frittata is not only loaded with protein but is also rich in vitamins A and C! The fried sage is the perfect crispy addition, pairing well with the creamy coconut. Enjoy this delicious, vegetarian dish while cozying up this fall.

Butternut Squash Frittata with Fried Sage

Butternut Squash Frittata with Fried Sage
 
Author:
Serves: 8
Ingredients
  • 8 eggs
  • ½ cup coconut milk
  • 2 cloves garlic, minced
  • ¾ tsp sea salt, divided
  • freshly ground black pepper, to taste
  • 1 Tbs nutritional yeast
  • 2 Tbs coconut oil
  • 16 sage leaves, chopped
  • ¾ cup yellow onion, chopped
  • ¾ pound butternut squash, peeled and chopped into ½“ cubes
Instructions
  1. Preheat oven to 425°F. In a large bowl, whisk together eggs, coconut milk, garlic, ¼ teaspoon sea salt, and several twists of freshly ground black pepper. Then whisk in 1 Tbs nutritional yeast.
  2. Line a plate with paper towels. To fry the sage, heat coconut oil in a 10-inch, well-seasoned cast iron skillet or an oven-safe sauté pan over medium to low heat. Once the oil is shimmering, add sage and toss to coat, keeping an eye on the oil and flame to be sure not to burn the sage or the coconut oil. Let sage get crispy, but not brown, before transferring it to the plate. Sprinkle fried sage lightly with sea salt and set it aside.
  3. Using the same pan and coconut sage oil, add the chopped onion and stir to coat. Cook for a few minutes on medium heat, until the onions begin to turn translucent. Add squash and ½ teaspoon sea salt and stir. Cover pan and reduce heat slightly to avoid burning the contents. Cook until squash is tender and cooked through, stirring occasionally, for about 8 minutes.
  4. Uncover pan, raise heat back to medium and cook until excess moisture has evaporated and squash starts to turn golden on the edges, about 5 to 10 minutes (add another teaspoon of coconut oil if the squash starts sticking to the pan).
  5. Turn heat to low. Arrange squash in an even layer in the bottom of skillet. Whisk egg mixture one last time and pour it into the pan. Put pan in the oven and bake until you can shake the pan and see that the middle is just barely set, about 14 to 17 minutes.
  6. Once the frittata is done, sprinkle fried sage on top and let the frittata rest a few minutes before slicing it into 6 large or 8 smaller wedges. Serve and enjoy!

 

 

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