Squash Sage GruyÈre Frittata Recipes

BACON, GRUYERE, AND BUTTERNUT SQUASH FRITTATA

Steps:

• Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, cook bacon until beginning to soften, 2 minutes. Add butternut squash, onion, and rosemary and cook until softened, stirring frequently, 8 minutes.
• Whisk eggs, milk, and 1 cup cheese in a large bowl and season with salt and pepper. Pour egg mixture over butternut squash mixture, and cook over medium heat until edges of eggs begin to set, 5 minutes.
• Sprinkle remaining ½ cup cheese on frittata and transfer to oven until golden brown, about 15 minutes.

SQUASH, SAGE & GRUYèRE FRITTATA

Steps:

• Heat the grill to medium. Heat the oil in a medium non-stick frying pan, then add the onion, squash and sage. Fry over a medium high heat until soft and golden. This should take around 10 mins.
• In a bowl, mix together the eggs and the cheese. Season, then pour over the cooked squash and onion mix. Leave for 5 mins on a low heat, moving the mix around a little while it starts to set.
• Once the frittata is set, but still a little wobbly on top, flash it under the grill to set. Allow to rest for a few mins, then turn out onto a plate or cut into wedges straight from the pan.

SQUASH AND GRUYèRE AOP FRITTATA

Steps:

• Preheat the oven to 350°F.
• Peel the squash (not necessary with the Hokkaido squash) cut in half and remove the seeds. Cut the squash into 2-inch slices. Note: see this tip for softening winter squash skin for slicing.
• Wash the green onions, rinse and slice into 1-inch pieces.
• Beat the eggs and the sour cream together and then add the Le Gruyère AOP cheese, salt, pepper and nutmeg.
• Heat 2 tablespoons of the oil in a large saute pan. Add the squash slices and pumpkin seeds and cook for about 10 minutes until soft.
• Add the green onions and let cook for one minute.
• Add the egg and cheese-mixture and cook for about 3 minutes, until it starts to set. Transfer the pan to the oven and bake for about 25 minutes until the frittata is golden brown.
• To serve, let the frittata cool for 10 minutes and then serve directly from the pan or slide on to a serving plate.

SQUASH, SAGE & GRUYÈRE FRITTATA

Steps:

• 1. Heat the grill to medium. Heat the oil in a medium non-stick frying pan, then add the onion, squash and sage. Fry over a mediumhigh heat until soft and golden. This should take around 10 mins. 2. In a bowl, mix together the eggs and the cheese. Season, then pour over the cooked squash and onion mix. Leave for 5 mins on a low heat, moving the mix around a little while it starts to set. 3. Once the frittata is set, but still a little wobbly on top, flash it under the grill to set. Allow to rest for a few mins, then turn out onto a plate or cut into wedges straight from the pan. 323 kcalories, protein 20g, carbohydrate 14g, fat 21 g, saturated fat 8g, fibre 3g, sugar 8g, salt 0.76g