Squash, Sage & Gruyère Frittata Recipe
Introduction
This squash, sage, and Gruyère frittata is a delightful blend of creamy cheese and autumnal flavors. It’s an easy, satisfying dish perfect for any meal of the day, combining tender squash and fragrant sage with rich melted Gruyère.
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
- Step 1: Heat the grill to medium. Warm the olive oil in a medium non-stick frying pan over medium-high heat, then add the chopped onion, cubed squash, and sage leaves. Fry until the vegetables are soft and golden, about 10 minutes.
- Step 2: In a bowl, whisk together the eggs and grated Gruyère. Season with salt and pepper, then pour this mixture over the cooked squash and onion in the pan. Reduce heat to low and cook for 5 minutes, gently stirring a little as the mixture starts to set.
- Step 3: Once the frittata is mostly set but still slightly wobbly on top, transfer the pan under the grill to finish cooking and brown the surface. Allow it to rest for a few minutes before either turning out onto a plate or slicing into wedges to serve.
Tips & Variations
- For a deeper flavor, try roasting the squash beforehand instead of frying it.
- Swap Gruyère for cheddar or Parmesan if preferred.
- Fresh sage is best, but dried sage can be used in a pinch—use about one-third the amount.
- Serve warm or at room temperature with a simple green salad for a light meal.
Storage
Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through. The texture is best enjoyed fresh but still tastes great cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of squash in this recipe?
Yes, you can substitute butternut, acorn, or kabocha squash. Just make sure to peel and cut them into small cubes for even cooking.
What if I don’t have a grill to finish the frittata?
You can cover the pan with a lid and cook on very low heat until the top is set, or transfer the pan to a preheated oven at 180°C (350°F) for about 5–7 minutes to finish cooking.
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Squash, Sage & Gruyère Frittata Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A deliciously comforting Squash, Sage & Gruyère Frittata that features tender cubes of squash and aromatic sage leaves cooked with onions, eggs, and nutty Gruyère cheese. This easy stovetop-to-grill recipe makes for a perfect brunch or light dinner option packed with warm flavors and creamy texture.
Ingredients
Frittata Ingredients
- 1 tbsp olive oil
- 1 small red onion, finely chopped
- 600g squash, peeled and cut into small cubes
- Handful of sage leaves, roughly chopped
- 6 eggs, lightly beaten
- 100g Gruyère, grated
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare vegetables: Heat the olive oil in a medium non-stick frying pan over medium-high heat. Add the finely chopped red onion, squash cubes, and roughly chopped sage leaves. Fry the mixture, stirring occasionally, until the vegetables are soft and golden in color, approximately 10 minutes.
- Mix eggs and cheese: While the vegetables cook, in a separate bowl, whisk together the lightly beaten eggs and grated Gruyère cheese. Season the mixture with salt and freshly ground black pepper to taste.
- Combine and cook: 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 about 5 minutes without stirring, occasionally moving the mixture gently to encourage even setting while the frittata begins to set but remains slightly wobbly on top.
- Finish under grill: Preheat the grill to medium. Place the frying pan under the grill to finish cooking the top of the frittata, setting the eggs fully and lightly browning the surface. This should take a few minutes—watch carefully to avoid burning.
- Rest and serve: Remove the pan from the grill and allow the frittata to rest for a few minutes. Once slightly cooled, carefully turn it out onto a plate or slice it into wedges and serve straight from the pan.
Notes
- Use a non-stick frying pan that is oven or grill-safe for ease when finishing under the grill.
- Gruyère can be substituted with other melting cheeses like Emmental or Fontina if preferred.
- Ensure the squash is cut into small, even cubes for uniform cooking.
- Serve warm with a simple green salad or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: European
Keywords: frittata, squash recipe, sage, Gruyère, brunch dish, vegetarian, easy frittata, stovetop frittata, savory egg dish
