MY LAZY WEEKEND
This weekend was one of those lazy weekends you sometimes kind of live for.
There was a whole lot of nothing that happened, except some good ol’ fashioned bonding time with the husband, which we needed more than we realised. Between starting this blog & working on building my personal training clientele & him quitting his job to grow his own business, we’ve been almost MIA in each other’s lives. It felt good to just do nothing but lounge, eat, laugh & watch tv in each others arms for 2 days straight.
BUT AT LEAST I COOKED!
So to go along with this lazy weekend, I made a delicious Butternut Squash & Sage Frittata!
I can’t remember where I originally found this recipe or a version of it, but I enjoy making it & it was so warm & wholesome, perfect when snuggling in chilly weather!
It’s also healthy, which is a bonus, cause it feels indulgent!
Also, it’s fairly large & lasts awhile, so you don’t have to make breakfast for a couple days, good for breakfast prep people!
Side Note: You can substitute the milk for any other kind of milk & you don’t really HAVE to add cheese, I just did because I like the texture, but to make it extra healthy, just leave the cheese out!
Butternut Squash Frittata:
1/2 Cup Milk
1/2 Cup Grated Parmesan
2-3 Garlic Cloves Minced
500g Butternut Squash (Chopped into small cubes)
1 Tbsp Olive Oil
1 Medium Yellow Onion (Chopped)
Salt To Taste
Black Pepper To Taste
15-20 Fresh Sage Leaves
2 Tbsp Olive Oil
1. Preheat oven to 220ºC.
2. In a large bowl, beat eggs, add milk, garlic, ¼ teaspoon salt & pinch of black pepper, whisk together. Once blended, add 1/2 of the parmesan to mixture & put aside rest for later use.
3. In a large cast iron skillet or oven-safe sauté pan, add 1 Tbsp olive oil over medium heat. Add the chopped onion & stir. Cook until onions start to turn translucent. Add the squash & ½ teaspoon salt & stir. Cover pan and turn down to a medium-low heat as to not burn the butternut. Stirring occasionally, cook until the butternut is softened, roughly 10 minutes.
4. Once cooked through, bring temperature back to a medium heat & continue to cook butternut till the edges turn golden about another 10 minutes, if butternut begins to stick to the pan add some olive oil
5. When the butternut looks cooked the way you like turn the heat down to low. Form the butternut into a single layer on the bottom of the pan. Give the egg mixture a stir and slowly pour over the butternut. Sprinkle the other half of the parmesan on top and carefully put the pan into the oven. Bake roughly 12-15 minutes, keeping an eye on the frittata to ensure it doesn’t burn. Take out when egg turns a light golden shade on edges & you can see it is cooked through.
6. While the frittata is baking, fry the sage: Heat olive oil in a skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy, not burnt, before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with sea salt and set it aside.
7. Once the frittata is done, crumble the fried sage on top & let the frittata rest a few minutes before cutting, and there you have it, a beautiful Butternut Squash & Sage Frittata!
Serve & Enjoy!