Butternut Squash Kale and Sausage Frittata
Ingredients
- 1/2 small butternut squash, seeded, peeled and cut crosswise into 1/4-inch (6-mm) half-moons
- 4 Tbs. (2 fl. oz./60 ml) plus 1 tsp. olive oil
- Kosher salt and freshly ground pepper, to taste
- 12 eggs
- 2 tsp. chopped fresh sage, plus more for garnish
- 2 Tbs. chopped fresh flat-leaf parsley, plus more for garnish
- 1 cup (4 oz./125 g) finely grated pecorino romano cheese
- 1/2 lb. (250 g) bulk sweet Italian sausage
- 1 small yellow onion, diced
- 1/2 bunch Tuscan kale, stemmed and cut into 1-inch (2.5-cm) strips
- 1/2 cup (4 oz./125 g) ricotta cheese
Instructions
Butternut Squash, Kale and Sausage Frittata serves 8 original recipe by Williams-Sonoma.
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