Name: Butternut Squash Frittata with Fried Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 to 8 slices
Ingredients: 8 eggs; 1/2 cup milk; 2 cloves garlic; 3/4 cup freshly grated Parmesan or Pecorino Romano cheese, divided; 1 tablespoon extra-virgin olive oil; 3/4 pound butternut squash (1 small or half of a medium butternut), peeled and chopped into 1/3-inch cubes; 3/4 cup chopped yellow onion; 3/4 teaspoon sea salt, divided; Freshly ground black pepper; 1 to 2 tablespoons extra-virgin olive oil; 16 fresh sage leaves (roughly 1/4 cup), chopped