Pan Roasted Butternut Squash and Taleggio Frittata
Ingredients
- 1/4 cup heavy cream
- 12 large eggs
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, cut into 1/2-inch dice (about 1 cup)
- 1 small butternut squash (about 2 pounds), cut into 1/2-inch dice (about 3 cups)
- 2 teaspoons chopped sage
- 6 ounces Taleggio cheese, cut into 1/2-inch pieces
Instructions
Pan-Roasted Butternut Squash and Taleggio Frittata serves 8 original recipe by Food Network.
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