Butternut Squash Frittata with Fried Sage

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Ingredients

8 large eggs
½ cup milk
2 cloves garlic, pressed or minced
¾ teaspoon fine salt, divided
1 cup freshly grated Parmesan or Pecorino Romano cheese, divided
1 tablespoon extra-virgin olive oil
¾ to 1 pound butternut squash (about 1 small or half of a medium butternut), peeled and chopped into ⅓-inch cubes
¾ cup chopped yellow onion
Freshly ground black pepper
1 to 2 tablespoons extra-virgin olive oil
16 fresh sage leaves (roughly ¼ cup), chopped

As published by Cookie and Kate.

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