Butternut Ricotta Frittata
Ingredients
- 1 cup butternut squash cut into 1/2-inch cubes, about 5 1/2 ounces
- 2 tablespoons olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 fresh sage leaves thinly sliced
- 6 large eggs lightly beaten
- 1/2 cup ricotta cheese
- Cayenne pepper to taste
Instructions
- Toss the butternut squash with the olive oil in a bowl and season with salt and black pepper.
- Sprinkle the sliced sage over the bottom of a cake pan 18 cm.
- Arrange the butternut squash over the sage.
- Place the pan in the air fryer.
- Air fry at 200ยฐC for 10 minutes.
- Stir the squash and sage together.
- Air fry for another 3 minutes until the squash is tender and lightly caramelized around the edges.
- Pour the beaten eggs evenly over the roasted squash.
- Spoon small dollops of ricotta over the eggs.
- Sprinkle with cayenne pepper to taste.
- Reduce the air fryer temperature to 150ยฐC.
- Air fry for about 20 minutes until the eggs are set and the top is golden.
- Remove the pan from the air fryer.
- Cut the frittata into wedges and serve warm.
Notes & Wine Advice
Recipe Notes
Cut the butternut squash into evenly sized cubes. This helps every piece become tender at roughly the same time. Roasting the squash before adding the eggs gives it a softer texture and lightly caramelized edges. In addition, the sage has time to release its flavor into the squash. You can replace the butternut squash with another firm squash or sweet potato. If you use previously cooked squash, warm it with the sage for about 4 minutes before adding the eggs. Check the centre before removing the frittata from the air fryer. The eggs should be completely set, while the ricotta should remain soft and creamy.Wine Advice
A fresh Pinot Grigio pairs nicely with the creamy ricotta and sweet butternut squash. Its crisp character also complements the aromatic sage and keeps the egg dish fresh.Nutrition values
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About This Recipe
Butternut Ricotta Frittata combines tender roasted butternut squash with creamy ricotta, eggs, and fragrant sage. A touch of cayenne adds gentle warmth. Meanwhile, roasting the squash first gives it lightly caramelized edges and a deeper flavor. The air fryer handles both the roasting and the frittata, so preparation stays simple.
Sweet Butternut Squash and Creamy Ricotta
Butternut squash brings natural sweetness and a soft texture to this savory dish. In contrast, creamy ricotta adds richness without overpowering the eggs. Fresh sage gives the combination its distinctive autumn flavor. Together, these ingredients create a satisfying Vegetables dish with plenty of character.
Easy Air Fryer Frittata
This air fryer frittata uses one pan for almost the entire cooking process. First, roast the squash with sage in the Air fryer. Next, add the beaten eggs and spoon the ricotta over the top. Then, lower the temperature and continue cooking until the centre sets. As a result, you get tender squash and creamy cheese in every slice.
A Savory Egg Dish for Any Time of Day
Although frittata works beautifully for Breakfast, you do not have to save it for the morning. Serve it for Brunch or pair a warm wedge with a fresh Salad for lunch. Moreover, the combination of Eggs and Cheese makes each serving satisfying.
Easy Ways to Change the Recipe
You can replace the butternut with another firm squash or sweet potato. Alternatively, use leftover cooked squash when you have some available. Simply warm it briefly with the sage before adding the eggs. You can also adjust the cayenne to make your Butternut Ricotta Frittata mild or slightly spicy.
Finally, allow the frittata to settle briefly before cutting it into wedges. This makes serving easier while the ricotta stays wonderfully creamy. Serve this air fryer frittata warm for a relaxed Weekend meal or as part of a Family Dinner.