Air Fryer Squash Frittata
Air fryer squash frittata combines caramelized butternut squash, fresh sage, creamy ricotta, eggs, and a touch of cayenne. This Italian-inspired frittata makes a warming autumn breakfast, brunch, or light dinner.
Equipment
- Measuring cups
- Measuring spoons
- Mixing bowl
- Silicone spatula
- vegetable peeler
- Whisk
Ingredients
- 1⅓ cups butternut squash peeled and cut into ½-inch cubes
- 2⅔ tablespoons olive oil
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper freshly ground
- 5 leaves fresh sage thinly sliced
- 8 large eggs lightly beaten
- ⅔ cup ricotta cheese
- ⅛ teaspoon cayenne pepper or to taste
Instructions
- Preheat the air fryer to 400°F (200°C) for 3 minutes.
- Toss the butternut squash with the olive oil, salt, and black pepper in a mixing bowl.
- Sprinkle the sage over the bottom of an 8-inch round baking dish that fits inside the air fryer.
- Arrange the butternut squash evenly over the sage.
- Place the baking dish in the air fryer basket.
- Air fry at 400°F (200°C) for 10 minutes.
- Stir the squash to distribute the sage.
- Air fry for another 3–5 minutes until the squash is tender and lightly caramelized.
- Reduce the air-fryer temperature to 300°F (150°C).
- Pour the beaten eggs evenly over the roasted squash.
- Spoon small dollops of ricotta over the eggs.
- Sprinkle the cayenne pepper over the frittata.
- Air fry at 300°F (150°C) for 20–22 minutes until the eggs are set and the top is golden.
- Allow the frittata to rest for 5 minutes.
- Cut into 4 wedges and serve.
Notes & Wine Advice
Serving Suggestions
Serve this frittata with toasted bread, roasted tomatoes, or a crisp green salad. It also pairs well with dishes from our Breakfast Recipes, Brunch Recipes, and Salad Recipes.Recipe Notes
Cut the squash into even ½-inch cubes so every piece becomes tender at the same time. Check the frittata after 18 minutes because air-fryer models vary. The center should be set without becoming dry. Browse our Air Fryer Recipes for more efficient meals.Variations
Replace the butternut squash with pumpkin, acorn squash, or sweet potato. When using leftover cooked vegetables, warm them with the sage for only 4 minutes before adding the eggs. Goat cheese or feta can replace the ricotta. Find more ideas in our Cheese Recipes.Wine Advice
A lightly oaked Chardonnay complements the creamy ricotta and sweet squash. A chilled Pinot Grigio offers a lighter option with enough freshness to balance the eggs.Nutrition values
Calories: 315 kcal | Carbohydrates: 9 g | Protein: 18 g | Fat: 24 g | Saturated Fat: 7 g | Sodium: 330 mg | Sugar: 3 g