Butternut Ricotta Frittata
Butternut Ricotta Frittata combines tender roasted squash, creamy ricotta, eggs, and fragrant sage in an easy air fryer dish. A touch of cayenne adds gentle heat, while the roasted butternut gives the frittata a naturally sweet and savory flavor.
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 200°C 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 150°C.
- 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
Serving: 1 gr | Calories: 285 kcal | Carbohydrates: 9 g | Protein: 13 g | Fat: 22 g | Saturated Fat: 7 g | Sodium: 220 mg | Sugar: 2 g