Autumn Squash and Ricotta Air-Fryer Frittata
Equipment
- 7-inch round cake pan insert, metal cake pan, or foil pan
- Bowl for tossing squash
- Knife and cutting board
Ingredients
- 1 cup cubed ½-inch butternut squash (5½ ounces)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 4 fresh sage leaves thinly sliced
- 6 large eggs lightly beaten
- ½ cup ricotta cheese
- Cayenne pepper
Instructions
- Preheat your air fryer to 400°F (200°C).
- In a bowl, toss the cubed butternut squash with olive oil, salt, and black pepper until evenly coated.
- Sprinkle the sliced sage on the bottom of a 7-inch round cake pan insert, metal cake pan, or foil pan, and place the squash on top.
- Place the pan in the air fryer and cook at 400°F for 10 minutes.
- Stir to incorporate the sage, then continue cooking until the squash is tender and lightly caramelized at the edges, about 3 minutes more.
- Pour the beaten eggs over the cooked squash, then dollop the ricotta cheese evenly over the eggs.
- Sprinkle with cayenne pepper.
- Reduce the air fryer temperature to 300°F (150°C) and cook until the eggs are set and the frittata is golden brown on top, about 20 minutes.
- Remove the pan from the air fryer and cut the frittata into wedges to serve.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this autumn-inspired frittata with a medium-bodied white wine such as Chardonnay or a light red wine like Pinot Noir to complement the earthiness of the squash and richness of the ricotta.Nutritional Information
Calories: 250 kcal | Carbohydrates: 10 g | Protein: 12 g | Fat: 19 g | Fiber: 2 g | Sugar: 2 g
