Butternut Squash Sage Frittata

Servings: 6

Crispy sage leaves:
3 tbsp extra-virgin olive oil
6-8 small fresh sage leaves
pinch kosher salt
Frittata:
2 tsp extra-virgin olive oil
1½ cups (about 8 ounces) butternut squash, diced
1 clove garlic, minced
2 large sage leaves, chopped
6 large eggs
½ cup fat free milk   
¼ tsp freshly ground black pepper
¼ tsp salt
⅛ tsp freshly ground nutmeg

To prepare crispy sage leaves: In small skillet, heat olive oil until shimmering. Fry sage leaves in oil until crispy, about five seconds. Remove sage leaves from oil and drain on paper towel. Sprinkle with salt while hot.

To prepare frittata: Heat oven to 425°F. In 10-inch cast-iron skillet, heat oil over medium-high heat. Add butternut squash; stir to coat in oil. Spread butternut squash in single layer and cook two to three minutes before stirring. Repeat until squash becomes tender and begins to caramelise, about 10 minutes in total.

Add garlic and chopped sage; stir until fragrant, about 60 seconds.

In a large bowl, whisk together eggs, milk, pepper, salt and nutmeg. Pour mixture into skillet and stir gently, about 15 seconds, to distribute squash evenly around pan. Transfer skillet to oven and cook for 10 minutes, or until egg is puffed and set. Remove from oven and leave to cool about three to five minutes before cutting and serving with crispy sage leaves.

Pair each serving with an eight-ounce glass of milk

Notes: To prepare butternut squash: separate round end from long portion of squash; save round end for a separate recipe. With vegetable peeler, peel long portion. With sharp check’s knife, thinly slice squash. Cut slices into long matchsticks then chop into cubes. Pre-cut, store-bought butternut squash can be used in place of cutting entire squash.

Garlic Herb Potato Hash

Makes four ⅔ cup servings

8 small red potatoes, skin-on and diced (about 3 cups diced potatoes, skin-on)
1 red bell pepper, diced
3 tbsp unsalted butter
3 tsp minced garlic
1 tsp fresh thyme, finely chopped, plus more for topping if needed
1 tsp fresh oregano, finely chopped, plus more for topping if needed
2 tbsp all-purpose flour
⅔ cup milk
¼ tsp salt
¼ tsp pepper
2 slices low sodium turkey bacon, cooked near crispy
¼ cup finely grated reduced-fat sharp cheddar cheese
Pair each serving with eight-ounce glass of milk

This favourite is about to become your new favourite homemade version of hash browns. Diced potatoes and turkey bacon mix with garlic and herbs for a delectable savoury side at breakfast.

Add potatoes, bell peppers, butter, garlic, thyme and oregano to a large skillet. Stir over medium heat until butter is melted and potatoes are fork-tender.

Sprinkle flour over potato mixture and stir to coat. Gradually stir in ⅔ cup milk until a sauce forms. Season with salt and pepper to taste and stir in slices of turkey bacon. Sprinkle with cheddar cheese and cover, allowing to melt for one to two minutes. Uncover and top with additional herbs, if desired, before serving.

Add a fried or poached egg if desired.