Ingredient:

• Butternut frittata
• 8 large eggs
• ½ cup milk
• 2 cloves garlic, pressed or minced
• ¾ teaspoon fine salt, divided
• 1 cup freshly grated Parmesan or Pecorino Romano cheese, divided
• 1 tablespoon extra-virgin olive oil
• ¾ to 1 pound butternut squash (about 1 small or half of a medium butternut), peeled and chopped into ⅓-inch cubes
• ¾ cup chopped yellow onion
• Freshly ground black pepper
• Fried sage
• 1 to 2 tablespoons extra-virgin olive oil
• 16 fresh sage leaves (roughly ¼ cup), chopped