Butternut Squash Frittata with Fried Sage

Ingredients (11)

• 8 eggs
• 1/2 cup milk
• 2 cloves garlic
• 3/4 cup freshly grated Parmesan or Pecorino Romano cheese, divided
• 1 tablespoon extra-virgin olive oil
• 3/4 pound butternut squash (1 small or half of a medium butternut), peeled and chopped into 1/3-inch cubes
• 3/4 cup chopped yellow onion
• 3/4 teaspoon sea salt, divided
• Freshly ground black pepper
• 1 to 2 tablespoons extra-virgin olive oil
• 16 fresh sage leaves (roughly 1/4 cup), chopped