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Fall Vegetable Frittata

This frittata features roasted butternut squash, caramelized apples, and fresh herbs baked into a silky egg mixture. It has a golden-brown top with crispy edges and a tender, savory center, making it a hearty breakfast or brunch option that highlights seasonal produce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups butternut squash, roasted and cubed roasted ahead for sweet flavor
  • 1 large apple, sliced preferably Fuji or Honeycrisp
  • 8 large eggs beaten until smooth
  • 1/4 cup milk or cream adds creaminess
  • 2 tsp fresh sage, chopped or use dried if fresh unavailable
  • 1 cup shredded cheese cheddar, Gruyère, or a mix
  • 2 tbsp olive oil for sautéing and roasting
  • to taste salt and pepper

Equipment

  • Oven
  • Mixing Bowl
  • Whisk
  • Skillet or baking dish
  • Spatula

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with a tablespoon of olive oil, and roast for about 20 minutes until tender and slightly caramelized.
  2. While the squash roasts, heat a tablespoon of olive oil in a skillet over medium heat. Add sliced apples and a pinch of salt, cooking until they release their aroma and turn golden around the edges—about 5 minutes. Remove from heat and set aside.
  3. In a mixing bowl, whisk together the eggs, milk or cream, chopped sage, salt, and pepper until the mixture is smooth and slightly frothy.
  4. Once the roasted squash is ready, gently fold it into the egg mixture along with the sautéed apples and shredded cheese. Combine everything evenly—this creates a colorful, fragrant batter.
  5. Pour the mixture into a greased skillet or baking dish. Spread it out evenly and press down lightly to ensure good contact between ingredients and the surface.
  6. Bake in the preheated oven for about 20–25 minutes until the eggs are set, the top is golden brown, and the edges are crisp.
  7. Remove the frittata from the oven, let it rest for five minutes to set, then slice into wedges. The edges should be crispy, while the center remains silky and tender.
  8. Serve warm, garnished with extra sage or herbs if desired. Enjoy the comforting flavors and crispy texture that celebrate the fall season.

Notes

For added flavor, sprinkle with a bit of extra cheese or fresh herbs before serving. You can also mix in other seasonal vegetables like sautéed spinach or roasted peppers.