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Autumn Vegetable Frittata

This fall-inspired frittata features a mixture of roasted squash, caramelized onions, and seasonal herbs baked into a fluffy egg base. It develops a golden, bubbly top with a slightly crisp edge, offering a hearty and colorful dish perfect for brunch or breakfast. The texture is tender with a slight crust on the edges, showcasing vibrant seasonal flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup roasted squash, cubed butternut or acorn
  • 1 large onion sliced thin
  • 2 tablespoons olive oil for caramelizing and greasing
  • 6 large eggs beaten lightly
  • 1/4 cup milk optional, for fluffiness
  • 1/2 cup cheddar cheese shredded
  • 2 cloves garlic minced
  • 1 teaspoon fresh thyme chopped
  • to taste salt and pepper

Equipment

  • Oven-safe skillet or cast-iron pan
  • Mixing bowl
  • Whisk
  • Spatula
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 375°F (190°C). Slice the onion thin and heat olive oil in your skillet over medium heat. Add the onions and cook slowly, stirring occasionally, until they turn deep amber and smell sweet—about 15 minutes.
  2. Add the minced garlic to the caramelized onions and cook for another minute until fragrant. Stir in the roasted squash cubes and sprinkle with fresh thyme, cooking for 2-3 minutes to combine flavors.
  3. While the vegetables cook, whisk together the eggs, milk, salt, and pepper in a mixing bowl until smooth and slightly frothy.
  4. Pour the beaten eggs over the cooked vegetables in the skillet, spreading evenly with a spatula. Sprinkle the shredded cheddar cheese on top.
  5. Transfer the skillet to the preheated oven and bake uncovered for about 20-25 minutes, until the top is golden brown and bubbly.
  6. Remove the skillet from the oven and let the frittata rest for a few minutes. Slice into wedges, revealing a perfectly set interior with crispy edges.

Notes

Feel free to add other seasonal vegetables like spinach or mushrooms for variation.