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Fall-Inspired Vegetable Frittata

This vegetable frittata is made by sautéing seasonal produce like roasted squash, caramelized onions, and smoky peppers, then baking the mixture with eggs until set. The final dish has a fluffy, slightly golden top with a moist, tender interior, showcasing vibrant fall flavors in a hearty presentation.
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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 sliced roasted squash preferably butternut or acorn
  • 1 cup sautéed caramelized onions
  • 1/2 cup chopped smoky peppers roasted or sautéed red or yellow peppers
  • 6 large eggs
  • 1/4 cup milk preferably whole or 2%
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil for sautéing

Equipment

  • 8-inch ovenproof skillet or baking dish
  • Mixing bowl
  • Whisk
  • Sauté pan
  • Spatula

Method
 

  1. Preheat your oven to 375°F (190°C). Prepare your ingredients by slicing roasted squash, caramelizing onions, and chopping smoked peppers.
  2. Heat olive oil in an ovenproof skillet over medium heat. Once shimmering, add the sautéed onions and cook until fragrant and slightly caramelized, about 3-4 minutes.
  3. Add the roasted squash and chopped peppers to the skillet, stirring gently to combine and allow flavors to meld for another 2-3 minutes.
  4. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
  5. Pour the egg mixture evenly over the sautéed vegetables in the skillet, making sure the ingredients are submerged and evenly distributed.
  6. Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the top is golden brown and the eggs are set with a gentle jiggle in the center.
  7. Remove the skillet from the oven and let the frittata rest for 5 minutes. Slice into wedges and serve warm, revealing a fluffy interior with vibrant roasted vegetables.

Notes

Feel free to customize this frittata with your favorite fall vegetables or cheese. It's perfect for breakfast, brunch, or a light dinner.