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Fall Harvest Frittata

This frittata combines whipped eggs with caramelized onions, roasted squash, and fresh sage, baked until set with crispy edges and a tender interior. Its appearance features a golden-brown top with colorful vegetable chunks and a fluffy texture inside, making it an inviting breakfast or brunch dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs beaten
  • 1 cup butternut squash or kabocha squash peeled, cubed
  • 1 large onion thinly sliced
  • 2 teaspoons olive oil
  • 1 tablespoon fresh sage chopped
  • 1/2 cup shredded cheese optional, such as Gruyère or cheddar
  • to taste salt and pepper

Equipment

  • Oven-safe skillet or baking dish
  • Mixing bowls
  • Whisk
  • Knife
  • Cutting board
  • Measuring Cups and Spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Keep your oven-safe skillet ready for the next steps.
  2. Toss the cubed squash with a teaspoon of olive oil and spread evenly on a baking sheet. Roast until tender and slightly caramelized, about 20 minutes.
  3. While the squash roasts, heat a tablespoon of olive oil in your skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until golden brown and fragrant, about 8-10 minutes. Remove from skillet and set aside.
  4. Once the squash is ready, add it to the skillet along with the chopped sage. Stir gently to combine and let it warm through, about 2 minutes.
  5. In a mixing bowl, whisk the eggs until smooth and slightly frothy. Season with salt and pepper to taste.
  6. Pour the beaten eggs evenly over the squash and sage mixture in the skillet. Let it sit undisturbed for a minute so the eggs begin to set at the edges.
  7. Sprinkle the cooked onions over the top, along with shredded cheese if using, for added flavor.
  8. Transfer the skillet to the preheated oven and bake until the eggs are fully set and the top is golden, about 15-20 minutes.
  9. Remove the skillet from the oven, let it cool slightly, then slice into wedges. The edges should be crispy and the inside fluffy and tender.
  10. Serve warm, garnished with additional sage or a drizzle of olive oil if desired.

Notes

For extra color and flavor, sprinkle with chopped fresh herbs or a dash of hot sauce before serving.