Autumn Harvest Frittata: A Cozy Twist on Your Fall Breakfast

As the leaves turn fiery shades of orange and crimson, I find myself craving something warm and comforting that celebrates the season. This Fall Frittata isn’t just a breakfast dish; it’s a cozy morning ritual that captures the essence of autumn in every bite. Plus, it’s an uncomplicated way to spotlight seasonal vegetables and herbs that are practically begging to be used.

Fall Vegetable Frittata

This fall-inspired frittata is a baked egg dish that highlights seasonal vegetables such as squash, spinach, and peppers, combined with fresh herbs. The mixture is whisked together and then baked until set, resulting in a tender, fluffy texture with a golden top and colorful vegetable inclusions.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 220

Ingredients Equipment Method

Ingredients

  

• 6 large eggs beaten well
• 1 cup seasonal squash diced
• 1 cup fresh spinach roughly chopped
• 1/2 cup bell pepper diced
• 1/4 cup cheddar cheese shredded
• 2 tablespoons olive oil
• to taste salt and pepper
• 1 teaspoon fresh thyme or herbs chopped

Equipment

• Mixing bowl
• Whisk
• Oven-safe skillet or baking dish
• Knife
• Cutting board

Method

 

1. Preheat your oven to 375°F (190°C) and lightly grease your oven-safe skillet or baking dish.
2. Dice the seasonal squash into small, even pieces and chop the fresh spinach and herbs.
3. Heat olive oil in the skillet over medium heat, then add the diced squash and cook for about 5 minutes until they start to soften and turn golden.
4. Add the diced bell pepper to the skillet and cook for another 2-3 minutes until fragrant and slightly tender.
5. Stir in the chopped spinach and herbs; cook just until the spinach wilts down, about 1 minute, then remove from heat.
6. In a mixing bowl, whisk the eggs thoroughly and season with salt and pepper.
7. Pour the beaten eggs over the cooked vegetables in the skillet, spreading evenly with a spatula.
8. Sprinkle the shredded cheddar cheese on top of the egg mixture.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the eggs are set and the top is lightly golden.
10. Remove the skillet from the oven and let the frittata rest for a few minutes to settle before slicing.
11. Slice the frittata into wedges and serve warm, garnished with extra herbs if desired.

This frittata is a reminder that simple ingredients, when combined with a little love, create magic. It’s perfect for brunches or even a quick weeknight dinner when the night feels chilly and inviting. Slicing into it, with that crackly cheese topping, always feels like a small celebration of fall’s bounty.