Autumn Vegetable Frittata
This frittata incorporates seasonal vegetables like roasted squash and fresh herbs, baked until puffed and golden with melted cheese. The dish has a tender and fluffy interior with crispy edges, presenting a colorful and inviting appearance. It combines the richness of eggs with the earthiness of roasted produce for a comforting meal.
Equipment
- Oven
- Skillet or ovenproof frying pan
- Mixing bowl
- Whisk
- Spatula
Ingredients
- 1 cup roasted squash diced
- 6 large eggs beaten
- 1/2 cup shredded cheese cheddar or Gruyère
- 2 tablespoons fresh herbs chopped, such as thyme and parsley
- 1 tablespoon olive oil
- to taste salt and pepper
Instructions
- Preheat your oven to 375°F (190°C) and heat a skillet with a tablespoon of olive oil over medium heat. Sauté the roasted squash until it begins to brown slightly and releases a warm, sweet aroma, about 3-4 minutes.
- In a mixing bowl, whisk together the eggs until smooth and slightly frothy, then fold in the chopped herbs, salt, and pepper for seasoning.
- Pour the beaten eggs over the sautéed squash in the skillet, spreading it evenly with a spatula. Let it cook undisturbed for about 2-3 minutes until the edges begin to set and turn golden.
- Sprinkle the shredded cheese evenly across the surface of the eggs and vegetables, allowing it to melt as the eggs continue to set around the edges.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed, golden on top, and a knife inserted near the center comes out clean.
- Remove the skillet from the oven and let the frittata rest for a few minutes. Then, slide it onto a serving plate or cut directly from the skillet into wedges.
- Serve warm, garnished with additional herbs if desired, and enjoy the tender, cheesy, and seasonal flavors of this autumn-inspired frittata.
