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Autumn Vegetable Frittata

This frittata features a mix of seasonal vegetables such as squash, sweet potatoes, and leafy greens, baked with eggs and warm spices until set with a golden top. The dish has a fluffy yet tender interior with a slightly crispy edge, showcasing vibrant colors and hearty textures. It’s a versatile breakfast or brunch that highlights fall’s flavors and produce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 cup sliced squash or zucchini preferably thinly sliced
  • 1 cup diced sweet potatoes roasted or pre-cooked for ease
  • 2 cups leafy greens such as spinach or kale, roughly chopped
  • 6 large eggs beaten lightly
  • 1/4 teaspoon cinnamon adds warmth and depth
  • 1/4 teaspoon nutmeg optional, enhances fall flavors
  • 1 tablespoon olive oil for sautéing
  • to taste Salt and pepper season to preference

Equipment

  • Frying pan or oven-safe skillet
  • Mixing bowls
  • Whisk
  • Cutting Board
  • Chef's Knife
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Begin by chopping the leafy greens and set them aside. Measure out the sliced squash, diced sweet potatoes, and beaten eggs. Warm the olive oil in an oven-safe skillet over medium heat, then add the sweet potatoes and cook until slightly crispy, about 5 minutes.
  2. Add the sliced squash to the skillet and sauté for another 3-4 minutes until tender. Sprinkle in the cinnamon and nutmeg, stirring to coat the vegetables evenly and let the aromas develop. Toss in the leafy greens and cook until wilted, about 2 minutes.
  3. Spread the vegetable mixture evenly in the skillet, then pour the beaten eggs over the top. Tilt the pan gently to distribute the eggs throughout the vegetables. Season with salt and pepper to taste.
  4. Transfer the skillet into the preheated oven and bake for 20-25 minutes, until the eggs are puffed and just set, with a lightly golden surface.
  5. Remove the skillet from the oven and let the frittata rest for a few minutes. Slice into wedges and serve warm, enjoying the vibrant colors and hearty textures.