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Fall Vegetable Frittata

This fall-inspired frittata combines roasted butternut squash, caramelized onions, and seasonal herbs, baked into a fluffy egg base with melted cheese. The dish has a golden, slightly puffed appearance with tender vegetables distributed evenly throughout. It’s a hearty, colorful dish perfect for brunch or a quick dinner on cool evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb butternut squash peeled and diced
  • 1 large yellow onion sliced thinly
  • 4 large eggs beaten
  • 1/4 cup milk optional, to loosen eggs
  • 1 cup shredded cheese cheddar or Gruyère
  • 2 tablespoons olive oil divided
  • 1 teaspoon fresh thyme chopped
  • to taste salt and pepper season generously

Equipment

  • Baking sheet
  • 8-inch ovenproof skillet or pie dish
  • Mixing bowls
  • Whisk
  • Spatula
  • Sharp knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast for about 20-25 minutes until tender and slightly caramelized, filling your kitchen with a sweet, nutty aroma.
  2. Meanwhile, heat the remaining 1 tablespoon of olive oil in an ovenproof skillet over medium heat. Add the sliced onions and a pinch of salt, sautéing gently until they turn golden brown and smell sweet—about 10 minutes. Stir occasionally, letting them caramelize slowly without burning.
  3. Once the squash is roasted and onions are caramelized, add the squash to the skillet with the onions. Stir gently to combine, allowing the flavors to meld for a minute or two over low heat.
  4. In a mixing bowl, whisk together the eggs, milk, chopped thyme, and a good pinch of salt and pepper. Whisk until well combined and slightly frothy, which helps make the frittata extra fluffy.
  5. Pour the beaten eggs over the vegetable mixture in the skillet, tilting to spread evenly. Sprinkle the shredded cheese evenly over the top. Let it cook on the stovetop for a couple of minutes until the edges just start to set.
  6. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is puffed, golden on top, and a toothpick inserted into the center comes out clean.
  7. Remove the skillet from the oven and allow the frittata to rest for 5 minutes. Slice into wedges and serve warm, enjoying the vibrant colors and tender, cheesy texture with each forkful.

Notes

Feel free to add other seasonal veggies or herbs for variation. Watch carefully during broiling to prevent burning on top.