Imagine waking up on a brisk autumn morning, the air crisp and the scent of cinnamon and roasted squash filling your kitchen. This fall, I discovered a new way to enjoy breakfast that captures the season’s warmth and abundance—an easy fall frittata that feels like a hug in every bite.
What makes this frittata stand out is not just its vibrant flavor but how it cleverly incorporates seasonal ingredients like roasted pumpkin, sage, and sharp cheddar. It’s surprisingly flexible, perfect for brunch or a quick weeknight dinner when you want something hearty yet simple.
Fall Vegetable Frittata
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and lightly grease your baking dish or ovenproof skillet.
- Chop the fresh sage leaves finely and set aside.
- In a mixing bowl, whisk together the eggs until smooth, then stir in the shredded cheddar, chopped sage, and a pinch of salt and pepper.
- Pour the olive oil into the prepared baking dish and spread the roasted pumpkin cubes evenly across the bottom.
- Pour the egg mixture over the pumpkin, making sure it's evenly distributed.
- Place the dish in the oven and bake for about 20 minutes, until the eggs are puffed and set, with a lightly golden top.
- Remove the frittata from the oven and let it cool slightly before slicing.
- Slice into wedges and serve warm, enjoying the vibrant flavors and fluffy texture of this seasonal dish.
Every slice offers a delightful mix of textures and flavors that celebrate the harvest. It’s a reminder that the best comfort foods are often the simplest, crafted from seasonal treasures in your own kitchen.
I’m Daniel Whitaker, the founder and voice behind Micromanaging Flavor. Born and raised in the United States, my love for cooking began at a young age when I realized how much joy a perfectly balanced dish could bring to the table.