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Fall Vegetable Frittata

This fall-inspired frittata is made by whisking eggs with roasted pumpkin, fresh sage, and sharp cheddar, then baking until set and lightly golden. It features a fluffy interior with vibrant seasonal flavors and a lightly crispy top surface.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 cup roasted pumpkin cubes preferably roasted until caramelized
  • 4 large eggs
  • 1/4 cup shredded sharp cheddar cheese
  • 2 tablespoons fresh sage leaves chopped
  • 1 tablespoon olive oil
  • to taste salt and pepper

Equipment

  • Baking dish or ovenproof skillet
  • Mixing bowl
  • Whisk
  • Knife
  • Cutting board
  • oven

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease your baking dish or ovenproof skillet.
  2. Chop the fresh sage leaves finely and set aside.
  3. 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.
  4. Pour the olive oil into the prepared baking dish and spread the roasted pumpkin cubes evenly across the bottom.
  5. Pour the egg mixture over the pumpkin, making sure it's evenly distributed.
  6. Place the dish in the oven and bake for about 20 minutes, until the eggs are puffed and set, with a lightly golden top.
  7. Remove the frittata from the oven and let it cool slightly before slicing.
  8. Slice into wedges and serve warm, enjoying the vibrant flavors and fluffy texture of this seasonal dish.