Autumn Harvest Frittata: A Cozy Breakfast Revival

As autumn leaves rustle outside, I find myself craving more than just the usual pancake mornings. Enter the fall-inspired frittata, a dish that captures the essence of the season with every fluffy bite. It’s the kind of breakfast that makes Sunday mornings feel like a warm, crispy apple orchard.

This isn’t your typical veggie-packed frittata. I’ve added a twist—roasted butternut squash, caramelized onions, and a sprinkle of sage—that’s not only seasonal but also a feast of textures and flavors. It’s perfect for those busy mornings when you want comfort and elegance in one dish.

Fall-Inspired Butternut Squash and Sage Frittata

This frittata is a baked egg dish featuring roasted butternut squash, caramelized onions, and fresh sage, resulting in a fluffy, golden-brown crust with a tender, flavorful interior. The dish combines seasonal ingredients with a custard-like texture and a crispy top, ideal for a hearty breakfast or brunch.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 210

Ingredients Equipment Method

Ingredients

  

• 2 cups butternut squash cubes roasted
• 1 large yellow onion sliced for caramelizing
• 6 large eggs
• 1/4 cup milk
• 1 tablespoon fresh sage leaves chopped
• 2 tablespoons olive oil
• to taste salt and pepper

Equipment

• Oven
• Skillet or ovenproof frying pan
• Mixing bowl
• Whisk
• Knife
• Cutting Board

Method

 

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a tablespoon of olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 20-25 minutes until tender and lightly caramelized, filling your kitchen with a sweet, nutty aroma.
   2 cups butternut squash cubes
2. While the squash roasts, heat a tablespoon of olive oil in your skillet over medium heat. Add sliced onions and cook slowly, stirring occasionally, until they turn deep golden brown and smell sweet — about 15 minutes.
   1 large yellow onion
3. In a mixing bowl, whisk together the eggs, milk, chopped sage, salt, and pepper until well combined. This mixture will become the custard base for your frittata.
   6 large eggs, 1/4 cup milk, 1 tablespoon fresh sage leaves, 2 cups butternut squash cubes
4. Once the onions are caramelized and the butternut squash is roasted, gently fold the squash and caramelized onions into the egg mixture, ensuring they are evenly distributed.
   2 cups butternut squash cubes, 1 large yellow onion
5. Pour the entire mixture into the skillet that has the remaining tablespoon of olive oil, spreading it out evenly. Cook over medium heat for about 3-4 minutes until the edges start to set and turn golden.
6. Transfer the skillet to your preheated oven and bake for 15-20 minutes until the frittata is puffed, firm, and golden brown on top. You’ll see tiny bubbles in the center when it’s ready.
7. Remove the skillet from the oven and let the frittata rest for a couple of minutes. Use a spatula to loosen the edges before slicing.
8. Slice the frittata into wedges and serve warm, garnished with extra sage leaves if desired. The surface should be crispy with a fluffy, custardy interior filled with tender squash and caramelized onions.

Enjoy it with a light drizzle of maple syrup or a side of toasted crusty bread. This dish embodies the joy of autumn’s bounty, bringing together loved ones around the table with a hearty, flavorful start to the day.