Autumn Harvest Frittata: The Unexpected Twist

As the air turns crisp and leaves crunch beneath our feet, I find myself craving more than just pumpkin spice. I want something savory, filling, and unexpectedly seasonal. This fall-inspired frittata brings the warmth of autumn straight to your breakfast plate, blending roasted butternut squash and crispy sage into fluffy eggs.

The beauty of this dish lies in its versatility and the cozy flavor combination that screams autumn. It’s perfect for a busy morning or a lazy weekend brunch—a little bit rustic, a little bit elegant, all wrapped into one skillet. Plus, it’s straightforward enough to throw together in less than 30 minutes, making it a true weekday hero.

Autumn Butternut Squash and Sage Frittata

This frittata combines roasted butternut squash and crispy sage folded into fluffy eggs, creating a savory dish with a tender interior and lightly browned top. The ingredients are whisked together and cooked in a skillet until set and golden around the edges, resulting in a hearty breakfast or brunch centerpiece.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 small butternut squash peeled, seeded, and cubed
• 2 tablespoons olive oil
• 8 large eggs
• 1/4 cup milk
• 1 teaspoon fresh sage leaves chopped or whole
• Salt to taste
• Pepper to taste
• 2 tablespoons butter

Equipment

• Oven
• Skillet or oven-safe frying pan
• Mixing bowl
• Whisk
• Knife
• Cutting Board
• Measuring cups and spoons

Method

 

1. Preheat your oven to 375°F (190°C). Toss the cubed butternut squash with a tablespoon of olive oil and spread on a baking sheet.
2. Roast the squash for about 15-20 minutes, until tender and lightly caramelized at the edges. Remove from the oven and set aside.
3. While the squash roasts, whisk together the eggs, milk, chopped sage, salt, and pepper in a bowl until well combined and slightly frothy.
4. Heat the butter in a skillet over medium heat until melted and foaming. Add the sage leaves and cook for about 30 seconds until fragrant and crispy.
5. Add the roasted butternut squash into the skillet, pressing gently to distribute evenly. Cook for 2-3 minutes, allowing the edges to begin caramelizing slightly.
6. Pour the egg mixture over the squash, ensuring it spreads evenly across the skillet. Let it cook undisturbed for about 3-4 minutes until the edges begin to set and turn golden.
7. Transfer the skillet to the preheated oven and bake for another 10-12 minutes, until the frittata is puffed, fully set, and lightly golden on top.
8. Remove the skillet from the oven and allow the frittato to rest for a couple of minutes. Slice into wedges and serve warm, garnished with additional sage if desired.

Now, as the days grow shorter and cozier foods beckon, this recipe becomes a beloved staple. It reminds me that simple ingredients, combined with a dash of creativity, can turn into something memorable. A perfect little reminder that the spirit of fall is in every bite.