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Fall Vegetable Frittata

This frittata is a baked egg dish featuring roasted root vegetables such as squash and carrots, combined with fragrant sage and caramelized onions. It-puffs up and turns golden in the oven, resulting in a fluffy, savory casserole with a tender texture and colorful appearance.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups roasted root vegetables (such as squash, carrots, parsnips) cut into small, bite-sized pieces
  • 1 large onion sliced thinly
  • 2 tablespoons olive oil
  • 6 large eggs beaten well
  • 0.5 teaspoon dried sage or sage leaves, chopped
  • 0.5 cup shredded cheese optional, such as cheddar or Gruyère
  • to taste salt and pepper

Equipment

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

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Sift through the roasted vegetables if needed and set aside.
  3. Heat olive oil in a skillet over medium heat. Add sliced onions and cook, stirring occasionally, until they turn deep golden brown and release a sweet aroma, about 10 minutes.
    2 cups roasted root vegetables (such as squash, carrots, parsnips)
  4. Add the roasted vegetables to the skillet with onions, and sprinkle with sage, salt, and pepper. Stir gently to combine, allowing the flavors to meld for 2-3 minutes.
    2 cups roasted root vegetables (such as squash, carrots, parsnips)
  5. In a mixing bowl, whisk the eggs until smooth and slightly frothy. Fold in the shredded cheese if using.
    2 cups roasted root vegetables (such as squash, carrots, parsnips)
  6. Pour the beaten eggs evenly over the sautéed vegetables in the skillet. Tilt the pan gently to spread the mixture out evenly.
    2 cups roasted root vegetables (such as squash, carrots, parsnips)
  7. Place the skillet into the preheated oven and bake for 20-25 minutes, or until the frittata is puffed, golden on top, and a toothpick inserted into the center comes out clean.
  8. Remove the skillet from the oven and let it rest for 5 minutes to settle before slicing.
  9. Slice the frittata into wedges and serve warm, enjoying the tender vegetables and fluffy eggs with a crispy top.

Notes

Feel free to customize with different seasonal vegetables or herbs. For a creamier texture, add a splash of milk to the eggs before whisking.