Autumn Butternut Squash and Onion Frittata
This hearty frittata combines roasted butternut squash, caramelized onions, and sharp cheddar baked into fluffy eggs, resulting in a golden, puffed dish with a tender center. It’s a simple, fuss-free breakfast or brunch option that highlights seasonal ingredients with a comforting, savory flavor and appealing appearance.
Equipment
- 9-inch ovenproof skillet
- Mixing bowls
- Whisk
- Rubber spatula
- Sharp knife
- Cutting board
- Baking sheet
Ingredients
- 1 small butternut squash peeled and cubed
- 2 medium onions thinly sliced
- 3 cloves garlic minced
- 6 large eggs farm-fresh if possible
- 1/4 cup milk optional
- 1 cup sharp cheddar cheese grated
- 1 tablespoon olive oil for sautéing
- 1 tablespoon butter for greasing and finishing
- to taste salt and pepper adjust to preference
- 1 teaspoon fresh fresh thyme or sage chopped, optional
Instructions
- Preheat your oven to 190°C (375°F) and lightly grease your ovenproof skillet with butter or oil.
- Peel and cube the butternut squash, then toss with a little olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized, then let cool slightly.
- While the squash roasts, thinly slice the onions and mince the garlic. In your skillet, heat a tablespoon of olive oil over medium heat and sauté the onions until golden and fragrant, about 8 minutes. Add the minced garlic and herbs in the last minute, cooking until fragrant. Remove from heat and set aside.
- In a mixing bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined and slightly frothy. Stir in the grated cheese and roasted squash chunks.
- Pour the egg mixture into the skillet with the sautéed onions, spreading evenly. Cook over medium-low heat for about 5-7 minutes, until the edges are set and golden, with a slight jiggle in the center.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is puffed, golden on top, and a fork inserted in the center comes out clean.
- Remove from the oven, let rest for 5 minutes outside the oven, then slide onto a cutting board. Cut into wedges and serve warm or at room temperature, garnished with extra herbs if desired.