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 the oven and lightly grease a 9-inch ovenproof skillet with butter.
- Spread the butternut squash cubes on a baking sheet. Drizzle with olive oil and season with salt and black pepper.
- Roast the squash until tender and lightly caramelized around the edges. Remove from the oven and set aside.
- Heat olive oil in the prepared skillet over medium heat. Add the sliced onions and cook until soft and golden. Stir in the minced garlic and fresh thyme and cook until fragrant.
- In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until slightly frothy. Fold in the grated cheddar cheese and roasted butternut squash.
- Pour the egg mixture into the skillet over the caramelized onions, ensuring the squash and cheese are evenly distributed throughout.
- Cook briefly until the edges begin to set, then transfer the skillet to the oven and bake until the frittata is puffed, golden, and fully set in the center.
- Remove the skillet from the oven and allow the frittata to rest for several minutes. Sprinkle with fresh thyme before serving.
- Slice the frittata into wedges and serve warm.
