Fall-Inspired Autumn Frittata
This frittata combines eggs with roasted apples, pumpkin, sage, and toasted walnuts, creating a hearty dish with a golden, slightly crispy top and tender interior. It is baked until set and golden, showcasing vibrant seasonal flavors and textures that balance sweetness, earthiness, and crunch.
Equipment
- Mixing bowls
- Whisk
- Baking dish or ovenproof skillet
- Frying pan
- Spatula
Ingredients
- 4 large eggs beaten
- 1 cup roasted apples chopped into small pieces
- 1/2 cup canned pumpkin puree
- 1 tablespoon fresh sage chopped
- 1/2 cup toasted walnuts roughly chopped
- 1/2 cup milk
- 1 cup grated cheese optional, such as Gruyère or cheddar
- 2 teaspoons olive oil
- to taste salt and pepper
Instructions
- Preheat your oven to 375°F (190°C). In a frying pan, warm one teaspoon of olive oil over medium heat and sauté the chopped roasted apples until fragrant and slightly caramelized, about 3-4 minutes. Remove from heat and set aside.
- In a large mixing bowl, whisk the eggs until smooth and slightly frothy. Mix in the milk, pumpkin, chopped sage, salt, and pepper until well combined. Fold in the grated cheese if using.
- Gently fold the sautéed apples and toasted walnuts into the egg mixture, distributing them evenly throughout.
- Pour the mixture into a greased baking dish or ovenproof skillet. Smooth the surface with a spatula for even baking.
- Place the dish in the preheated oven and bake until the eggs are just set and the top is golden brown, about 25-30 minutes. Check the dish towards the end to avoid overbaking.
- Remove the frittata from the oven and let it rest for about 5 minutes. The edges will be crispy, and the center will look fluffy and tender.
- Slice the warm frittata into portions. Serve immediately, garnished with extra sage or walnuts if desired.
Notes
Feel free to add more cheese or herbs to customize the flavor. For a dairy-free version, omit the cheese and use plant-based milk.