This isn’t your typical weekend brunch fare — it’s a quick, nourishing meal perfect for busy mornings or leisurely weekends. It’s all about making the most of autumn’s flavors and textures while keeping things easy and satisfying. As the air turns crisper, this dish helps me slow down and savor the moment, one forkful at a time.
Autumn Vegetable Frittata
This frittata uses a method of whisking eggs with seasonal vegetables like butternut squash and spinach, then baking until it’s set. The final dish has a fluffy, tender texture with a lightly browned top and vibrant vegetable specks throughout.
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- Heat a skillet over medium heat and add olive oil. Once shimmering, add the diced butternut squash and sauté until it becomes tender and golden around the edges, about 8 minutes.
- Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Stir in salt, pepper, and nutmeg for seasoning.
- In a mixing bowl, whisk the eggs until smooth and slightly frothy. Stir in the shredded cheese to distribute evenly.
- Pour the beaten eggs evenly over the cooked vegetables in the skillet, ensuring the mixture is spread out smoothly.
- Transfer the skillet to the preheated oven and bake until the eggs are just set and the top is lightly golden, about 15 minutes.
- Remove the skillet from the oven and let the frittata rest for a few minutes before slicing into wedges.
- Slice the frittata into servings and enjoy warm, with the vegetables providing a tender texture and a colorful appearance.
As the season deepens, I find myself craving these simple, satisfying dishes even more. They’re a reminder that comfort can be quick, easy, and beautifully in tune with nature’s rhythm. Sometimes, all it takes is a few eggs and a handful of seasonal ingredients to feel grounded in fall’s gentle magic.
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