Go Back

Fall-Inspired Vegetable and Herb Frittata

This frittata is made by whisking eggs with seasonal vegetables and nutty cheese, then baking until just set with a golden top. The final dish has a fluffy, moist texture with vibrant vegetable fillings and melty cheese throughout, offering a hearty breakfast or light dinner option.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: comfort
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 6 large eggs beaten
  • 1 cup seasonal vegetables such as roasted squash, bell peppers, or zucchini, chopped
  • 0.5 cup nutty cheese like Gruyère or Gruyère-style cheese, shredded
  • 2 tablespoons olive oil for sautéing
  • 1 teaspoon fresh herbs such as thyme or parsley, chopped
  • to taste salt and pepper

Equipment

  • Mixing bowl
  • Frying pan
  • Oven-safe baking dish
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Chop your seasonal vegetables into bite-sized pieces and set aside.
  3. Heat olive oil in a frying pan over medium heat until shimmering.
  4. Sauté the chopped vegetables for about 5 minutes, stirring occasionally, until they soften and just start to brown around the edges.
  5. In a large mixing bowl, whisk together the eggs with a pinch of salt and pepper until fully combined and slightly frothy.
  6. Add the sautéed vegetables, chopped herbs, and shredded cheese to the eggs, gently folding everything together.
  7. Pour the mixture into a greased oven-safe baking dish, spreading it out evenly.
  8. Place the dish in the preheated oven and bake for approximately 20 minutes, until the top is golden and the filling is puffed and just set.
  9. Remove the frittata from the oven and let it rest for a few minutes before slicing.
  10. Slice into wedges and serve warm, enjoying the fluffy texture and vibrant flavors.