50+ Irresistible Fall Frittata Recipes to Try

As the leaves turn golden and the air grows crisp, it’s the perfect time to embrace the flavors of fall in your kitchen.

One of the most versatile and satisfying dishes you can prepare during this season is the frittata.

Packed with seasonal ingredients, frittatas offer a delicious way to celebrate the harvest.

Whether you’re hosting a cozy brunch, looking for a quick weeknight dinner, or just wanting to use up those farm-fresh veggies, this collection of 50+ fall frittata recipes has something for everyone.

From savory pumpkin and sage combinations to hearty spinach and roasted red pepper delights, you’ll discover an array of frittata options that will warm your home and satisfy your taste buds.

Let’s dive into these easy-to-follow recipes that will help you make the most of autumn’s bounty!

50+ Irresistible Fall Frittata Recipes to Try

Frittatas are a fantastic way to celebrate the season while utilizing the incredible variety of ingredients fall has to offer.

With over 50 recipes to choose from, you can explore new flavor combinations, incorporate your favorite seasonal vegetables, and even experiment with different cheeses and herbs.

These versatile dishes can be enjoyed any time of day, making them perfect for breakfast, brunch, or a light dinner.

As you gather with friends and family this fall, let these frittata recipes inspire your culinary adventures.

Share your favorites and create lasting memories around the table, savoring the delicious tastes of the season.

Autumn Harvest Frittata

This Autumn Harvest Frittata is a delightful blend of seasonal vegetables, including roasted butternut squash, spinach, and red onions. With a touch of sage and a sprinkle of feta cheese, this dish embodies the flavors of fall. It’s a perfect centerpiece for a cozy brunch or a quick weekday breakfast, offering a wholesome start to your day.

Ingredients:

• 6 large eggs
• 1 cup roasted butternut squash, diced
• 1 cup fresh spinach, chopped
• 1/2 cup red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup milk
• 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, milk, sage, salt, and pepper until well combined.
3. In an oven-safe skillet, heat the olive oil over medium heat. Add the sliced red onions and sauté until translucent.
4. Add the diced butternut squash and cook for another 3-4 minutes until heated through. Stir in the spinach and cook until wilted.
5. Pour the egg mixture over the sautéed vegetables, making sure it’s evenly distributed. Sprinkle the feta cheese on top.
6. Cook on the stovetop for about 5 minutes, until the edges start to set. Then, transfer the skillet to the preheated oven.
7. Bake for 15-20 minutes, or until the frittata is fully set and lightly golden on top.
8. Remove from the oven, let it cool for a few minutes, and slice into wedges to serve.

This Autumn Harvest Frittata is not just a dish; it’s a celebration of fall’s bounty. The combination of sweet butternut squash and savory feta, enhanced by aromatic sage, creates a satisfying meal that’s both nutritious and comforting. Serve it warm alongside a simple green salad or some crusty bread for a fulfilling meal that will please family and friends alike.

Mushroom and Kale Frittata

This Mushroom and Kale Frittata showcases the earthy flavors of sautéed mushrooms and the nutrient-rich goodness of kale. With a touch of garlic and a sprinkle of Parmesan cheese, this frittata is a hearty, wholesome option that’s ideal for any meal. It’s perfect for meal prep, as it can be made ahead and enjoyed throughout the week.

Ingredients:

• 8 large eggs
• 2 cups kale, stems removed and chopped
• 1 cup mushrooms, sliced (cremini or button mushrooms work well)
• 1/2 cup onion, diced
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, Parmesan cheese, salt, and pepper until fully combined.
3. Heat the olive oil in an oven-safe skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion is soft and translucent.
4. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. Stir in the chopped kale and cook until wilted.
5. Pour the egg mixture over the sautéed vegetables, ensuring an even distribution. Allow it to cook on the stovetop for 5 minutes, until the edges begin to set.
6. Transfer the skillet to the oven and bake for 15-20 minutes or until the frittata is puffed and golden.
7. Let it cool for a few minutes before slicing and serving.

The Mushroom and Kale Frittata is a wonderful way to incorporate seasonal greens into your meals while enjoying the rich, umami flavors of mushrooms. This dish not only satisfies hunger but also nourishes your body, making it an excellent choice for any occasion. Whether you serve it for brunch or pack it for lunch, this frittata is sure to become a favorite in your fall recipe repertoire.

Sweet Potato and Goat Cheese Frittata

This Sweet Potato and Goat Cheese Frittata combines the natural sweetness of roasted sweet potatoes with the creamy tang of goat cheese. Enhanced with fresh herbs like thyme and rosemary, this frittata captures the essence of fall in every bite. It’s a delightful dish to share with family during a festive brunch or to enjoy as a light dinner.

Ingredients:

• 6 large eggs
• 1 cup roasted sweet potatoes, cubed
• 1/2 cup goat cheese, crumbled
• 1/2 cup milk
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, whisk together the eggs, milk, thyme, rosemary, salt, and pepper until well blended.
3. In an oven-safe skillet, heat the olive oil over medium heat. Add the roasted sweet potatoes and sauté for about 3 minutes to heat through.
4. Pour the egg mixture over the sweet potatoes, distributing evenly. Sprinkle the crumbled goat cheese on top.
5. Cook on the stovetop for about 5 minutes until the edges begin to set. Then, transfer the skillet to the oven.
6. Bake for 15-20 minutes, or until the frittata is set and golden on top.
7. Allow to cool for a few minutes, then slice and serve.

The Sweet Potato and Goat Cheese Frittata is a delightful dish that perfectly captures the flavors of fall. The sweetness of the sweet potatoes complements the tangy goat cheese, creating a harmonious blend that’s both satisfying and indulgent. This frittata can be served warm or at room temperature, making it a versatile dish suitable for any gathering or a cozy night in. Enjoy it with a side of mixed greens for a complete meal that celebrates the season.

Roasted Beet and Goat Cheese Frittata

This Roasted Beet and Goat Cheese Frittata is a vibrant and nutritious dish that combines the earthy sweetness of roasted beets with the creamy tang of goat cheese. Enhanced with fresh herbs and a hint of garlic, this frittata is not only beautiful to look at but also packed with flavor. It’s an excellent choice for a special brunch or a comforting weeknight dinner.

Ingredients:

• 6 large eggs
• 1 cup roasted beets, diced
• 1/2 cup goat cheese, crumbled
• 1/2 cup milk
• 1/4 cup fresh chives, chopped
• 1 clove garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, milk, chives, salt, and pepper until well combined.
3. Heat olive oil in an oven-safe skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the diced roasted beets and cook for another 2-3 minutes, just until heated through.
5. Pour the egg mixture over the beets, ensuring even distribution. Sprinkle the crumbled goat cheese on top.
6. Cook on the stovetop for about 5 minutes, until the edges start to set. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is puffed and lightly golden.
7. Allow it to cool for a few minutes before slicing and serving.

The Roasted Beet and Goat Cheese Frittata is a stunning centerpiece for any meal. The combination of sweet, earthy beets and tangy goat cheese creates a rich flavor profile that delights the palate. Whether served warm or at room temperature, this frittata is a delicious way to enjoy the harvest of fall. Pair it with a light salad or crusty bread for a complete and satisfying meal.

Caramelized Onion and Gruyère Frittata

This Caramelized Onion and Gruyère Frittata is a savory delight that features sweet caramelized onions and rich Gruyère cheese. With the addition of fresh herbs like thyme, this dish is perfect for fall gatherings or cozy family meals. It’s an elegant yet simple recipe that will impress your guests without requiring extensive preparation.

Ingredients:

• 8 large eggs
• 2 large onions, thinly sliced
• 1 cup Gruyère cheese, grated
• 1/4 cup milk
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, milk, thyme, salt, and pepper until well blended.
3. In an oven-safe skillet, heat butter and olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until caramelized and golden brown, about 15-20 minutes.
4. Once the onions are caramelized, reduce the heat to low and pour the egg mixture over the onions. Sprinkle the grated Gruyère cheese evenly over the top.
5. Cook on the stovetop for about 5 minutes, allowing the edges to set. Then, transfer the skillet to the oven and bake for 15-20 minutes or until the frittata is puffed and golden brown.
6. Let it cool slightly before slicing and serving.

The Caramelized Onion and Gruyère Frittata is a comforting and sophisticated dish that captures the essence of fall with its warm flavors and rich textures. The sweetness of the caramelized onions pairs perfectly with the nutty Gruyère cheese, creating a frittata that is both satisfying and elegant. Serve it alongside a fresh salad or as part of a festive brunch spread for an unforgettable meal that highlights the season’s best ingredients.

Apple and Cheddar Frittata

This Apple and Cheddar Frittata combines the crisp sweetness of fall apples with the sharpness of cheddar cheese, creating a delicious balance of flavors. Enhanced with fresh herbs, this frittata is a delightful twist on traditional breakfast fare, making it perfect for autumn gatherings or a cozy brunch at home.

Ingredients:

• 6 large eggs
• 1 cup apple, peeled and diced (such as Granny Smith or Honeycrisp)
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup milk
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, milk, thyme, salt, and pepper until well combined.
3. Heat olive oil in an oven-safe skillet over medium heat. Add the diced apples and sauté for 3-4 minutes until they start to soften.
4. Pour the egg mixture over the sautéed apples and sprinkle the shredded cheddar cheese on top.
5. Cook on the stovetop for about 5 minutes, until the edges begin to set. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is puffed and golden.
6. Allow to cool slightly before slicing and serving.

The Apple and Cheddar Frittata is a delightful dish that perfectly captures the flavors of fall. The sweet apples combined with sharp cheddar create a comforting and unique flavor profile that is sure to please everyone at your table. This frittata is not only delicious but also versatile—enjoy it warm or at room temperature as part of a brunch spread, or pack it for lunch during the week. It’s a wonderful way to celebrate the season and enjoy the bounty of autumn.

Spinach and Artichoke Frittata

This Spinach and Artichoke Frittata brings together the classic flavors of spinach and artichoke dip in a hearty and nutritious dish. Loaded with fresh spinach, tender artichoke hearts, and creamy ricotta cheese, this frittata is a crowd-pleaser that works well for brunch or as a light dinner option. It’s easy to prepare and can be made ahead, making it perfect for entertaining.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1 cup canned or frozen artichoke hearts, drained and chopped
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, ricotta cheese, Parmesan cheese, garlic, salt, and pepper until well combined.
3. In an oven-safe skillet, heat olive oil over medium heat. Add the chopped spinach and artichoke hearts, cooking until the spinach is wilted, about 3-4 minutes.
4. Pour the egg mixture over the sautéed vegetables, ensuring even distribution. Allow it to cook on the stovetop for about 5 minutes, until the edges start to set.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and golden.
6. Let it cool for a few minutes before slicing and serving.

The Spinach and Artichoke Frittata is a delightful way to enjoy a classic flavor combination in a new format. With its creamy texture and vibrant colors, this frittata makes for an appealing dish that’s packed with nutrients. It’s perfect for a weekend brunch or a light dinner, and it’s equally delicious served warm or at room temperature. Pair it with a fresh salad for a complete meal that celebrates the flavors of the season.

Pumpkin and Sage Frittata

This Pumpkin and Sage Frittata is a seasonal favorite that captures the essence of fall. With creamy pumpkin puree and fragrant sage, this frittata is not only visually appealing but also rich in flavor. It’s a wholesome dish that can be enjoyed for breakfast or as a comforting dinner option, making it a versatile addition to your fall recipe collection.

Ingredients:

• 6 large eggs
• 1 cup canned pumpkin puree
• 1/4 cup milk
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, pumpkin puree, milk, sage, salt, and pepper until well combined.
3. In an oven-safe skillet, heat olive oil over medium heat. Pour the egg mixture into the skillet, ensuring even distribution.
4. Cook on the stovetop for about 5 minutes until the edges begin to set. Sprinkle the shredded mozzarella cheese on top.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and fully set.
6. Allow it to cool for a few minutes before slicing and serving.

The Pumpkin and Sage Frittata is a deliciously unique dish that highlights the flavors of fall in a delightful way. The creamy pumpkin adds a lovely richness, while the sage brings an aromatic touch that elevates the entire dish. This frittata is perfect for brunch gatherings or a cozy family dinner. Serve it with crusty bread or a side of mixed greens for a comforting meal that embodies the spirit of the season.

Zucchini and Corn Frittata

This Zucchini and Corn Frittata celebrates the last of the summer harvest, making it a fantastic dish for fall gatherings. With fresh zucchini, sweet corn, and a hint of chili powder, this frittata is both flavorful and satisfying. It’s a wonderful choice for breakfast, brunch, or a light dinner, bringing a taste of summer into your fall meals.

Ingredients:

• 6 large eggs
• 1 cup zucchini, diced
• 1 cup fresh or frozen corn kernels
• 1/2 cup onion, diced
• 1/2 cup shredded Monterey Jack cheese
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, chili powder, salt, and pepper until well blended.
3. In an oven-safe skillet, heat olive oil over medium heat. Add the diced onion and zucchini, sautéing until softened, about 5 minutes.
4. Stir in the corn and cook for another 2-3 minutes until heated through.
5. Pour the egg mixture over the sautéed vegetables, ensuring an even distribution. Sprinkle the shredded Monterey Jack cheese on top.
6. Cook on the stovetop for about 5 minutes, allowing the edges to set. Then, transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is puffed and golden.
7. Let it cool for a few minutes before slicing and serving.

The Zucchini and Corn Frittata is a delightful way to showcase the flavors of late summer and early fall. The combination of tender zucchini and sweet corn provides a lovely texture, while the chili powder adds a subtle kick. This frittata is perfect for any meal of the day, making it a versatile dish for family gatherings or busy weeknights. Serve it with a dollop of sour cream or avocado for a delicious finishing touch that enhances its flavors.

Sweet Potato and Kale Frittata

This Sweet Potato and Kale Frittata is a nourishing dish that brings together the natural sweetness of roasted sweet potatoes and the hearty texture of kale. Packed with vitamins and minerals, this frittata is a perfect representation of fall’s bounty. It’s a delicious and satisfying meal that can be enjoyed for breakfast, brunch, or dinner.

Ingredients:

• 6 large eggs
• 1 cup sweet potatoes, peeled and diced
• 1 cup kale, chopped
• 1/2 cup onion, diced
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the diced sweet potatoes and cook until they are tender and lightly browned, about 10-12 minutes.
3. Add the diced onion and chopped kale to the skillet, cooking until the onion is translucent and the kale is wilted, about 3-4 minutes.
4. In a large bowl, whisk together the eggs, salt, and pepper. Pour the egg mixture over the sautéed vegetables in the skillet.
5. Sprinkle the crumbled feta cheese evenly over the top.
6. Cook on the stovetop for about 5 minutes, until the edges begin to set. Then, transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is puffed and fully cooked through.
7. Allow it to cool slightly before slicing and serving.

The Sweet Potato and Kale Frittata is a hearty and flavorful dish that showcases the vibrant colors and tastes of fall. The combination of sweet potatoes and kale creates a wonderful balance of sweetness and earthiness, while the feta adds a creamy tang. This frittata is versatile enough to be served hot or at room temperature, making it an excellent option for meal prep or brunch gatherings. Pair it with a side salad for a complete, nutritious meal that embodies the spirit of the season.

Mushroom and Thyme Frittata

This Mushroom and Thyme Frittata is a savory dish that highlights the rich, earthy flavors of mushrooms combined with aromatic thyme. It’s a comforting meal that captures the essence of fall and is perfect for a cozy brunch or a satisfying dinner. With its simple preparation and delicious taste, this frittata is sure to become a favorite in your autumn recipe rotation.

Ingredients:

• 6 large eggs
• 2 cups mixed mushrooms, sliced (such as cremini, shiitake, or button)
• 1/2 cup onion, diced
• 1/4 cup fresh thyme leaves (or 1 teaspoon dried thyme)
• 1/2 cup Gruyère cheese, grated
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the sliced mushrooms to the skillet and sauté until they are golden brown and have released their moisture, about 8-10 minutes.
4. Stir in the fresh thyme, salt, and pepper, cooking for an additional minute to combine the flavors.
5. In a large bowl, whisk together the eggs and pour the mixture over the sautéed mushrooms. Sprinkle the grated Gruyère cheese on top.
6. Cook on the stovetop for about 5 minutes, allowing the edges to set. Then, transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is puffed and lightly golden.
7. Let it cool for a few minutes before slicing and serving.

The Mushroom and Thyme Frittata is a deliciously earthy dish that brings a touch of sophistication to any meal. The combination of savory mushrooms and aromatic thyme creates a delightful flavor profile that is both comforting and satisfying. This frittata is perfect for brunch or as a light dinner, and it pairs wonderfully with a crisp green salad or crusty bread. Enjoy this warm or at room temperature as a delightful addition to your fall menu.

Cheesy Broccoli and Bacon Frittata

This Cheesy Broccoli and Bacon Frittata combines the goodness of fresh broccoli with crispy bacon and melted cheese, making it a delicious and satisfying meal. The flavors come together beautifully, creating a hearty dish that’s perfect for breakfast, brunch, or dinner. It’s an easy recipe that can be prepared in a matter of minutes, making it a great option for busy weekdays or leisurely weekends.

Ingredients:

• 6 large eggs
• 1 cup broccoli florets, blanched
• 1/2 cup cooked bacon, crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. In an oven-safe skillet, heat olive oil over medium heat. Add the blanched broccoli and crumbled bacon, sautéing for 2-3 minutes until heated through.
4. Pour the egg mixture over the broccoli and bacon, ensuring even distribution. Sprinkle the shredded cheddar cheese on top.
5. Cook on the stovetop for about 5 minutes, allowing the edges to set. Then, transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is puffed and cooked through.
6. Allow it to cool slightly before slicing and serving.

The Cheesy Broccoli and Bacon Frittata is a comforting and flavorful dish that combines classic breakfast ingredients in a new way. The crisp bacon adds a savory crunch, while the cheddar cheese creates a creamy texture that pairs perfectly with the tender broccoli. This frittata is ideal for any meal of the day and can be enjoyed warm or at room temperature. Serve it with a side of fresh fruit or a light salad for a complete and satisfying meal that embraces the flavors of fall.

Apple and Cheddar Frittata

This Apple and Cheddar Frittata brings together the sweetness of fall apples and the sharpness of cheddar cheese, creating a delightful balance of flavors. The addition of fresh herbs adds a fragrant touch that complements the dish beautifully. This frittata is not only easy to prepare but also a unique way to incorporate seasonal produce into your meals. It’s perfect for brunch or a light dinner and pairs wonderfully with a side salad.

Ingredients:

• 6 large eggs
• 1 cup apples, peeled and diced (such as Granny Smith or Honeycrisp)
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup onion, diced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon ground cinnamon (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the diced apples to the skillet, sautéing for about 5-7 minutes until they begin to soften. If using, sprinkle cinnamon over the apples for added flavor.
4. In a large bowl, whisk together the eggs, salt, pepper, and chopped parsley. Pour the egg mixture over the sautéed apples and onions.
5. Sprinkle the grated cheddar cheese evenly over the top.
6. Cook on the stovetop for about 5 minutes, allowing the edges to set. Then, transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is puffed and cooked through.
7. Allow it to cool slightly before slicing and serving.

The Apple and Cheddar Frittata is a delightful dish that perfectly captures the essence of fall. The combination of sweet apples and sharp cheddar creates a unique and satisfying flavor profile that is sure to impress. This frittata is versatile enough to be enjoyed warm or at room temperature and makes for a beautiful centerpiece at any brunch table. Serve it alongside a light arugula salad for a refreshing contrast, and relish the comforting tastes of autumn in every bite.

Spinach and Roasted Red Pepper Frittata

This Spinach and Roasted Red Pepper Frittata is a vibrant and flavorful dish that showcases the fresh, earthy taste of spinach paired with the sweetness of roasted red peppers. The combination of these ingredients not only creates a stunning presentation but also makes for a nutritious meal packed with vitamins and minerals. It’s an ideal choice for brunch or a light lunch, and it can be easily customized with your favorite herbs and spices.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup roasted red peppers, diced
• 1/2 cup onion, diced
• 1/2 cup mozzarella cheese, shredded
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Stir in the chopped spinach and roasted red peppers, cooking until the spinach wilts, about 2-3 minutes.
4. In a large bowl, whisk together the eggs, salt, pepper, and oregano (if using). Pour the egg mixture over the sautéed vegetables.
5. Sprinkle the shredded mozzarella cheese evenly on top.
6. Cook on the stovetop for about 5 minutes, allowing the edges to set. Then, transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is puffed and fully cooked.
7. Let it cool slightly before slicing and serving.

The Spinach and Roasted Red Pepper Frittata is a deliciously colorful dish that celebrates the flavors of the season. The combination of fresh spinach and sweet roasted red peppers adds depth and vibrancy, while the mozzarella cheese creates a gooey, satisfying texture. This frittata can be served warm or at room temperature, making it perfect for entertaining or meal prep. Pair it with whole-grain toast or a side of fresh fruit for a wholesome and flavorful meal that embodies the spirit of fall.

Pumpkin and Goat Cheese Frittata

This Pumpkin and Goat Cheese Frittata is a deliciously seasonal dish that highlights the unique flavors of pumpkin and tangy goat cheese. The creamy goat cheese pairs perfectly with the sweet and savory notes of pumpkin, making this frittata a standout option for fall gatherings. It’s an easy-to-make dish that can be enjoyed for breakfast, brunch, or even a light dinner, bringing warmth and comfort to your table.

Ingredients:

• 6 large eggs
• 1 cup pumpkin puree (canned or homemade)
• 1/2 cup goat cheese, crumbled
• 1/2 cup onion, diced
• 1 teaspoon ground nutmeg
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Stir in the pumpkin puree, salt, pepper, nutmeg, and sage, mixing until well combined and heated through, about 2-3 minutes.
4. In a large bowl, whisk together the eggs and pour the mixture over the pumpkin mixture in the skillet.
5. Sprinkle the crumbled goat cheese evenly on top.
6. Cook on the stovetop for about 5 minutes, allowing the edges to set. Then, transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is puffed and set.
7. Allow it to cool slightly before slicing and serving.

The Pumpkin and Goat Cheese Frittata is a delightful and flavorful dish that celebrates the essence of fall. The creamy goat cheese combined with the sweetness of pumpkin creates a rich and satisfying meal that is perfect for any occasion. This frittata can be served hot or at room temperature, making it a versatile option for brunch, lunch, or a light dinner. Pair it with a crisp salad or roasted vegetables for a complete and nourishing meal that captures the spirit of the season.

Note: More recipes are coming soon!