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Fall Vegetable Frittata

This fall-themed frittata is made by caramelizing seasonal vegetables such as corn, onions, and squash, then combining them with beaten eggs and cheese. It is baked until set with a golden top, resulting in a hearty dish with a soft interior and crispy edges showcasing vibrant, roasted produce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sweet corn kernels fresh or frozen
  • 1 large yellow onion thinly sliced
  • 1 cup diced squash butternut or acorn
  • 4 large eggs
  • 1/4 cup shredded sharp cheddar cheese optional
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Frying pan
  • Oven
  • Mixing bowl
  • Whisk

Method
 

  1. Heat the frying pan over medium heat and add olive oil, letting it shimmer. Add the sliced onions and cook, stirring occasionally, until they turn golden and caramelized, about 8-10 minutes, filling your kitchen with a sweet, toasty aroma.
  2. Add the diced squash and cook for another 5-7 minutes, stirring often, until the vegetables soften and develop some brown edges, releasing a warm roasted aroma.
  3. Stir in the corn kernels and cook for 2-3 more minutes, allowing the kernels to heat through and start to caramelize a bit, creating a bright, sweet scent.
  4. Meanwhile, crack the eggs into a mixing bowl and whisk until smooth. Mix in the shredded cheese and season with salt and pepper to taste, creating a fluffy, savory mixture.
  5. Pour the beaten eggs evenly over the cooked vegetables in the pan, gently distributing them so they settle into the pan and cover the vegetables.
  6. Reduce the heat to medium-low and cook for about 3-4 minutes, until the edges begin to set and turn slightly golden, with a bubbling sound coming from the pan.
  7. Transfer the pan to an oven preheated to 375°F (190°C) and bake for 15-20 minutes, or until the center is just set and the top is lightly browned.
  8. Remove the pan from the oven and let the frittata rest for a couple of minutes, allowing it to firm up for clean slicing and easier serving.
  9. Slice the frittata into wedges, revealing the colorful layers of roasted vegetables, and serve warm, perhaps with a fresh garnish or toast on the side.

Notes

You can customize this frittata by adding herbs like thyme or sage, or swapping in other seasonal veggies. To make it vegetarian-friendly, ensure the cheese is plant-based if needed.