Description
A comforting Frittata featuring roasted vegetables, creamy eggs, and cheese, perfect for brunch or dinner.
Ingredients
- 8 large eggs, room temperature
- 1/3 cup milk or plain yogurt
- 1 cup roasted butternut squash, diced
- 1 cup baby spinach, roughly chopped
- 1 small onion, thinly sliced
- 1/2 cup halved cherry tomatoes
- 1/2 cup shredded mozzarella or feta
- 2 tablespoons olive oil
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
- Salt and freshly ground black pepper, to taste
- Optional: 2 strips of turkey bacon, cooked and chopped
Instructions
- Preheat the oven to 375°F (190°C). In a 10-inch ovenproof skillet, heat olive oil over medium heat.
- Add the onion and cook until translucent, about 5 minutes. Stir in the roasted squash and cherry tomatoes, cooking for another 2–3 minutes. Add spinach and cook until wilted. Season lightly with salt, pepper, and rosemary.
- In a bowl, whisk the eggs with milk or yogurt until combined and slightly frothy. Stir in half of the cheese and a pinch of salt and pepper.
- Pour the egg mixture evenly over the vegetables in the skillet. Scatter the cooked turkey bacon pieces (if using) and remaining cheese on top. Let the mixture cook undisturbed on the stovetop for 3–4 minutes until the edges begin to set.
- Transfer the skillet to the oven and bake for 12–15 minutes, or until the center is set and the top is lightly golden. A knife inserted in the center should come out clean.
- Remove from the oven and let the Frittata rest for 5 minutes before slicing. Serve warm with a simple green salad or crusty bread.
Notes
Use room-temperature eggs for a fluffier texture. Store leftover Frittata in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian