Butternut Squash Frittata Recipe (Vegetarian)
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Jump to RecipeThis Butternut Squash Frittata is a vegetarian fall favorite recipe made with eggs, squash, caramelized onions, and spices. A hearty and satisfying brunch recipe that’s ready in just 30 minutes… great to make the night before, or freeze before baking.
If you have extra butternut squash that is in season, this is one of the best ways to enjoy it. Serve this frittata for a delicious fall brunch recipe everyone will love.
This Butternut Squash Frittata Recipe Is
- Cozy
- Creamy
- Flavorful
- Earthy
- Made in One Pan Only
- Ready in 30 Minutes
- Vegetarian
- Great to Meal Prep or Make Ahead
Cozy Fall Brunch Recipes for the WIN!
This butternut squash and kale frittata recipe is great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!). It’s the perfect recipe for brunch guests, or just for getting the whole family together to enjoy a slow weekend meal. This fall frittata recipe is also great for having company over for a holiday brunch as well. Ready in under 30 minutes, this frittata is simple to get on the table, and it will go fast!
You can browse all my breakfast and brunch recipes. If you are heading to a brunch at someone else’s home check out my brunch hostess gift guide for simple gift ideas the host will love!
What’s In This Vegetarian Butternut Squash Frittata Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Onions, Kale, Butternut Squash
- Worcestershire Sauce: for that unbelievably rich umami flavor, but make sure you use a vegan variety if you don’t eat meat (some can contain anchovies).
- Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Extra virgin olive oil
- Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily! I love this garlic powder and add it to a lot of recipes that I would use fresh garlic in too.
- Eggs – we get ours from the farm down the road, and if you can support your local farmers!
- Milk of choice
- Cheese, I used crumbled goat cheese
- Smoked Paprika: give an additional depth of flavor to this dish.
How Do I Make This Vegetarian Frittata with Butternut Squash Recipe?
- Preheat oven to 425 degrees Fahrenheit.
- In a large 11 inch cast iron skillet, add the olive oil and onions. Sauté over low heat for about 10 minutes until they begin to brown. Add the diced butternut squash and sauté for an additional 10 minutes until the squash begins to soften.
- Add the Worcestershire sauce, Herbs de Provence, garlic powder, kale, and stir well to combine.
- Crack the eggs into a separate bowl, and add the cheese, milk, salt, pepper, and paprika. Whisk well until the eggs are well scrambled.
- Pour the eggs mixture into the Cass iron skillet with the vegetables and quickly combine.
- Cook the eggs in the skillet for 4 to 5 minutes until the edges set (do not stir).
- Place the frittata in the oven and bake for 8 to 10 minutes until the top is lightly browned.
- Remove from oven, allow to cool for 10 minutes, and slice to serve.
To make ahead or the night before, follow the above steps until the frittata is fully cooked. Cover with a plastic wrap, and refrigerate for up to a day. To reheat, place in a 350 degree oven for 15 minutes until hot.
Half Hour Brunch Recipes
This vegetarian frittata with butternut squash is what I call an Easy Weekend Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those days when you want a quick homecooked meal but don’t want to spend hours in the kitchen.
I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a simple meal can be on your table in no time. Even faster than ordering from a diner!
More Easy Vegetarian Brunch Recipes You’ll Love!
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Butternut Squash Frittata
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 sweet onion thinly sliced
- 2 cups butternut squash diced into 1/2 inch cubes
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Herbes de Provence
- 1/2 teaspoon garlic powder
- 1 cup kale chopped
- 10 eggs
- 1/4 cup milk
- 1 cup goat cheese crumbled
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a large 11 inch cast iron skillet, add the olive oil and onions. Sauté over low heat for about 10 minutes until they begin to brown. Add the diced butternut squash and sauté for an additional 10 minutes until the squash begins to soften.
- Add the Worcestershire sauce, Herbs de Provence, garlic powder, kale, and stir well to combine.
- Crack the eggs into a separate bowl, and add the goat cheese, milk, salt, pepper, and paprika. Whisk well until the eggs are well scrambled.
- Pour the eggs mixture into the Cass iron skillet with the vegetables and quickly combine.
- Cook the eggs in the skillet for 4 to 5 minutes until the edges set (do not stir).
- Place the frittata in the oven and bake for 8 to 10 minutes until the top is lightly browned. Remove from oven, allow to cool for 10 minutes, and slice to serve.
- To make ahead or the night before, follow the above steps until the frittata is fully cooked. Cover with a plastic wrap, and refrigerate for up to a day. To reheat, place in a 350 degree oven for 15 minutes until hot.
Nutrition
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