Butternut Squash Frittata Recipe (Vegetarian)

 

 

Fall is in the air, and this Butternut Squash Frittata is bringing all the cozy autumn vibes to our table this weekend. This frittata is the perfect fall brunch recipe and is vegetarian for a tasty meal ready in no time. This frittata cooks in a cast iron skillet for an easy one0pan breakfast recipe that makes clean-up a breeze.

 

We grew a ton of butternut squash in our garden this year, so I’ve been having fun coming up with new recipes for it! I actually wanted to make this a quiche, but decided to go crustless after the bakery down the street ran out of dough.  This was such a delicious brunch, and made enough servings so we were able to have leftovers for the week.  An easy autumn breakfast everyone at the table will love!

 

• Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• 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).  Annie’s makes a great vegan Worcestershire sauce you can buy here!
• 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.
• 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.

 

1. Preheat oven to 425 degrees Fahrenheit.
2. 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.
3. Add the Worcestershire sauce, Herbs de Provence, garlic powder, kale, and stir well to combine.
4. Crack the eggs into a separate bowl, and add the cheese, milk, salt, pepper, and paprika. Whisk well until the eggs are well scrambled.
5. Pour the eggs mixture into the Cass iron skillet with the vegetables and quickly combine.
6. Cook the eggs in the skillet for 4 to 5 minutes until the edges set (do not stir).
7. Place the frittata in the oven and bake for 8 to 10 minutes until the top is lightly browned.
8. 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!

 

As always, if you make this vegetarian butternut frittata recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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