I'm quite the frittata fan. I think they're always welcome at any brunch and can even be a satisfying light dinner when served with a salad. I especially like to take advantage of the season's produce and incorporate it into it as I did with Autumn Frittata. It's packed with roasted squash, mushrooms, bacon, gouda cheese, and sage. It tastes incredibly delicious with so many of falls great flavors.
Ingredients for Autumn Frittata:
6 eggs
3/4 cup whole milk
1 1/2 cups small diced butternut squash
6 ounces mushrooms, stems removed and caps sliced
1 large shallot, chopped
4 slices cooked bacon, cut into pieces
3/4 cup shredded gouda or swiss cheese
2 large or 4 small fresh sage leaves
olive oil
kosher salt
black pepper
I think using an 8-inch non-stick pan is ideal. This way, you can either serve it straight from the pan or remove it from the pan.
Time-Saving Tips: Make the bacon and squash the day before and bring to room temperature before proceeding with the recipe.
Let's see what we need.
We're ready to cook.
In a pie dish, combine squash with two teaspoons of oil, 1/8 teaspoon salt and a pinch of black pepper. Roast in a preheated 450-degree oven until tender but not mushy. Cooking the squash will take roughly 20 minutes; set aside and cool.
Add the milk and eggs in a medium-sized bowl. Season with salt and pepper and whisk until blended; set aside.
The next few steps go quickly, so make sure all of the ingredients are ready to go.
Saute the shallots for a minute in 2 tablespoons of oil. Add the mushrooms and season with salt and pepper; saute another minute. Gently fold in the squash and bacon. Pour in the egg mixture and sprinkle with the remaining ingredients. Cook gently until the edges start to cook. Gently transfer to a 450-degree oven and bake until just puffed and center is set.
It's ready! Autumn Frittata is deliciously full of fall flavors and is perfect for brunch entertaining, or even a light dinner with a salad. The best thing is it is just as good at room temperature as it is hot out of the oven. Serve with fruit and breakfast is served.
Enjoy!
Autumn Frittata:
6 eggs
3/4 cup whole milk
1 1/2 cups small diced butternut squash
6 ounces mushrooms, stems removed and caps sliced
1 large shallot, chopped
4 slices cooked bacon, cut into pieces
3/4 cup shredded gouda or swiss cheese
2 large or 4 small fresh sage leaves
olive oil
kosher salt
black pepper
In a pie dish, combine squash with two teaspoons of oil, 1/8 teaspoon salt and a pinch of black pepper. Roast in a preheated 450-degree oven until tender but not mushy. Cooking the squash will take roughly 20 minutes; set aside and cool.
I think using an 8-inch non-stick pan is ideal. This way, you can either serve it straight from the pan or remove it from the pan.
Add the milk and eggs in a medium-sized bowl. Season with salt and pepper and whisk until blended; set aside.
Saute the shallots for a minute in 2 tablespoons of oil. Add the mushrooms and season with salt and pepper; saute another minute. Gently fold in the squash and bacon. Pour in the egg mixture and sprinkle with the remaining ingredients. Cook gently until the edges start to cook. Gently transfer to a 450-degree oven and bake until just puffed and center is set.
The next few steps go quickly, so make sure all of the ingredients are ready to go.
Time-Saving Tips: Make the bacon and squash the day before and bring to room temperature before proceeding with the recipe.
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