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Fall Vegetable Frittata

This fall-inspired frittata is made by whisking eggs with aromatic herbs and sautéed seasonal vegetables like pumpkin, bell peppers, and spinach. It is baked until puffed, set, and lightly golden on top, resulting in a fluffy, tender texture with vibrant colors throughout.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 6 large eggs beaten
  • 1/4 cup milk any kind
  • 1 cup pumpkin diced
  • 1 red bell pepper chopped
  • 2 cups fresh spinach roughly chopped
  • 2 tablespoons olive oil for sautéing
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated cheese optional, such as cheddar or Parmesan

Equipment

  • Mixing bowl
  • Frying pan
  • Oven-safe skillet or baking dish
  • Whisk

Method
 

  1. Preheat your oven to 375°F (190°C). In a mixing bowl, whisk together the eggs, milk, dried thyme, salt, and black pepper until smooth and slightly frothy.
  2. Heat olive oil in an oven-safe skillet over medium heat until shimmering. Add the diced pumpkin and chopped bell pepper, sautéing until they begin to soften and become fragrant, about 5 minutes.
  3. Add the chopped spinach to the skillet and cook until just wilted, about 2 minutes. Stir everything to evenly distribute the vegetables.
  4. Pour the beaten egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle grated cheese on top if using.
  5. Transfer the skillet to the preheated oven and bake until the frittata is puffed, set in the center, and lightly golden on top, about 15–20 minutes.
  6. Remove the skillet from the oven and let the frittata cool slightly before slicing. The final result should be fluffy, tender, and colorful with a slightly crispy top.