The Unusual Charm of a Cozy Fall Frittata

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This fall, I decided to embrace the season’s unexpected flavors by crafting a frittata that’s anything but ordinary. Instead of the usual herbs, I infused my eggs with a hint of cinnamon and roasted squash, giving it a subtle but surprising warmth. The aroma that swirled through my kitchen was like a comforting blanket on a crisp morning, drawing everyone to the table.

What makes this recipe stand out is its versatility. It’s breakfast, lunch, and dinner all rolled into one easy, oven-baked package. Plus, with only a few ingredients, it’s a perfect way to celebrate the bounty of fall without fussing over complicated steps.

Roasted Squash and Cinnamon Frittata

This frittata features eggs baked with roasted squash and a hint of cinnamon, creating a warm and flavorful dish. The mixture is cooked in the oven until set with a slightly golden top, resulting in a tender, sliceable texture that can be served hot or room temperature.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • 2 cups roasted squash, cubed preferably butternut or delicata
  • 6 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil for greasing the skillet
  • to taste black pepper

Equipment

  • Knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Oven-safe skillet or baking dish

Method
 

  1. Preheat your oven to 375°F (190°C). Grease an oven-safe skillet or baking dish with a tablespoon of olive oil to prevent sticking and set aside.
  2. Chop the roasted squash into bite-sized cubes, aiming for even pieces for uniform cooking. Arrange the cubes evenly in the prepared skillet.
  3. In a mixing bowl, crack in the eggs and whisk thoroughly until the yolks and whites are fully combined. Add the ground cinnamon, salt, and freshly ground black pepper, then whisk again to incorporate the spices deeply into the mixture.
  4. Pour the seasoned egg mixture evenly over the roasted squash, making sure all the pieces are submerged and well-coated. Gently shake or tilt the skillet to distribute evenly.
  5. Place the skillet into the preheated oven and bake for about 20 to 25 minutes. The eggs will puff up slightly and turn a light golden around the edges as they cook through.
  6. Check for doneness by inserting a toothpick or knife into the center—if it comes out clean and the top is set, the frittata is ready.
  7. Remove the skillet from the oven and let it rest for a few minutes—this helps the frittata set further and makes it easier to slice.
  8. Slice the frittata into portions and serve warm or at room temperature, enjoying the tender eggs balanced with sweet roasted squash and aromatic cinnamon.

This frittata is my new fall staple—a dish that combines nostalgia with a touch of culinary adventure. Whether it’s for a cozy weekend brunch or a quick weeknight dinner, its hearty, sweet-salty balance keeps everyone coming back for more.

As the temperature drops outside, I love how this dish warms up the table and the soul. It’s a reminder that sometimes, the simplest ingredients layered with a little seasonal magic make the most memorable meals.

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