Harvest Moon Frittata: A Cozy Autumn Surprise

As the leaves start to crunch underfoot and the air fills with the scent of cinnamon and apple cider, I find myself craving something to embrace the season’s warmth. This fall, I’ve been turning to a dish that’s both forgiving and festive—a hearty, colorful frittata that captures the spirit of sweater weather. It’s a perfect way to celebrate autumn’s bounty without fussing over complicated recipes.

This isn’t your typical breakfast fare; it’s a culinary patchwork of roasted root vegetables, caramelized onions, and crispy sage. Baked until fluffy and golden, it’s an easy dish to prep on a cozy morning or to carry over into brunch with friends. Plus, the ingredients are as comforting as a plaid blanket, making every bite a little nostalgic hug.

Autumn Roasted Vegetable Frittata

This frittata is made with roasted root vegetables, caramelized onions, and crispy sage, baked until fluffy and golden. The dish features a colorful, hearty texture with a tender interior and crisp top, ideal for brunch or a cozy breakfast. It showcases seasonal ingredients cooked with simple, methodical steps for a comforting, rustic appearance.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 220

Ingredients Equipment Method

Ingredients

  

• 2 cups mixed root vegetables (such as sweet potatoes, carrots, parsnips) peeled and diced
• 1 large yellow onion sliced thinly
• 8 leaves fresh sage coarse chopped
• 6 large eggs beaten
• 1/4 cup milk preferably whole milk
• 2 tablespoons olive oil
• to taste Salt and pepper for seasoning

Equipment

• Baking sheet
• Oven-safe skillet
• Whisk
• Mixing bowl
• Knife
• Cutting board

Method

 

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the diced root vegetables with a tablespoon of olive oil, salt, and pepper. Spread them out evenly on the baking sheet and roast for 20-25 minutes until tender and caramelized around the edges.
2. Meanwhile, heat a tablespoon of olive oil in an oven-safe skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown, about 10 minutes. Add the chopped sage and cook for another minute until fragrant.
3. Once the vegetables are roasted, add them to the skillet with the caramelized onions and sage. Stir gently to combine and distribute the flavors evenly.
4. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth and slightly frothy, helping the frittata to be fluffy.
5. Pour the beaten egg mixture evenly over the roasted vegetables in the skillet. Let it sit for a minute so the eggs begin to set around the edges.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the top is puffed and golden, and a inserted toothpick comes out clean.
7. Remove the skillet from the oven and let the frittata cool slightly for a few minutes. Slice into wedges showing the colorful, tender interior and crispy topping.
8. Serve warm, perhaps with a side of greens or a simple vinaigrette for a hearty fall meal or brunch.

In the hectic rush of daily life, a dish like this reminds us to slow down and savor what’s seasonal and local. Whether enjoyed with a dollop of sour cream or just as it is, this frittata brings a rustic charm to any table, turning a humble pantry staple into a celebration of fall’s colors and tastes.