Brunch's Best Friend: A Seasonal Frittata

There are a few things that are crucial to making an epic frittata... Saute your vegetables before adding the eggs (helps remove excess liquid and build flavor) Whisk your eggs before adding them into the pan (aerates and helps keep the frittata fluffy) Cook your eggs low and slow (because no one wants tough bubblegum textured eggs) Slow the cooking process of the eggs by adding fat (milk, sour cream or butter) in 2 stages The frittata you are about to make incorporates all four principles, resulting in what could be your favorite frittata of all time. Great thing is, you don't need these veggies, herbs or cheeses, you can use whatever you have lying around. Also, it goes without saying that a frittata is the very best egg dish to serve your buds for brunch. It's easy to make for lots of people, it's beautiful and you don't have to eat it right away for it to be great. I recently served it to a group of my lady friends for a fun blogger brunch and it was a HUGE hit.
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  • Level: Easy
  • Total: 1 hr (including setting time)
  • Active: 30 min
  • Yield: 6 servings
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Ingredients

2 tablespoons olive oil

1/2 yellow onion, chopped 

1 small butternut squash, skin removed, cut into 1/2-inch cubes 

1 1/2 teaspoons fine sea salt 

3 garlic cloves, minced 

1 bunch chard, stems separated from leaves 

10 eggs 

1/2 cup whole milk 

3/4 cups mozzarella cheese, shredded (or any cheese you have on hand) 

2 1/2 ounces goat cheese 

1 tablespoon chopped parsley 

Sea salt, for sprinkling 

Directions

  1. Preheat oven to 450 degrees F.
  2. Heat 1 tablespoon of the olive oil in a 9-inch heatproof nonstick pan over medium heat. 
  3. Add the onion, butternut squash and 1/4 teaspoon of the salt, and cook until the onion becomes translucent, about 5 minutes. 
  4. Add the minced garlic and 1/4 teaspoon of the salt, stir to combine and cook until the garlic softens, about 2 minutes. 
  5. Thinly slice the stems of the chard and reserve the leaves. At the sliced stems to the pan and cook until the butternut squash softens, about 8 minutes. 
  6. Chop the chard leaves and add them to the pan along with 1/4 teaspoon of the salt. Cook until wilted, about 3 minutes. 
  7. Remove all the vegetables from the pan and set them aside in a medium bowl. 
  8. Whisk the eggs with the remaining 3/4 teaspoon of the salt and 1/4 cup of the milk in a large bowl. 
  9. Add the remaining 1 tablespoon of the olive oil to the pan and reduce the heat to low. 
  10. Add in the eggs and constantly move them around with a rubber spatula until they begin to set and resemble a very loose cottage cheese, about 5 minutes. 
  11. Once the eggs have begun to set, add the remaining 1/4 cup of the milk, all of the cooked vegetables, the shredded mozzarella cheese and 2 ounces of the goat cheese. Stir well to evenly distribute the cheese and veggies and use a rubber spatula to smooth out the top, as if you were smoothing frosting on the top of a cake. 
  12. Bake until the center is set and there is some caramelization around the edge of the frittata, 20 to 25 minutes. 
  13. Remove the frittata from the oven and allow it to rest and continue to firm up, 5 to 10 minutes. 
  14. Once the frittata is firm, place a large plate upside down on top of the pan and carefully invert the frittata onto the plate. 
  15. Top with the remaining 1/2 ounce of goat cheese, the chopped parsley and anything else you've got lying around and would like to use. Season with sea salt and serve. 

Cook’s Note

While the frittata rests in the pan, use that time to finish up anything else you want to serve with brunch: cut up some fruit, dress a salad, or set the table, etc. The frittata retains in its heat nicely, so you don't have to rush to serve it! You can also eat the frittata right out of the pan if you're nervous about flipping it.

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