This Butternut Squash and Rosemary Frittata has the perfect blend of sweet squash and aromatic rosemary for a delightful breakfast. Quick and comforting, it elevates your mornings with ease.
This delicious, seasonal frittata will not disappoint your tastebuds. Enjoy butternut squash while it’s at its best and in season!
This frittata is unusual because it is actually quite sweet. While the eggs, potatoes, and the small amount of cheese provide a solid, savory base, the butternut squash and onions, which caramelize just beautifully in the oven, add an unexpected yet welcome sweetness.
There’s just something about sweet and salty which is just… perfect.
You could throw this together in under 30 minutes for a brunch, it would easily serve 2 people as a main meal with a nice salad.
It’s a hearty, comforting, and yet feel-good meal that will satisfy your Autumnal need for comfort food, without packing in huge amounts of unhealthy calories.
Why You’ll Love This Recipe
- Easy to Prepare. Frittatas are an easy meal to prepare.
- Savory Fall Flavors. This frittata comes alive with the addition of butternut squash. It’s a sweet and savory twist you’ll love.
- Weeknight Dinner. This recipe is made in 30 minutes making it perfect for the weeknight.
How to Make Butternut Squash Frittata
This savory and sweet frittata comes together effortlessly.
- Potatoes. Any potato will work in this recipe.
- White Onion. Cooked onion adds the perfect sweetness to this dish.
- Butternut Squash. Adds a sweet and savory flavor to this frittata.
- Eggs. Eggs are the foundation of a good frittata. Use fresh large eggs.
- Fresh Rosemary. This herb really brings out the fall flavors without overpowering the dish.
- Cheese. Every frittata needs a little cheese. Use a cheese that melts easily like cheddar.
1. Preheat the Oven. Preheat the oven and heat olive oil in a large skillet.
2. Prepare the Vegetables. Slice the potatoes into thick slices. Peel the onion and slice it into thick rings. Use a vegetable peeler to slice the butternut squash into “ribbons.” You can chop the butternut squash into small squares if you prefer.
3. Cook the Vegetables. Using a skillet, add some oil and sauté the potatoes until they begin to go soft, then add the onions until they are translucent.
4. Prepare the Eggs. Beat the eggs together in a large bowl, season with salt and pepper, and add the fresh rosemary and set aside.
5. Add the Butternut Squash. Once the onions are translucent, add the butternut squash to the pan and arrange everything so it is lying flat in the pan.
6. Add the Eggs. Pour the egg mixture evenly over the top to allow the egg mixture to fill all the gaps. Grate some cheese directly on top of the frittata.
7. Bake. Bake in the oven until the top turns golden brown. Serve immediately.
Recipe Tips, Variations, and Substitutions
- Use sweet potato instead of butternut squash. If you do not have butternut squash you can use sweet potatoes for a similar flavor.
- Cheddar cheese. Use a classic cheese that melts easily like cheddar cheese or gouda, for the best flavor.
Store leftover frittata in an airtight container in your fridge for up to 4 days. Reheat the frittata in your oven until heated through.
Try These Other Egg Recipes
- Poached Egg and Avocado on Toast – This is an easy breakfast or lunch packed with flavor.
- Loaded Breakfast Naan – A pillowy naan loaded with chargrilled peppers, avocado, sweetcorn, and egg is the ultimate breakfast.
- Pea Omelet with Mint and Mascarpone – A simple omelet with spring flavors.
Butternut Squash and Rosemary Frittata
- 1 skillet
- 3 potatoes
- 1 white onion
- ½ butternut squash small
- 5 eggs
- 1 rosemary sprig fresh, finely chopped
- 1/4 cup cheese grated
- Preheat the oven to 356°F (180°C). Heat 1 tablespoon of olive oil in a large skillet.
- Slice the potatoes into 1/4 inch thick slices. Peel the onion and slice it into 1/4 inch thick rings. Use a vegetable peeler to slice the butternut squash into “ribbons”. You can chop the butternut squash into small squares if you prefer.
- Using a skillet, sauté the potatoes in a little oil for 5 minutes until they begin to go soft, then add the onions and sauté for a further 5 minutes or until the onions begin to go translucent. Meanwhile, beat the 5 eggs together in a bowl, season with salt and pepper, and add the fresh rosemary.
- Once the onions have gone translucent, add the butternut squash to the pan and arrange everything so it is lying flat in the skillet. Pour the egg mixture evenly over the top to allow the egg to fill all the gaps. Grate some cheese directly on top of the frittata.
- Bake in the oven for 20-22 minutes until the top turns golden brown, and serve immediately.
Images by Lauren Caris Short.