Loaded with pumpkin, goat cheese and fresh sage, this pumpkin frittata is the perfect option for breakfast or brunch in the fall.
When it comes to the fall, I'm all about pumpkin - from pumpkin biscotti to pumpkin carrot soup to chicken and pumpkin risotto.
But have you every thought about having it in a frittata? Well this is super simple to make and tastes like fall!
Why This Recipe Works
- Easy - Just roast the pumpkin before cooking the aromatics and then adding the egg mixture to the skillet. From there, let the oven do its work.
- Fall flavors - The rich, earthy taste of pumpkin in this dish combined with the sage and nutmeg embodies the essence of autumn, making it a seasonal favorite.
- Versatile - Due to its savory notes, the frittata works not only for breakfast and brunch, but makes for a great dinner option as well.
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Ingredient Notes
- Pumpkin - Use whatever pumpkin you can find. Every type has a slightly different flavor.
- Olive oil/butter - The oil is used to cook the pumpkin, while the butter cooks the aromatics.
- Aromatics - Onion and garlic is used to build the flavor base of the frittata. Sauté them in butter until they're translucent before adding the other ingredients.
- Fresh sage - Fresh sage leaves add a distinctive, earthy flavor.
- Eggs - Use fresh, high-quality eggs for the best results. Eggs provide structure and richness to the frittata.
- Heavy cream - A small amount of cream makes the frittata even creamier.
- Seasonings - Salt, pepper and nutmeg are used for enhanced flavors. Experiment with other herbs and spices to customize the taste.
- Goat cheese - Choose a soft, creamy goat cheese for a tangy and creamy element.
Ingredient Swaps
Like any recipe, you can adapt this frittata to your liking. Some variations include:
- If you don't have or can't find pumpkin, butternut squash or sweet potatoes are good substitutes.
- You can use dried sage instead of fresh. Just reduce the amount to one third as it is more potent.
- Whole milk can be used instead of heavy cream.
- Instead of goat cheese, try feta, ricotta or shredded cheddar for a different flavor profile.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Toss the pumpkin with olive oil, salt and pepper and roast at 425°F for 20 minutes or until done.
Cook the onion in a skillet with the butter until translucent before adding the garlic and sage.
Add the pumpkin to the skillet.
In a large bowl, mix together the remaining ingredients.
Add the egg mixture to the skillet and cook until bottom begins to set.
Reduce oven to 375°F and bake for 15-20 minutes or until done.
FAQs
A frittata is a quiche without the crust. With a quiche, you place the crust in a skillet or pie serving dish and then bake with egg mixture, whereas the frittata’s “crust” is formed by the eggs cooking and browning on the outside.
Also a quiche is more custard like, while a frittata is more dense.
You know the frittata is done when the center is slightly jiggly and the edges are golden brown. You can also place a sharp knife in the center and it should come out clean.
You can keep leftovers in the fridge for 3 days or in the freezer for up to 3 months.
Yes. You can bake and then let cool before placing in the fridge for up to 3 days. To reheat, cover the pumpkin frittata with foil and bake at 325°F until warmed through.
Pro Tips/Recipe Notes
- Whisk the eggs until the yolks and whites are fully combined, but avoid overmixing, which can make the frittata tough.
- Don’t mess with the egg to dairy ratio or you won’t get the right consistency.
- Cast iron skillets are the only way to go for a frittata. Don’t consider anything else.
- You know the frittata is done when the center is slightly jiggly and the edges are golden brown.
- Allow the frittata to rest for a few minutes before slicing and serving. This helps it set and makes it easier to cut into clean portions.
Other Breakfast Recipes
If you’ve tried this pumpkin frittata recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Pumpkin Frittata
Ingredients
- 2 cups pumpkin, cut into ½ inch cubes
- 2 tablespoon olive oil
- salt and pepper
- 2 tablespoon unsalted butter
- ½ cup sweet onion, diced
- 3 cloves garlic, minced
- 2 tablespoon fresh sage, chopped
- 8 large eggs
- ⅓ cup heavy cream
- ½ teaspoon sea salt
- ¼ teaspoon ground nutmeg
- 4 oz goat cheese
Instructions
- Preheat oven to 425°F. Take pumpkin and cut off the top and bottom. Slice in half and scoop out the insides, reserving seeds for roasting if you want. Dice into ½" cubes. Toss with olive oil and season with salt and pepper. Roast for 20 minutes, or until tender, flipping halfway through.
- In a 12" cast iron skillet, heat butter over medium heat. Add onion and cook for about 5 minutes or until translucent. Add the garlic and sage, cooking for another minute. Toss in the roasted pumpkin.
- While cooking onion, whisk together eggs with the heavy cream, salt and nutmeg. Stir in the goat cheese. Add egg mixture to skillet and cook until bottom begins to set, about 5 minutes.
- Reduce oven to 375°F. Transfer skillet to oven and cook for another 15-20 minutes, or until top is set. Remove from oven and top with some additional sage if desired.
Notes
- Whisk the eggs until the yolks and whites are fully combined, but avoid overmixing, which can make the frittata tough.
- Don’t mess with the egg to dairy ratio or you won’t get the right consistency.
- Cast iron skillets are the only way to go for a frittata. Don’t consider anything else.
- You know the frittata is done when the center is slightly jiggly and the edges are golden brown.
- Allow the frittata to rest for a few minutes before slicing and serving. This helps it set and makes it easier to cut into clean portions.
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