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Fall-Inspired Pumpkin and Gruyère Frittata

This frittata combines seasonal roasted pumpkin, nutty Gruyère cheese, and warm cinnamon into a hearty baked egg dish. It features a fluffy, slightly custardy texture with golden-brown edges, showcasing chunks of pumpkin throughout. The dish is cooked in a single skillet for easy preparation and serving.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup roasted pumpkin or squash, diced preferably leftover for extra flavor
  • 4 large eggs beaten lightly
  • 1/2 cup Gruyère cheese, shredded nutty and melts well
  • 1 teaspoon cinnamon adds warm autumn flavor
  • 2 tablespoons olive oil for sautéing and greasing
  • to taste Salt and pepper adjust seasoning as desired

Equipment

  • Skillet or ovenproof frying pan
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly brush your skillet with olive oil and set it over medium heat.
  2. Add a spoonful of olive oil to the skillet, then gently sauté the diced pumpkin for 2-3 minutes until it starts to warm and soften, filling the kitchen with sweet, roasted aroma.
  3. Meanwhile, in a mixing bowl, whisk together the eggs until smooth and slightly frothy. Stir in the cinnamon, salt, and pepper, then fold in the shredded Gruyère cheese.
  4. Pour the beaten egg mixture evenly over the warmed pumpkin in the skillet, ensuring the pumpkin is well coated and evenly distributed.
  5. Let the eggs cook undisturbed for 2-3 minutes until the edges begin to set and turn slightly golden, and the mixture starts to bubble around the perimeter.
  6. Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the top is puffed, golden brown, and a knife inserted in the center comes out clean.
  7. Remove the skillet from the oven and let the frittata cool for a couple of minutes. Carefully slide a spatula around the edges to loosen it from the pan.
  8. Slice into wedges and serve warm, garnished with a sprinkle of extra Gruyère or fresh herbs if desired.

Notes

Feel free to add herbs like sage or thyme for extra fall flavor. This dish pairs well with crusty bread or a simple green salad.