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Frittatas have gained immense popularity as a versatile meal option that suits almost any occasion, from leisurely weekend brunches to quick weeknight dinners. These Italian-inspired dishes are not only satisfying but also incredibly adaptable, allowing for a multitude of ingredient combinations based on personal preferences or seasonal availability. As we embrace the changing seasons, the significance of using fresh, seasonal ingredients becomes even more apparent—especially when it comes to fall vegetables that bring rich flavors and vibrant colors to our plates.

Mini Egg Frittatas with Fall Veggies

Start your day with these delicious Mini Egg Frittatas featuring fall veggies! Easy to prepare and packed with nutritious ingredients like butternut squash, Brussels sprouts, and spinach, these frittatas make for a hearty breakfast or snack. Perfectly portioned for meal prep, they’re versatile for any occasion, whether it's a cozy brunch or a quick weeknight dinner. Dive into this seasonal recipe and enjoy the flavors of autumn in every bite!
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Ingredients
  

6 large eggs

1 cup butternut squash, peeled and diced

1 cup Brussels sprouts, trimmed and halved

1/2 cup red onion, finely chopped

1 cup baby spinach, roughly chopped

1/2 cup shredded cheddar cheese (optional)

1/4 cup milk or cream

1 teaspoon olive oil

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

Fresh herbs (such as thyme or rosemary) for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with non-stick spray or brush with olive oil.

    Prepare the Vegetables: In a medium skillet, heat olive oil over medium heat. Add the diced butternut squash and Brussels sprouts, cooking for about 5-7 minutes until they begin to soften. Add red onion and cook for another 2-3 minutes, stirring occasionally. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Once cooked, remove from heat and let cool slightly.

      Whisk the Eggs: In a large mixing bowl, crack the eggs and whisk together with the milk or cream, a pinch of salt, and pepper until well combined and frothy.

        Combine Mixtures: Fold in the sautéed vegetable mixture along with the chopped spinach. If desired, add shredded cheddar cheese for extra flavor and creaminess.

          Fill the Muffin Tin: Pour the egg and veggie mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the frittatas are set and slightly golden on top. Insert a toothpick in the center to check for doneness; it should come out clean.

              Cool and Serve: Once baked, remove from the oven and let the mini frittatas cool in the tin for about 5 minutes before carefully removing them with a fork or spatula. Garnish with fresh herbs if desired and serve warm.

                Prep Time, Total Time, Servings:

                  15 minutes | 35 minutes | 12 mini frittatas