Frittatas are the centerpiece to a perfect brunch. And though we’re nearing Spring, let’s celebrate those last few weeks of the Winter garden! While brunch itself is a questionable meal, this amazing Brunch Frittata with Winter Vegetables is a solid yes! With savory Brussels Sprouts (my fave!), sweet butternut squash and creamy cheese, this Brunch Frittata is perfect for an easy and impressive breakfast, brunch, or dinner (brinner…?)
I started with Cookie and Kate’s very generic, but very effective frittata recipe. And then I let the local farmer’s market take it from there. This time of year, we have large Brussels sprouts and squash galore. Round this out with creamy, salty feta and you get a savory and slightly sweet brunch dish that’s ready to impress!
I was mostly happy to have found a way to make a frittata without an oven-safe skillet. I know, right? I started a food blog and don’t even have an oven-safe skillet. Well, I have a cast iron skillet, but my goodness, that’s too heavy. I went with the spring form pan lined with parchment, and the sides still crisped up a little bit. I was happy not to have to sacrificed too much browning.
What you end up with is a light, but hearty Brunch Frittata with all the best parts of the Winter garden. And let’s not forget…You’ve made eggs for 6 people, without waiting over a skillet. And you’ve managed to get kids (and adults) to eat vegetables at the first meal of the day. You should be very proud – why don’t you celebrate with a mimosa?
With savory Brussels Sprouts, sweet butternut squash and creamy cheese, this Brunch Frittata with Winter Vegetables is perfect for an easy and impressive breakfast, brunch, or meatless Monday dinner!
- 2 teaspoons olive oil
- 1 1/2 cup butternut squash (diced small)
- 1 1/2 cup Brussels sprouts (diced or quartered, if small)
- 1 yellow onion (diced)
- Salt and Pepper to taste
- 1 teaspoon dried oregano
- 8 large eggs
- 2 tablespoons skim milk (or any milk/half and half)
- 1/2 cup feta cheese (crumbled)
- 1/2 cup part-skim mozzarella cheese (shredded & divided)
Preheat oven to 400 degrees.
Line a 9 inch spring-form pan or 9 inch square baking pan with parchment paper.
Heat the olive oil in a sauté pan over medium-high heat. Add squash, sprouts, and onion and cook for about 10 minutes, until they begin to soften. Add salt, pepper, and oregano and cook for 1-2 minutes. Remove from the heat and allow to cool until just warm (you don't want it to pre-scramble the eggs on you).
In a medium bowl whisk together eggs, milk, feta, and 1/4 cup of the mozzarella cheese. Mix in the cooked vegetables and season with another pinch of salt and pepper.
Pour into the prepared baking pan and bake for 15 minutes. Top with the remaining 1/4 cup mozzarella cheese and bake for an additional 10 minutes, until frittata is firm in the center and a knife inserted into the dish comes out clean.
Allow to cool for about 5 minutes before slicing into 6 portions and serving.
For 1/6 of Frittata: Calories 227 ~ Total Fat 14 g ~ Saturated Fat 6 g ~ Trans Fat 0 g ~ Cholesterol 271 mg ~ Sodium 385 mg ~ Potassium 373 mg ~ Total Carbohydrate 10 g ~ Dietary Fiber 2 g ~ Sugars 4 g ~ Protein 16 g