Make a big sheet of simple fall squash, honeycrisp apples and onions the night before for dinner and tuck them into a frittata the next morning. This Fall Veg Frittata recipe came to be from exactly that! Now, add some bacon, mushrooms and feta cheese with a whisk of eggs and you’ve got yourself a hearty weekend brunch meal. A frittata is a great way to turn leftover meat and veggies into a brand new meal. Toss last night’s dinner in a cast iron pan with a bunch of whisked eggs, toss it in the oven and you have a sophisticated, savory brunch dish!
The grocery list.
- Bacon – I cook the bacon and mushrooms on the stove together because the mushrooms absorb a delicious fatty flavor from the bacon.
- Mushrooms – Mushrooms are earthy and delicious, perfect for a fall veg dish!
- Leftover Sheet Pan Fall Veggies – A frittata can be made with any vegetables, but I love the flavor combination of these veggies!
- Eggs – A frittata is like a quiche without crust (a little bit healthier), so make sure you have a lot of eggs if you’re planning on making this dish.
- Whole milk – I whisk a bit of milk with eggs before putting them in the pan when I make scrambled eggs, but you don’t need to. Every home cook has their own method of doing things, it’s ok if your kitchen habits are different from mine!
- Feta cheese – Crumbly cheeses like feta or goat cheese are good for frittatas because their textures allow them to distribute well throughout the dish.
- Fresh dill – Top your frittata with some fresh herbs!
- Avocado – A lot of my breakfasts include avocado, it has a lot of fatty proteins that give you plenty of energy for the day ahead!
An easy lunch that I make all the time is last night’s leftovers (usually vegetables and meat of some sort) chopped up and mixed into scrambled eggs. This Fall Veg Frittata is basically a more sophisticated version of that: leftovers used to make a whole new meal!
Always preheat your oven before you start! It’ll take longer than you think and you want that oven hot so it’s ready for you to make this delicious Fall Veg Frittata ASAP! Preheat the oven to 375°F.
Heat a large 12” cast iron skillet over medium heat. You don’t need to add any oil to the pan because bacon is so fatty already, and it will release fat as it cooks that will ensure it doesn’t stick to the pan. Cook the bacon in the skillet for 5-7 minutes, stirring occasionally to cook and crisp. I like my bacon pretty crispy, but cook yours to your desired doneness. Remember, it’ll cook a little more within the frittata in the oven, so be careful not to overcook it.
Add the mushrooms to the bacon in the skillet and cook them for 5 minutes until they’re tender and browned. Lastly, add the Fall Veggies and toss. Your Fall Veggies should already be cooked, so turn off the heat once you add them!
In a large bowl, whisk the eggs and milk until the mixture is well combined and bubbly. Pour the egg mixture directly into the cast iron over your veggies and bacon. Sprinkle the eggs with feta cheese.
Place the cast iron pan in the heated oven and bake your frittata for 35-40 minutes or until the eggs have completely set. You can tell they’ve set by using oven mitts to slightly shake your cast iron pan back and forth. The eggs should VERY SLIGHTLY jiggle if they’re set. Top with fresh dill and serve with sliced avocado.
Looking for more savory brunch recipes?
Here are a few to try:
Lastly, if you make this Fall Veg Frittata recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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- ½ pound bacon, chunk into chunks
- 1 cup mushrooms, quartered
- 1 cup leftover Sheet Pan Fall Veggies
- 10 eggs
- ¼ cup whole milk
- ¼ cup feta cheese
- Fresh dill for serving
- Avocado for serving
- Preheat the oven to 375°F.
- In a large 12” cast iron skillet over medium heat, cook the bacon for 5-7 minutes, stirring occasionally to cook and crisp. Add the mushrooms and cook for 5 minutes. Lastly, add the Fall Veggies, toss and turn off the heat.
- In a large bowl, whisk the eggs and milk until well combined and bubbly. Pour the egg mixture into the cast iron. Sprinkle the eggs with the feta cheese and bake for 35-40 minutes or until the eggs have completely set. Top with fresh dill and serve with sliced avocado.