Autumn Vegetable Fritatta
I know autumn is long gone (unless you’re in the Southern hemisphere, then it is just on the horizon), but this is what a certain someone asked me to make when I asked what they wanted for breakfast.
My mom used to make frittatas pretty often. I used to think they were so fancy, but they were her way of using up whatever vegetables were leftover in the fridge. I honestly hadn’t really made more than one or two before (that honestly were just failed omelets, so I was so surprised when this one turned out.
I probably would have used gruyere cheese (let me know if you try it with that), but the pepper jack gave it a nice kick. Plus, I add Cholula to anything savory that stands still so it gave me an excuse to use my favorite condiment and a little bit of avocado for some healthy fat on the side. I actually ended up eating a slice of this cold one morning when I was particularly snacky and knew I would be ravenous in an hour so I just wanted to nip the hunger in the bud.
Autumn Veggie Fritatta
- 4 eggs
- 5 egg whites
- 1 chicken sausage link
- 6 oz pepperjack cheese, grated
- ½ cup butternut squash, cooked
- 8 oz shitake mushrooms
- 4 cups spinach
- ¼ cup chopped green onions
- ¼ cup almond milk, unsweetened
- 2 tbsp garlic
- 2 tsp olive oil
- ¼ tsp salt
- ¼ tsp crushed red pepper
- ¼ tsp crushed black pepper
- Heat a sauté pan or a cast iron skillet on the stove on low heat.
- Add olive oil & garlic. Cook garlic until fragrant, about one minute.
- Add chicken sausage and cook about 10 minutes or until nearly fully cooked.
- Add mushrooms and cook until soft, about 10 minutes (because you're on low heat).
- While mushrooms are cooking, mix eggs, egg whites, grated cheese, almond milk, salt and both peppers in a bowl and set aside.
- Add spinach, green onions and squash and cook until spinach is wilted, about 2-3 minutes. Continue stirring to make sure veggies are well mixed.
- Add in egg, cheese and milk mixture. Turn up heat to medium.
- Let sit on medium heat until fully cooked, about 10-15 minutes.
- Set oven to broil and pop pan/skillet in for 3-5 minutes until top browns.
- Serve with salsa, avocado or whatever else you like with your eggs.
Chat with me:
What’s your favorite way to eat eggs? What meal could someone cook to impress you?