Autumn Vegetable Fritatta

autumn vegetable gluten free fritatta | almost getting it together

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
Serves six

autumn vegetable gluten free fritatta | almost getting it together

Serve this for St. Patrick’s Day since it has some green in it… right?

autumn vegetable gluten free fritatta | almost getting it together

Gotta Fritatta.

Autumn Vegetable Fritatta
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast
Serves: 6
Ingredients
  • 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
Instructions
  1. Heat a sauté pan or a cast iron skillet on the stove on low heat.
  2. Add olive oil & garlic. Cook garlic until fragrant, about one minute.
  3. Add chicken sausage and cook about 10 minutes or until nearly fully cooked.
  4. Add mushrooms and cook until soft, about 10 minutes (because you're on low heat).
  5. While mushrooms are cooking, mix eggs, egg whites, grated cheese, almond milk, salt and both peppers in a bowl and set aside.
  6. 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.
  7. Add in egg, cheese and milk mixture. Turn up heat to medium.
  8. Let sit on medium heat until fully cooked, about 10-15 minutes.
  9. Set oven to broil and pop pan/skillet in for 3-5 minutes until top browns.
  10. Serve with salsa, avocado or whatever else you like with your eggs.
Nutrition Information
Serving size: 6 Calories: 235 Fat: 15.1 Saturated fat: 7.6 Carbohydrates: 9.1 Sugar: 2.3 Sodium: 660 Fiber: 1.7 Protein: 15.4

 

autumn vegetable gluten free fritatta | almost getting it together

Look at all that vegetabley goodness.

 

Chat with me:
What’s your favorite way to eat eggs? What meal could someone cook to impress you?

22 comments on “Autumn Vegetable Fritatta

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cottercrunch on March 10, 2014 7:43 am

i’ve got to get a better skillet. MUST MAKE this

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Almost Getting It Together on March 10, 2014 11:09 pm

Check yard sales/flea markets for a cast iron skillet… that way it’s pre-seasoned… and much cheaper!

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Ang @ Nutty for Life on March 10, 2014 9:46 am

This makes me want to steal my roommates cast iron skillet. Glad you decided to post this one!

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Almost Getting It Together on March 10, 2014 11:09 pm

Haha I had to once you told me to :) Yes, I think the cast iron skillet made it… they are just super annoying to clean.

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Davida @The Healthy Maven on March 10, 2014 9:57 am

This is so pretty cass!!!! True story, I am an egg fail. Like I could cook a wolf but I can’t cook eggs for my life. It’s C’s one and only foodie task. I like mine drippy but whenever I’m going to a brunch potluck or hosting I make a frittata cause I seem fancy. Anything with an Italian name is fancy in my book…

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Almost Getting It Together on March 10, 2014 11:09 pm

I’m just using your foodie photo tips girlie, It’s all Queen D magic. I loveeee dippy eggs. I finally just figured out how to cook the perfect one :) Now just to be able to poach an egg…

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chasingchels on March 10, 2014 12:44 pm

Mm we love frittatas on Saturday or Sunday morning with French toast or pancakes :) I typically mix one egg with some liquid egg whites and milk when I have them for breakfast and then top that with ketchup or tomato sauce and call it a day. We were talking about making a frittata for st patty’s day though so this may be just the thing :)

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Almost Getting It Together on March 10, 2014 11:07 pm

Ooooh tomato sauce on eggs, that sound so good! Make this!! Let me know how it turns out :)

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Matt @ Runner Savvy on March 10, 2014 7:49 pm

Yes please minus the shrooms ;)

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Almost Getting It Together on March 10, 2014 11:06 pm

whoa, I’ll forget you said minus shrooms haha.

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Kaylie @ FitnessMovesYou on March 10, 2014 10:57 pm

I used to think the same thing! I always thought Fritatas were so fancy, until I made one last year with my sister. I love any vegetable except mushrooms, but I love putting squash and onions in mine :)

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Almost Getting It Together on March 10, 2014 11:06 pm

Yes, I love onions in fritatas too!

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Arman @ thebigmansworld on March 11, 2014 6:15 am

That looks amazing. Are frying pans and skillets the same thing? I get so confused because I’ve never put a frying pan in the oven haha!

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Alexis @ Hummusapien on March 11, 2014 11:18 am

How gorgeous is this!! Love the butternut squash addition.

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Almost Getting It Together on March 12, 2014 10:25 pm

Thank you!! I add squash to anything that stands still.

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snacksnarkbark on March 11, 2014 7:44 pm

Ok so can I ask a dumb question-whats the difference between frittata and quiche? Or is the same thing? I don’t have a cast iron skillet so I’ve never made it before but would be down. I just make stir fry when I want to use my veggies so this would be a welcomed change.

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Almost Getting It Together on March 12, 2014 10:25 pm

A quiche has a crust and a frittata doesn’t… at least that’s what I think? You can definitely use a normal skillet as well – it will actually cook a little faster that way and you probably won’t have to broil the top.

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jessielovestorun on March 11, 2014 10:45 pm

For some reason, fritatta’s are one breakfast/brunch meal Ive never made. I usually just drool (like i’m doing now) at other peoples recipe. I’m thinking it’s time I branch out and make a fritatta recipe my b**ch.. you agree? LOL

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Almost Getting It Together on March 12, 2014 10:24 pm

IT’S SO EASY. You can do it!! #beatthefritatta

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GiGi Eats Celebrities on March 11, 2014 11:23 pm

Chicken, Eggs, Squash, Spinach… OKAY just stop right there, so good. Too good for me to even look at anymore because I can no longer eat eggs! :( Maybe I will try making this MINUS the eggs!

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Almost Getting It Together on March 12, 2014 10:24 pm

Maybe with flax eggs? That’s a hard one though! Or extra milk and cheese with a little flour if you aren’t gluten free?

[…] funny to think how much life changes in a year, let alone two years (when I made this autumn veggie frittata in February, like a jerk who doesn’t eat seasonally… because I kind of don’t). […]

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