This winter vegetable frittata stretches my weeknight time limit at about 45 minutes, but take a bite and you'll understand how it earned a spot on Every Night Meals. (Pro tip: Swapping out the winter squash for quicker-cooking diced sweet potato will shave off a few minutes of cooking.)
Why this Recipe Works
Not only do the ruby-colored chard stems and leaves and flecks of green parsley look beautiful in each wedge of eggy goodness, but these flavors also taste right together. Soft, warmly sweet-tasting cubes of winter squash. Celery-like bits of chard stems. Earthy chard leaves that melt into each bite. That grassy zip that only fresh parsley can bring. And the exactly perfect amount of nutty Alpine cheese. Folded in an eggy blanket, these ingredients create a cold-weather meal that's both vibrant and comforting, exciting and cozy. Hygge in a skillet.
Winter Vegetable Frittata FAQs
Some other recipe websites call out frittatas as freezer-friendly dishes, but I think the freezer dulls their flavor and gives them a rubbery texture. Eat it for dinner, then wrap the slices individually or put them in an airtight container, store them in the fridge, and use them as grab-and-go breakfasts and lunches for the rest of the week. Leftover frittata will keep in the refrigerator for up to 4 days.
Of course not! Do yourself a favor, though, and try this recipe as it is first, then feel free to swap in other fall and winter veggies. For example, use diced carrots, rutabaga, parsnips, or multicolored potatoes instead of the squash, and use chopped spinach, kale, or collard green leaves instead of the chard. (But don't use kale or collard green stems; they won't get tender like chard stems do.)
I know, I know. Gruyere can be expensive, even at big-name grocery stores. If you're looking to save a few dollars, go for an aged cheddar or even Swiss cheese instead.
Sure! I would not recommend tinkering too much with the serving size, but you can totally cut the ingredient amounts in half and cook the frittata in an 8-inch skillet instead of a 12-inch skillet.
Looking for more vegetarian meal ideas? Click here to browse my collection of quick and easy plant-based recipes.
Winter Vegetable Frittata
- Ovenproof skillet
- Large bowl(s)
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon unsalted butter
- 1 small onion, thinly sliced
- 1 (1-pound) bunch Swiss chard (I used dark red, but you can use any variety), stems removed and cut into ¼-inch-thick slices, leaves finely sliced or chopped
- 1 small (2-pound) winter squash, peeled and cut into ¼-inch dice (or 2 cups peeled and finely diced sweet potato)
- ⅛ teaspoon ground nutmeg
- 1 teaspoon dried thyme
- 1¼ teaspoons fine sea salt, divided
- Freshly ground black pepper
- 3 cloves garlic, minced or pressed
- 12 large eggs
- 3 tablespoons sour cream or plain whole-milk yogurt
- 4 ounces gruyere or aged cheddar cheese, shredded (about 1 cup)
- 1 tablespoon chopped fresh parsley
- Preheat the oven to 425°F with a rack in the middle position.
- In a large (12-inch) cast iron or other ovenproof skillet, heat 1 tablespoon of oil with the butter over medium-high heat. When the butter is completely melted, add the onion, sliced chard stems, diced sweet potatoes, nutmeg, and dried thyme. Cook for 7 to 10 minutes, stirring frequently, or until the squash pieces are soft (if you use sweet potato and/or cut the vegetables into smaller pieces, this will take less time). Season with ½ teaspoon salt and a grind or two of black pepper, add the garlic and thinly sliced chard leaves, and cook for about 2 minutes, stirring constantly, until the leaves have wilted.
- Meanwhile, crack the eggs into a large bowl, add the sour cream, ¾ teaspoon salt, and a grind or two of black pepper, and whisk until the eggs are smooth. Then, use a wooden spoon or rubber/silicone spatula to fold in the grated cheese. Set aside.
- When the vegetables are finished cooking, immediately scrape them into the bowl with the eggs and stir just until the vegetables are evenly incorporated. Stir in the parsley.
- Working quickly so the hot vegetables don't cause the eggs to start cooking, wipe out the skillet, put it on the stove over medium heat, and add the remaining 1 tablespoon of oil. When the oil is hot (it will swish around easily when you tilt the pan), swirl to coat the bottom of the skillet and then pour in the egg and vegetable mixture.
- Cook without stirring for 2 minutes, just until the eggs turn a lighter yellow around the edges. Then, transfer the skillet to the oven.
- Bake for 10 to 12 minutes, until the eggs have puffed up a bit and the center just barely jiggles when you gently shake the pan.
- Remove the frittata from the oven. Let it cool for about 5 minutes before slicing into wedges. Serve hot, at room temperature, or chilled.
a great recipe full of veggies, so healthy and filling
Wow! this looks awesome, my kids would love this winter vegetable frittata.:) Thanks!:)