Go Back

Roasted Pumpkin and Sage Frittata

This baked frittata features roasted pumpkin, crispy sage, and a touch of nutmeg, combined with beaten eggs to create a fluffy yet slightly firm dish. The oven-cooked preparation results in a golden, airy texture with savory edges and a tender interior, perfect for breakfast, brunch, or a light dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Autumn
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups peeled and cubed pumpkin preferably roasted first
  • 1 tablespoon olive oil for roasting pumpkin
  • 12 fresh sage leaves sage leaves roughly chopped
  • 8 large eggs eggs
  • 1/4 teaspoon ground nutmeg freshly grated if possible
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter for greasing the skillet

Equipment

  • Baking sheet
  • Ovenproof skillet or pie dish
  • Mixing Bowl
  • Whisk
  • Spatula

Method
 

  1. Toss the pumpkin cubes with olive oil and spread them on a baking sheet. Roast in the oven at 400°F (200°C) for about 15 minutes until tender and slightly caramelized, filling the kitchen with a warm, sweet aroma.
  2. In a mixing bowl, whisk together the eggs, nutmeg, salt, and pepper until the mixture is smooth and slightly frothy.
  3. Chop the crispy sage leaves into small pieces and fold them into the beaten eggs, allowing the herbal aroma to infuse the mixture.
  4. Once the pumpkin is roasted and slightly cooled, fold the soft cubes gently into the egg mixture, distributing evenly but avoiding breaking the pumpkin apart.
  5. Preheat the ovenproof skillet over medium heat and add butter, allowing it to melt and foam gently, coating the bottom evenly.
  6. Pour the pumpkin and egg mixture into the skillet, spreading it out with a spatula to create an even layer. Let it cook on stovetop for about 2 minutes until the edges start to set and the bottom is lightly golden.
  7. Transfer the skillet to the oven and bake at 375°F (190°C) for 15-20 minutes until the frittata is puffed, set in the center, and golden around the edges. A toothpick inserted in the middle should come out clean.
  8. Remove the skillet from the oven and let the frittata rest for a few minutes. Slice into wedges and serve warm, with crispy sage leaves on top for garnish and aroma.

Notes

Ensure to drain excess moisture from the pumpkin if necessary to avoid sogginess. Use a moderate oven temperature to avoid over-browning. Adding fresh herbs just before serving enhances aroma and flavor.