22 Delicious Fall Frittata Recipes for Every Taste

As the air turns crisp and the leaves shift to shades of amber and gold, fall is the perfect season to bring warmth and comfort into your kitchen.

One of the most versatile and satisfying dishes to enjoy during this cozy season is the frittata.

Easy to prepare, packed with seasonal vegetables, cheeses, and even proteins, frittatas are ideal for breakfast, brunch, lunch, or even a light dinner.

In this article, we’ve curated 22 fall frittata recipes that capture the essence of the season.

From sweet and savory combinations like apple and cheddar to earthy roasted vegetables and aromatic herbs, these frittatas highlight the best ingredients autumn has to offer.

Whether you’re entertaining guests or enjoying a quiet meal at home, there’s a recipe here to warm every heart and delight every palate.

22 Delicious Fall Frittata Recipes for Every Taste

Fall is a season to savor comfort foods, vibrant flavors, and the warmth of home-cooked meals.

Frittatas are a perfect way to bring all of that together in one simple, satisfying dish. With these 22 fall frittata recipes, you can enjoy a variety of flavors and textures while using the best seasonal ingredients.

From sweet and savory breakfasts to hearty dinners, these frittatas will quickly become a staple in your autumn kitchen.

Embrace the season and let your taste buds celebrate fall with every bite!

Butternut Squash and Sage Frittata

This fall-inspired frittata features tender roasted butternut squash, caramelized onions, and fragrant fresh sage.

Perfect for a cozy brunch or a light dinner, it captures the essence of autumn in every bite.

Creamy eggs envelop the vegetables, creating a hearty, flavorful dish that pairs beautifully with a crisp green salad.

Ingredients:

• 1 small butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 2 teaspoons fresh sage, finely chopped
• 8 large eggs
• ½ cup heavy cream
• ½ cup grated Gruyère cheese
• Salt and pepper, to taste
• 1 tablespoon butter

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes, or until tender and lightly caramelized.
2. In a 10-inch ovenproof skillet, melt butter over medium heat. Add the sliced onions and cook until golden and soft, about 8–10 minutes. Stir in the roasted squash and chopped sage.
3. In a large bowl, whisk together eggs, heavy cream, Gruyère, salt, and pepper until well combined. Pour the mixture evenly over the vegetables in the skillet.
4. Reduce the heat to medium-low and cook for 5–6 minutes until the edges begin to set. Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the frittata is puffed and golden on top.
5. Remove from the oven and let it rest for 5 minutes before slicing.

This frittata is a warm celebration of fall flavors, perfect for serving with a slice of rustic bread or a simple side salad.

Apple, Cheddar, and Caramelized Onion Frittata

A sweet and savory combination that highlights fall’s bounty.

Crisp apples, sharp cheddar, and slowly caramelized onions make this frittata irresistibly flavorful.

It’s an elegant brunch dish that’s surprisingly easy to make.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1 medium apple, peeled, cored, and thinly sliced
• 8 large eggs
• ¼ cup milk
• 1 cup sharp cheddar cheese, shredded
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a 10-inch ovenproof skillet over medium heat. Add onions and cook slowly until golden and caramelized, about 12 minutes.
2. Add apple slices to the skillet and cook for 2–3 minutes until slightly softened. Remove from heat.
3. In a mixing bowl, whisk together eggs, milk, salt, and pepper. Stir in cheddar and thyme.
4. Pour the egg mixture over the onions and apples in the skillet. Cook over medium-low heat for 4–5 minutes, until the edges begin to set.
5. Preheat the oven to 375°F (190°C) and transfer the skillet to bake for 10–12 minutes, or until the frittata is fully set and lightly golden.

This frittata balances the natural sweetness of apples with savory cheese and onions, making it a cozy, flavorful fall dish for brunch or dinner.

Spinach, Mushroom, and Goat Cheese Frittata

Earthy mushrooms, vibrant spinach, and creamy goat cheese come together in this autumn frittata that’s both satisfying and elegant.

A simple yet indulgent dish perfect for fall mornings or an easy weeknight dinner.

Ingredients:

• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 2 cups fresh spinach, roughly chopped
• 8 large eggs
• ½ cup milk or cream
• ½ cup crumbled goat cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 teaspoon fresh parsley, chopped

Instructions:

1. Preheat your oven to 375°F (190°C). Heat olive oil in a 10-inch ovenproof skillet over medium heat. Sauté mushrooms until tender and browned, about 6–7 minutes. Add garlic and cook for another minute.
2. Stir in spinach and cook until wilted, about 2–3 minutes. Season with salt and pepper.
3. In a bowl, whisk together eggs and milk or cream. Pour the egg mixture evenly over the vegetables in the skillet. Dot the top with crumbled goat cheese.
4. Reduce heat to medium-low and cook for 5 minutes until the edges begin to set. Transfer to the oven and bake for 12–15 minutes until the frittata is fully set and lightly golden on top.
5. Sprinkle with fresh parsley before slicing and serving.

This frittata delivers a creamy, earthy, and tangy flavor profile that highlights seasonal ingredients, perfect for a cozy fall breakfast or dinner.

Sweet Potato, Bacon, and Caramelized Onion Frittata

This hearty frittata combines roasted sweet potatoes, smoky bacon, and sweet caramelized onions for a rich, comforting fall dish.

Perfect for brunch or a casual dinner, it’s packed with flavor and texture.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 slices bacon, chopped
• 1 medium onion, thinly sliced
• 8 large eggs
• ¼ cup milk
• ½ cup shredded sharp cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potatoes with olive oil, salt, and pepper, and roast on a baking sheet for 20–25 minutes until tender and lightly browned.
2. In a 10-inch ovenproof skillet, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving some drippings in the pan.
3. Add sliced onions to the skillet and cook until caramelized, about 8–10 minutes. Stir in the roasted sweet potatoes and cooked bacon.
4. In a bowl, whisk together eggs, milk, salt, and pepper. Pour over the vegetable and bacon mixture, stirring gently to combine. Sprinkle cheddar cheese on top.
5. Reduce heat to medium-low and cook for 4–5 minutes until edges begin to set. Transfer to the oven and bake for 12–15 minutes until fully set and golden.

The combination of sweet, smoky, and savory flavors makes this frittata a comforting fall favorite.

Roasted Pumpkin and Feta Frittata

Celebrate fall with the warm flavors of roasted pumpkin paired with tangy feta cheese.

This frittata is vibrant, flavorful, and perfect for a brunch gathering or a cozy dinner at home.

Ingredients:

• 2 cups pumpkin, peeled and diced
• 1 tablespoon olive oil
• 8 large eggs
• ¼ cup milk or cream
• ½ cup crumbled feta cheese
• 2 green onions, thinly sliced
• ½ teaspoon ground nutmeg
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes or until tender and slightly caramelized.
2. In a 10-inch ovenproof skillet, sauté green onions until soft, about 3 minutes. Add roasted pumpkin and stir gently.
3. In a bowl, whisk eggs, milk, nutmeg, salt, and pepper. Pour over the pumpkin and onions. Sprinkle feta cheese evenly on top.
4. Cook over medium-low heat for 5 minutes until edges begin to set. Transfer to oven and bake for 12–15 minutes until the frittata is firm and lightly golden.

The creamy feta and roasted pumpkin create a harmonious blend of sweet and savory, making this frittata a standout fall dish.

Pear, Brie, and Walnut Frittata

A sophisticated fall frittata featuring sweet pears, creamy Brie, and crunchy toasted walnuts.

The subtle sweetness and creamy richness make it a perfect brunch centerpiece.

Ingredients:

• 1 tablespoon butter
• 1 medium pear, peeled, cored, and thinly sliced
• ½ cup walnuts, toasted
• 8 large eggs
• ¼ cup cream or milk
• ½ cup Brie cheese, cut into small pieces
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Melt butter in a 10-inch ovenproof skillet over medium heat. Add pear slices and sauté for 2–3 minutes until slightly softened.
2. Sprinkle in toasted walnuts and thyme. Stir gently to combine.
3. In a bowl, whisk together eggs, cream, salt, and pepper. Pour over the pear and walnut mixture. Dot the top with Brie pieces.
4. Cook over medium-low heat for 5 minutes until edges begin to set. Transfer skillet to oven and bake for 12–15 minutes until the frittata is fully set and lightly golden.

This frittata offers a luxurious balance of sweet, nutty, and creamy flavors, perfect for an elegant fall brunch or a light dinner.

Kale, Sweet Potato, and Goat Cheese Frittata

This nutritious frittata blends tender roasted sweet potatoes with earthy kale and creamy goat cheese.

A perfect balance of flavors and textures, it’s a wholesome choice for a cozy fall breakfast or brunch.

Ingredients:

• 2 cups chopped kale, stems removed
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 8 large eggs
• ¼ cup milk
• ½ cup crumbled goat cheese
• 1 small onion, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potato with olive oil, salt, and pepper and roast for 20 minutes until tender.
2. In an ovenproof skillet, sauté onion over medium heat until translucent. Add kale and cook until wilted, 3–4 minutes.
3. Add roasted sweet potato to the skillet. In a bowl, whisk eggs, milk, salt, and pepper, then pour over the vegetables. Sprinkle goat cheese on top.
4. Cook on medium-low heat for 5 minutes, then transfer to oven and bake for 12–15 minutes until fully set and lightly golden.

The creamy goat cheese and roasted sweet potatoes complement the kale perfectly, making this a hearty, fall-ready frittata.

Roasted Brussels Sprouts and Pancetta Frittata

A savory frittata with roasted Brussels sprouts and crispy pancetta that delivers rich, nutty, and slightly sweet flavors.

Ideal for a fall brunch or dinner.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 3 ounces pancetta, chopped
• 1 tablespoon olive oil
• 8 large eggs
• ¼ cup milk
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper, and roast for 20 minutes until tender and caramelized.
2. In an ovenproof skillet, cook pancetta over medium heat until crispy. Add roasted Brussels sprouts.
3. Whisk eggs and milk in a bowl, season with salt and pepper, then pour over the vegetables and pancetta. Sprinkle Parmesan on top.
4. Cook on medium-low for 5 minutes until edges start to set. Transfer to oven and bake 12–15 minutes until golden and fully set.

This frittata’s nutty, crispy, and savory notes make it a perfect centerpiece for fall gatherings.

Roasted Red Pepper and Spinach Frittata

Vibrant roasted red peppers paired with fresh spinach create a colorful and flavorful fall frittata that’s both elegant and easy to prepare.

Ingredients:

• 2 red bell peppers, roasted, peeled, and sliced
• 2 cups fresh spinach
• 8 large eggs
• ¼ cup milk
• ½ cup feta cheese, crumbled
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Sauté spinach in olive oil until just wilted, then add roasted red peppers.
2. In a bowl, whisk eggs and milk, season with salt and pepper. Pour over vegetables. Sprinkle feta cheese evenly on top.
3. Cook on medium-low for 5 minutes, then bake in the oven for 12–15 minutes until fully set and lightly golden.

The sweetness of roasted peppers paired with tangy feta makes this frittata a flavorful and colorful fall dish.

Sausage, Apple, and Cheddar Frittata

This sweet-and-savory frittata combines autumn apples with savory sausage and sharp cheddar for a comforting, hearty meal that embodies fall flavors.

Ingredients:

• 1 apple, peeled, cored, and diced
• 8 ounces sausage, cooked and crumbled
• 1 tablespoon olive oil
• 8 large eggs
• ¼ cup milk
• ½ cup sharp cheddar cheese, shredded
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). In a skillet, sauté apple cubes in olive oil until slightly softened. Add cooked sausage.
2. In a bowl, whisk eggs and milk, season with salt and pepper. Pour over sausage and apples. Sprinkle cheddar on top.
3. Cook on medium-low for 5 minutes, then bake in oven 12–15 minutes until set and golden.

The combination of sweet apples and savory sausage creates a perfectly balanced frittata for a cozy fall meal.

Carrot, Zucchini, and Herb Frittata

A light yet flavorful frittata that celebrates the earthy sweetness of carrots and zucchini, accented with fresh herbs for a bright fall dish.

Ingredients:

• 1 cup grated carrot
• 1 cup grated zucchini, squeezed to remove excess water
• 8 large eggs
• ¼ cup milk
• ½ cup shredded Swiss cheese
• 1 teaspoon fresh thyme or parsley
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Sauté carrot and zucchini in olive oil until slightly softened, 4–5 minutes.
2. Whisk eggs, milk, cheese, herbs, salt, and pepper in a bowl. Pour over vegetables in skillet.
3. Cook on medium-low for 5 minutes, then bake 12–15 minutes until set and lightly golden.

This frittata is colorful, fresh, and packed with vegetables, making it a wholesome choice for any fall breakfast or lunch.

Mushroom, Leek, and Gruyère Frittata

Earthy mushrooms and sweet leeks combine with nutty Gruyère cheese to create a luxurious frittata that’s perfect for cool autumn mornings.

Ingredients:

• 8 ounces mushrooms, sliced
• 1 leek, cleaned and sliced
• 1 tablespoon butter or olive oil
• 8 large eggs
• ¼ cup milk or cream
• ½ cup Gruyère cheese, shredded
• Salt and pepper, to taste
• 1 teaspoon fresh thyme

Instructions:

1. Preheat oven to 375°F (190°C). Sauté leeks in butter until soft, then add mushrooms and cook until tender.
2. Whisk eggs, milk, salt, pepper, and thyme. Pour over vegetables in skillet, then sprinkle Gruyère on top.
3. Cook on medium-low for 5 minutes, then bake 12–15 minutes until fully set and lightly golden.

The earthy mushrooms and creamy Gruyère make this frittata a rich, satisfying dish that’s perfect for a fall brunch or dinner.

Roasted Beet and Goat Cheese Frittata

This visually stunning frittata pairs earthy roasted beets with creamy goat cheese and fresh herbs, creating a flavorful and elegant fall dish.

Ingredients:

• 2 medium beets, roasted, peeled, and diced
• 8 large eggs
• ¼ cup milk
• ½ cup crumbled goat cheese
• 1 small shallot, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Roast beets until tender, about 30–35 minutes.
2. Heat olive oil in an ovenproof skillet over medium heat. Sauté shallots until translucent. Add roasted beets and thyme.
3. Whisk eggs and milk with salt and pepper. Pour over the vegetables in the skillet. Sprinkle goat cheese on top.
4. Cook on medium-low for 5 minutes until edges start to set. Bake in oven for 12–15 minutes until fully set and golden.

The earthy beets and creamy goat cheese make this frittata a beautiful and delicious fall breakfast or brunch option.

Roasted Butternut Squash and Spinach Frittata

Sweet roasted butternut squash and fresh spinach combine with nutty Parmesan to make a colorful, hearty fall frittata.

Ingredients:

• 2 cups diced butternut squash
• 2 cups fresh spinach
• 1 tablespoon olive oil
• 8 large eggs
• ¼ cup milk
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper, and roast for 20–25 minutes until tender.
2. Sauté spinach in a skillet for 2–3 minutes until wilted. Add roasted squash.
3. Whisk eggs and milk with salt and pepper. Pour over vegetables. Sprinkle Parmesan on top.
4. Cook on medium-low for 5 minutes, then bake for 12–15 minutes until set and golden.

This frittata captures the warm, comforting flavors of fall and is perfect for brunch or a light dinner.

Sweet Corn and Cheddar Frittata

Celebrate fall harvest flavors with sweet corn and sharp cheddar in a fluffy, cheesy frittata that’s both satisfying and easy to prepare.

Ingredients:

• 1 cup fresh or frozen corn kernels
• 8 large eggs
• ¼ cup milk
• ½ cup shredded sharp cheddar cheese
• 1 tablespoon butter
• 1 small onion, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Melt butter in an ovenproof skillet over medium heat. Sauté onion until soft. Add corn and cook for 2–3 minutes.
2. Whisk eggs and milk with salt and pepper. Pour over vegetables, then sprinkle cheddar cheese on top.
3. Cook on medium-low for 5 minutes, then bake for 12–15 minutes until fully set and lightly golden.

The sweetness of the corn pairs beautifully with sharp cheddar, creating a flavorful fall frittata.

Roasted Carrot and Thyme Frittata

This simple yet flavorful frittata features caramelized roasted carrots and fresh thyme, bringing a sweet and earthy taste perfect for autumn.

Ingredients:

• 2 cups diced carrots, roasted
• 8 large eggs
• ¼ cup milk
• ½ cup grated Gruyère cheese
• 1 teaspoon fresh thyme leaves
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper, and roast for 20–25 minutes until tender.
2. Whisk eggs, milk, and thyme with salt and pepper. Pour over roasted carrots in an ovenproof skillet. Sprinkle Gruyère on top.
3. Cook on medium-low for 5 minutes, then bake for 12–15 minutes until set and golden.

The natural sweetness of roasted carrots enhances the creamy Gruyère, creating a delicious fall-inspired dish.

Broccoli, Cheddar, and Caramelized Onion Frittata

A classic combination elevated for fall with sweet caramelized onions, tender broccoli, and melted cheddar in a rich, savory frittata.

Ingredients:

• 2 cups broccoli florets, steamed or roasted
• 1 medium onion, caramelized
• 8 large eggs
• ¼ cup milk
• ½ cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Caramelize onion in olive oil over medium heat until golden. Add broccoli florets.
2. Whisk eggs and milk with salt and pepper. Pour over broccoli and onions. Sprinkle cheddar cheese on top.
3. Cook on medium-low for 5 minutes, then bake 12–15 minutes until set and golden.

This frittata balances the natural sweetness of onions with earthy broccoli and sharp cheddar for a comforting fall meal.

Roasted Pepper, Tomato, and Basil Frittata

Bright, roasted red peppers and tomatoes with fresh basil create a Mediterranean-inspired frittata that’s perfect for fall lunches or dinners.

Ingredients:

• 1 red bell pepper, roasted and sliced
• 1 cup cherry tomatoes, halved
• 8 large eggs
• ¼ cup milk
• ½ cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Sauté cherry tomatoes in olive oil for 2–3 minutes, then add roasted red peppers.
2. Whisk eggs and milk with salt and pepper. Pour over vegetables in an ovenproof skillet. Sprinkle mozzarella on top.
3. Cook on medium-low for 5 minutes, then bake 12–15 minutes until fully set and lightly golden. Garnish with fresh basil before serving.

This frittata is bright, flavorful, and slightly sweet, making it a perfect dish to celebrate fall’s late-season vegetables.

Roasted Cauliflower and Parmesan Frittata

This frittata combines nutty roasted cauliflower with salty Parmesan cheese for a comforting and flavorful fall dish that’s both simple and elegant.

Ingredients:

• 2 cups cauliflower florets, roasted
• 8 large eggs
• ¼ cup milk
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 small onion, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower with olive oil, salt, and pepper, then roast for 20–25 minutes until tender and lightly golden.
2. Sauté onion in a skillet until translucent. Add roasted cauliflower.
3. Whisk eggs and milk with salt and pepper. Pour over the cauliflower and onions, then sprinkle Parmesan on top.
4. Cook on medium-low for 5 minutes, then bake for 12–15 minutes until set and lightly golden.

The roasted cauliflower and Parmesan provide a rich, earthy flavor, perfect for a hearty fall breakfast or brunch.

Sweet Potato, Kale, and Feta Frittata

A colorful fall frittata combining sweet roasted sweet potatoes, nutrient-packed kale, and tangy feta cheese.

Perfect for a cozy brunch or light dinner.

Ingredients:

• 2 cups diced sweet potatoes, roasted
• 2 cups chopped kale
• 8 large eggs
• ¼ cup milk
• ½ cup crumbled feta cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper, and roast for 20–25 minutes until tender.
2. Sauté kale in a skillet for 3–4 minutes until wilted. Add roasted sweet potatoes.
3. Whisk eggs and milk with salt and pepper, pour over vegetables. Sprinkle feta on top.
4. Cook on medium-low for 5 minutes, then bake 12–15 minutes until fully set and lightly golden.

The sweetness of the potatoes paired with tangy feta creates a perfect balance of flavors for fall.

Mushroom, Spinach, and Fontina Frittata

Earthy mushrooms, fresh spinach, and creamy Fontina cheese combine in this rich and elegant fall frittata.

Ingredients:

• 8 ounces mushrooms, sliced
• 2 cups fresh spinach
• 8 large eggs
• ¼ cup milk or cream
• ½ cup Fontina cheese, shredded
• 1 tablespoon olive oil
• 1 small shallot, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Sauté shallots and mushrooms in olive oil until tender. Add spinach and cook until wilted.
2. Whisk eggs and milk with salt and pepper, then pour over vegetables in the skillet. Sprinkle Fontina cheese on top.
3. Cook on medium-low for 5 minutes, then bake 12–15 minutes until set and golden.

This frittata is creamy, earthy, and perfect for a cozy fall breakfast or brunch.

Roasted Butternut Squash, Sage, and Pancetta Frittata

Sweet roasted butternut squash, crispy pancetta, and fragrant sage create a savory and comforting frittata ideal for fall.

Ingredients:

• 2 cups diced butternut squash, roasted
• 3 ounces pancetta, cooked and crumbled
• 8 large eggs
• ¼ cup milk
• ½ cup grated Gruyère cheese
• 1 tablespoon olive oil
• 1 teaspoon fresh sage, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast butternut squash with olive oil, salt, and pepper for 20–25 minutes until tender.
2. In a skillet, sauté cooked pancetta and add roasted squash. Stir in sage.
3. Whisk eggs and milk with salt and pepper, pour over mixture. Sprinkle Gruyère on top.
4. Cook on medium-low for 5 minutes, then bake 12–15 minutes until set and lightly golden.

The combination of sweet squash, savory pancetta, and aromatic sage makes this frittata a quintessential fall dish.