A sweet and savory breakfast option for the fall and winter, this Apple Pumpkin Frittata features cinnamon and gouda cheese. It’s an easy vegetarian egg bake for a weekend brunch or holiday breakfast, and with only 10 minutes of prep time, you can whip it up before your guests arrive!
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Is it too early to be thinking about what to make for Christmas morning breakfast? Considering that there was a November dusting of SNOW overnight, I don’t think so…
At least it’s definitely not too early to think about what to serve on Thanksgiving morning! This year will be our first time hosting Thanksgiving in our new house, and I’m so excited to plan our menu, including something for Turkey Day breakfast.
At the moment, I’m deciding between my Easy Broccoli and Cheese Egg Bake, Sourdough Breakfast Strata with Kale, and/or my Spiced Parsnip and Apple Baked Oatmeal, with Carrot Orange Mimosas to wash it all down of course!
But this pumpkin frittata recipe might just need to make the cut too. It’s one of the most flavorful egg bakes I’ve ever tasted! And it’s loaded with some of the best fall ingredients, like roasted pumpkin, Gala apples, and ground cinnamon. Can you say yum?
Besides the amazing flavor, you’ll love the minimal prep time. The oven does most of the work for you in this one, folks.
How to Make Pumpkin Frittata
Frittatas are VERY easy to make, and this one is no exception! The most difficult part is peeling and dicing a small pie pumpkin (be sure to remove the seeds and roast them for a snack if you want), and that’s not hard at all.
After you dice the pumpkin, you will need to roast it (with a little olive oil, salt, and pepper). When that’s finished, follow these quick steps to frittata heaven (more info in recipe card below):
- Sautee diced apples in olive oil in a 12-inch cast iron skillet. Add the roasted pumpkin.
- In a bowl, whisk together eggs, milk, cinnamon, salt, and pepper. Pour over the apples and pumpkin. Let it cook for 1-2 minutes until the eggs “set” on the bottom (see photo below).
- Sprinkle the gouda cheese on top.
- Bake in the oven, eat, and enjoy!
Expert Tips for Cooking, Serving, and Storing Frittatas
- When you pour the egg mixture over the apples and pumpkin in the skillet, carefully tilt the skillet with your hands (don’t forget oven mitts!) so to ensure that the eggs evenly coat the bottom.
- Be careful not to overcook the frittata. No one likes a dry egg bake. Put the frittata in the oven as soon as the eggs set, and keep the cooking time between 12 and 15 minutes. The eggs will continue to cook a little bit in the skillet after you remove the frittata from the oven/before you serve it.
- If you don’t have a cast iron skillet, you can use any oven-safe skillet (preferably a 10- or 12 inch one.
- Substitution ideas: butternut or acorn squash instead of pumpkin, cheddar instead of gouda, and pumpkin pie spice instead of cinnamon
- Serve with a side salad of arugula or spinach tossed in lemon juice and olive oil or a slice of freshly toasted bread and butter.
- Pumpkin frittata tastes best when eaten right away, but you can store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the microwave.
Craving more pumpkin? Check out my Roasted Pumpkin Salad with Apple Cider Dressing, One Pot Pumpkin Tomato Pasta, and Vegan Peanut Butter Cups with Pumpkin.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Apple Pumpkin Frittata with Gouda
- 12-inch skillet, preferably cast iron
- 1 small pie pumpkin - peeled, deseeded, and diced
- 3 tablespoon olive oil - divided
- 1 large Gala apple - or 2 small apples, cored and diced; can sub any variety
- 8 eggs - beaten
- ½ cup milk - can use cow's or plant-based
- ¼ teaspoon cinnamon
- ⅛ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- 1 cup gouda cheese - freshly shredded
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Cut the top off the small pumpkin, peel, slice in half, and remove the seeds. Dice the pumpkin into 1" cubes. Transfer to the lined baking sheet and drizzle with 1 tablespoon of the olive oil. Toss with a spatula or your hands and add salt and pepper to taste. Bake for 20-25 minutes or until fork-tender.
- In the meantime, core and dice the apples. In a small bowl, whisk together the eggs, milk, cinnamon, salt, and pepper.
- When the pumpkin is finished cooking, heat the last 2 tablespoon of olive oil in a 12-inch skillet (cast iron or another oven-safe kind) over medium-high heat. Add the diced apples and cook for 3-4 minutes. Add the pumpkin and use a spoon to spread the pumpkin and apples out evenly in the skillet.
- Pour the egg mixture on top. Use your hands (with oven mitts on) to carefully tilt the skillet so that the eggs evenly coat the bottom. Sprinkle the gouda cheese on top. Let the eggs cook for 1-2 minutes, or just until they "set" on the bottom. Transfer the skillet to the oven and bake for 12-15 minutes or until the eggs are cooked through.
- Remove from oven, cut into 6 slices, and serve immediately. Enjoy!
- Put the frittata in the oven as soon as the eggs set, and do not overcook. The eggs will continue to cook a little bit in the skillet after you take it out of the oven.
- Substitutions/additions: any winter squash for pumpkin, cheddar in place of gouda, and pumpkin pie spice instead of cinnamon.
- Serve with a side salad or toast and butter.
- Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the microwave.
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