Boistfort Valley Farm
Community Supported Recipe Box

Fall Vegetable Frittata

This is a great way to use leftover vegetables in your fridge. Potatoes, sausage, spinach, onions, peppers, kohlrabi, anything that might taste good in a savory pie.


  • 1 medium or 2 small summer squash
  • 1 shallot
  • 2-3 Tbsp olive oil
  • 1 medium rutabaga
  • 6 large eggs
  • 1/4 cup grated parmesan
  • 3 Tbsp chopped fresh Italian parsley
  • 1/8 tsp cayenne
  • Salt and pepper
  • Up to 1 cup sharp cheddar


dish: main
season: fall

Dice rutabaga and steam until just tender, 7-10 minutes. In a medium bowl, whisk the eggs, parsley, parmesan, 1/2 tsp salt, 1/8 tsp pepper, and the cayenne. Heat oil in an oven-friendly skillet over medium high heat. Add shallot and a pinch of garlic powder, sautéing lightly, then add rutabaga, squash, 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring frequently, until vegetables are crisp tender. Lower heat to medium low and add the egg mixture, stirring until the ingredients are combined, 10 to 15 seconds. Then add cheddar and stir until well distributed. Cook without stirring until eggs have almost set, 10 to 12 minutes. (The center may still be loose but should be bubbling a little; the sides should be set.) Meanwhile, position an oven rack about 6 inches from the broiler element and heat the broiler to high.

Transfer skillet to oven and broil until eggs have completely set and top is golden, 1 to 3 minutes. Let set for 5 minutes.