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Autumn Chestnut Frittata

This frittata combines eggs with roasted chestnuts and seasonal vegetables, resulting in a tender, fluffy dish with a golden top and crunchy nutty bits. It is cooked on the stovetop and finished in the oven to achieve a set, slightly browned surface with a moist interior. The final presentation showcases a colorful, hearty dish perfect for brunch or a cozy breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs beaten
  • 1/2 cup roasted chestnuts chopped
  • 1 cup mixed fall vegetables such as bell peppers, spinach, or zucchini
  • 1/4 cup grated cheese optional, for topping
  • 2 tbsp olive oil
  • to taste salt and pepper

Equipment

  • Whisk
  • Oven-safe skillet or cast-iron pan

Method
 

  1. Preheat your oven to 375°F (190°C). In a bowl, whisk the eggs until smooth and slightly frothy to incorporate air.
  2. Set an oven-safe skillet over medium heat and add the olive oil. Once shimmering, add the chopped mixed vegetables and sauté until tender and fragrant, about 5 minutes.
  3. Stir the roasted chestnuts into the cooked vegetables, allowing them to warm through for about 2 minutes, and season with salt and pepper.
  4. Pour the beaten eggs evenly over the vegetable and chestnut mixture in the skillet, tilting the pan to distribute the eggs uniformly. Let it cook undisturbed for 2-3 minutes until the edges start to set.
  5. Sprinkle grated cheese on top, if using, and transfer the skillet to the preheated oven. Bake until the frittata is puffed and golden around the edges, about 15 minutes.
  6. Remove the skillet from the oven and let the frittata rest for a couple of minutes. Slice into wedges and serve warm, showcasing the vibrant vegetables and crunchy chestnuts inside.

Notes

Feel free to customize with your favorite seasonal vegetables or herbs for added flavor.