15 Flavorful Fall Frittata Recipes for Breakfast or Brunch

Frittatas are a versatile, nutrient-packed dish perfect for breakfast, brunch, or even a light dinner.

In the fall, incorporating seasonal vegetables, cheeses, and herbs elevates the frittata into a warm, comforting meal.

These 15 Fall Frittata Recipes showcase a variety of options using ingredients like squash, pumpkin, sweet potatoes, kale, mushrooms, and autumnal cheeses.

Each recipe is designed to be flavorful, easy to prepare, and ideal for family meals, meal prep, or entertaining guests.

Whether baked in the oven or cooked on the stovetop, these frittatas make fall meals colorful, satisfying, and nourishing.

15 Flavorful Fall Frittata Recipes for Breakfast or Brunch

Fall frittatas are a delicious way to enjoy seasonal vegetables and hearty flavors any time of day.

With these 15 recipes, you can explore creative combinations of vegetables, cheeses, and herbs for satisfying and nutritious meals.

From classic egg and cheese frittatas to vegetable-packed and protein-rich variations, there’s a recipe for every taste and occasion.

These recipes prove that frittatas are versatile, easy to make, and perfect for showcasing fall ingredients.

Experimenting with seasonal flavors ensures each frittata is colorful, flavorful, and full of autumn-inspired goodness.

Butternut Squash and Sage Frittata

This Butternut Squash and Sage Frittata is hearty, flavorful, and perfect for fall mornings.

Roasted butternut squash and fresh sage are combined with eggs and cheese, creating a golden, fluffy frittata full of seasonal flavors.

It’s comforting, nutritious, and visually appealing.

Ingredients:

• 6 large eggs
• 1 cup roasted butternut squash, diced
• ½ cup shredded Gruyère cheese
• 2 tbsp fresh sage, chopped
• ¼ cup milk
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• In an oven-safe skillet, heat olive oil and sauté roasted butternut squash for 3–4 minutes.
• In a bowl, whisk eggs, milk, salt, pepper, and chopped sage.
• Pour egg mixture over squash in the skillet and cook on medium heat for 3–4 minutes until edges begin to set.
• Sprinkle shredded Gruyère cheese on top and transfer skillet to the oven.
• Bake for 12–15 minutes until frittata is fully set and golden on top.
• Slice and serve warm.

This frittata is high in protein, vitamins, and fiber.

Butternut squash adds natural sweetness while sage enhances the savory depth.

Perfect for fall brunches, cozy breakfasts, or holiday mornings.

Golden, flavorful, and satisfying.

Spinach and Mushroom Frittata

This Spinach and Mushroom Frittata is earthy, savory, and ideal for autumn breakfasts.

Fresh spinach and sautéed mushrooms are combined with eggs, garlic, and cheese for a nutrient-packed, colorful frittata.

It’s healthy, filling, and visually appealing.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• ½ cup feta cheese, crumbled
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in an oven-safe skillet and sauté garlic and mushrooms for 4–5 minutes.
• Add chopped spinach and cook until wilted.
• In a bowl, whisk eggs, salt, and pepper.
• Pour egg mixture over vegetables in the skillet and cook 3–4 minutes until edges begin to set.
• Sprinkle crumbled feta cheese on top and transfer skillet to oven.
• Bake for 12–15 minutes until frittata is set and golden.
• Slice and serve warm.

This frittata is high in protein, iron, and antioxidants.

Mushrooms add earthy depth while spinach provides color and nutrition.

Perfect for fall brunches, family breakfasts, or weekend mornings.

Savory, healthy, and satisfying.

Sweet Potato and Goat Cheese Frittata

This Sweet Potato and Goat Cheese Frittata is naturally sweet, savory, and perfect for fall.

Roasted sweet potatoes, caramelized onions, and tangy goat cheese combine with eggs for a creamy, flavorful frittata.

It’s filling, nutrient-dense, and aromatic.

Ingredients:

• 6 large eggs
• 1 cup roasted sweet potatoes, diced
• ½ cup goat cheese, crumbled
• ½ cup caramelized onions
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• In an oven-safe skillet, heat olive oil and sauté caramelized onions for 3 minutes.
• Add roasted sweet potatoes and cook 2–3 minutes.
• Whisk eggs with salt and pepper in a bowl.
• Pour eggs over sweet potatoes and onions in the skillet.
• Sprinkle crumbled goat cheese evenly on top.
• Transfer skillet to oven and bake for 12–15 minutes until frittata is set and golden.
• Slice and serve warm.

This frittata is high in protein, fiber, and beta-carotene.

Sweet potatoes add natural sweetness while goat cheese provides tangy creaminess.

Perfect for fall brunches, weekend breakfasts, or holiday mornings.

Sweet, savory, and satisfying.

Roasted Red Pepper and Cheddar Frittata

This Roasted Red Pepper and Cheddar Frittata is colorful, cheesy, and ideal for fall mornings.

Roasted red peppers, sharp cheddar, and fresh herbs are combined with eggs for a rich, flavorful frittata.

It’s bright, nutritious, and visually appealing.

Ingredients:

• 6 large eggs
• 1 cup roasted red peppers, diced
• ½ cup sharp cheddar cheese, shredded
• 2 tbsp chopped fresh parsley
• ¼ cup milk
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in an oven-safe skillet and sauté roasted red peppers for 2–3 minutes.
• In a bowl, whisk eggs, milk, salt, pepper, and parsley.
• Pour egg mixture over peppers in the skillet and cook on medium heat for 3–4 minutes until edges set.
• Sprinkle shredded cheddar cheese on top and transfer skillet to oven.
• Bake for 12–15 minutes until frittata is set and golden.
• Slice and serve warm.

This frittata is high in protein, vitamins, and antioxidants.

Red peppers add sweetness while cheddar cheese adds richness and depth.

Perfect for fall brunches, family breakfasts, or weekend mornings.

Cheesy, colorful, and satisfying.

Kale and Sweet Corn Frittata

This Kale and Sweet Corn Frittata is fresh, savory, and packed with fall flavors.

Tender kale, sweet corn, and sharp cheddar combine with eggs for a protein-rich, nutrient-dense frittata.

It’s hearty, colorful, and perfect for brunch.

Ingredients:

• 6 large eggs
• 1 cup kale, chopped
• ½ cup sweet corn kernels
• ½ cup shredded cheddar cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in an oven-safe skillet and sauté kale for 2–3 minutes until slightly wilted.
• Add sweet corn and cook another 2 minutes.
• Whisk eggs with salt and pepper in a bowl.
• Pour eggs over kale and corn in the skillet.
• Sprinkle shredded cheddar on top and transfer skillet to oven.
• Bake for 12–15 minutes until frittata is fully set and golden.
• Slice and serve warm.

This frittata is high in protein, fiber, and vitamins.

Kale adds earthy flavor and nutrition while corn adds natural sweetness.

Perfect for fall brunches, cozy breakfasts, or weekend mornings.

Hearty, flavorful, and satisfying.

Brie and Apple Frittata

This Brie and Apple Frittata is creamy, slightly sweet, and perfect for autumn breakfasts.

Thinly sliced apples and melted Brie cheese combine with eggs for a tender, flavorful frittata.

It’s elegant, nutritious, and visually appealing.

Ingredients:

• 6 large eggs
• 1 medium apple, thinly sliced
• ½ cup Brie cheese, cubed
• 2 tbsp fresh thyme, chopped
• ¼ cup milk
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• In an oven-safe skillet, melt butter over medium heat and lightly sauté apple slices for 2–3 minutes.
• In a bowl, whisk eggs, milk, salt, pepper, and fresh thyme.
• Pour the egg mixture over the apples and cook 3–4 minutes until edges start to set.
• Evenly place Brie cubes on top of the frittata.
• Transfer skillet to oven and bake for 12–15 minutes until fully set and lightly golden.
• Slice and serve warm.

This frittata is high in protein, calcium, and vitamins.

Apples add natural sweetness while Brie provides creamy richness.

Perfect for fall brunches, cozy mornings, or special occasions.

Tender, flavorful, and satisfying.

Mushroom and Thyme Frittata

This Mushroom and Thyme Frittata is earthy, savory, and ideal for fall mornings.

Sautéed mushrooms and fresh thyme combine with eggs and cheese for a rich, aromatic frittata.

It’s hearty, nutritious, and visually appealing.

Ingredients:

• 6 large eggs
• 1 cup mushrooms, sliced
• ½ cup shredded Gruyère cheese
• 2 tsp fresh thyme leaves
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in an oven-safe skillet and sauté mushrooms for 4–5 minutes until golden.
• Whisk eggs with salt, pepper, and thyme.
• Pour egg mixture over mushrooms and cook 3–4 minutes until edges begin to set.
• Sprinkle shredded Gruyère on top and transfer skillet to oven.
• Bake for 12–15 minutes until frittata is fully set and lightly golden.
• Slice and serve warm.

This frittata is high in protein, vitamins, and antioxidants.

Mushrooms add earthy depth while thyme gives a fragrant, savory note.

Perfect for fall brunches, family breakfasts, or weekend mornings.

Earthy, aromatic, and satisfying.

Caramelized Onion and Gruyère Frittata

This Caramelized Onion and Gruyère Frittata is rich, sweet, and savory.

Slowly caramelized onions combined with Gruyère cheese and eggs create a flavorful, fluffy frittata.

It’s indulgent yet light enough for brunch.

Ingredients:

• 6 large eggs
• 1 cup caramelized onions
• ½ cup Gruyère cheese, shredded
• 2 tbsp olive oil
• ¼ cup milk
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in an oven-safe skillet and add caramelized onions, cooking for 2–3 minutes to warm.
• Whisk eggs with milk, salt, and pepper.
• Pour egg mixture over onions in the skillet and cook 3–4 minutes until edges begin to set.
• Sprinkle Gruyère cheese on top and transfer to oven.
• Bake 12–15 minutes until frittata is fully set and golden.
• Slice and serve warm.

This frittata is high in protein and rich in flavor.

Caramelized onions add natural sweetness while Gruyère provides creamy, nutty depth.

Perfect for fall brunches, cozy breakfasts, or holiday mornings.

Rich, savory, and satisfying.

Sausage and Butternut Squash Frittata

This Sausage and Butternut Squash Frittata is hearty, flavorful, and perfect for autumn mornings.

Savory sausage and roasted butternut squash combined with eggs create a filling, protein-packed frittata.

It’s comforting, colorful, and satisfying.

Ingredients:

• 6 large eggs
• 1 cup roasted butternut squash, diced
• ½ cup cooked breakfast sausage, crumbled
• ½ cup shredded cheddar cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in an oven-safe skillet and sauté cooked sausage and roasted squash for 3–4 minutes.
• Whisk eggs with salt and pepper.
• Pour eggs over sausage and squash in the skillet, cooking 3–4 minutes until edges start to set.
• Sprinkle shredded cheddar cheese on top and transfer to oven.
• Bake 12–15 minutes until frittata is fully set and lightly golden.
• Slice and serve warm.

This frittata is high in protein, vitamins, and healthy fats.

Sausage adds savory richness while butternut squash brings natural sweetness and color.

Perfect for fall brunches, hearty breakfasts, or family meals.

Hearty, flavorful, and satisfying.

Roasted Beet and Goat Cheese Frittata

This Roasted Beet and Goat Cheese Frittata is vibrant, tangy, and perfect for fall mornings.

Earthy roasted beets combined with creamy goat cheese and eggs create a visually striking, flavorful frittata.

It’s nutrient-packed, colorful, and satisfying.

Ingredients:

• 6 large eggs
• 1 cup roasted beets, diced
• ½ cup goat cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in an oven-safe skillet and sauté roasted beets for 2–3 minutes.
• Whisk eggs with salt, pepper, and chopped parsley.
• Pour egg mixture over beets in the skillet, cooking 3–4 minutes until edges begin to set.
• Sprinkle crumbled goat cheese on top and transfer skillet to oven.
• Bake 12–15 minutes until frittata is fully set and lightly golden.
• Slice and serve warm.

This frittata is high in protein, fiber, and antioxidants.

Roasted beets add earthy sweetness while goat cheese adds tangy creaminess.

Perfect for fall brunches, weekend breakfasts, or festive gatherings.

Colorful, flavorful, and satisfying.

Kale and Sweet Potato Frittata

This Kale and Sweet Potato Frittata is hearty, colorful, and packed with autumn flavors.

Tender kale and roasted sweet potatoes are combined with eggs and cheese for a filling, protein-rich frittata.

It’s nutritious, flavorful, and visually appealing.

Ingredients:

• 6 large eggs
• 1 cup kale, chopped
• 1 cup roasted sweet potatoes, diced
• ½ cup shredded cheddar cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in an oven-safe skillet and sauté kale until wilted, about 2–3 minutes.
• Add roasted sweet potatoes and cook for 2 more minutes.
• Whisk eggs with salt and pepper.
• Pour eggs over the vegetables in the skillet and cook 3–4 minutes until edges begin to set.
• Sprinkle shredded cheddar on top and transfer to oven.
• Bake 12–15 minutes until fully set and lightly golden.
• Slice and serve warm.

This frittata is high in protein, fiber, and vitamins.

Kale adds earthy flavor while sweet potatoes provide natural sweetness and texture.

Perfect for fall brunches, cozy breakfasts, or weekend mornings.

Hearty, colorful, and satisfying.

Autumn Vegetable Medley Frittata

This Autumn Vegetable Medley Frittata is full of seasonal vegetables and savory flavors.

Roasted carrots, zucchini, and bell peppers combined with eggs create a bright and nutritious frittata.

It’s healthy, colorful, and perfect for fall mornings.

Ingredients:

• 6 large eggs
• 1 cup roasted carrots, diced
• 1 cup roasted zucchini, diced
• ½ cup roasted red bell peppers, diced
• ½ cup feta cheese, crumbled
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in an oven-safe skillet and sauté roasted vegetables for 2–3 minutes.
• Whisk eggs with salt and pepper in a bowl.
• Pour egg mixture over the vegetables and cook 3–4 minutes until edges begin to set.
• Sprinkle crumbled feta cheese on top and transfer skillet to oven.
• Bake 12–15 minutes until fully set and lightly golden.
• Slice and serve warm.

This frittata is rich in protein, vitamins, and antioxidants.

Roasted vegetables provide natural sweetness and vibrant colors.

Perfect for fall brunches, family breakfasts, or weekend mornings.

Healthy, colorful, and satisfying.

Carrot and Sage Frittata

This Carrot and Sage Frittata is earthy, slightly sweet, and perfect for autumn breakfasts.

Grated carrots and fresh sage combine with eggs for a flavorful and aromatic frittata.

It’s simple, nutritious, and visually appealing.

Ingredients:

• 6 large eggs
• 1 cup grated carrots
• 2 tbsp fresh sage, chopped
• ½ cup shredded Gruyère cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in an oven-safe skillet and sauté grated carrots for 2–3 minutes.
• Whisk eggs with salt, pepper, and sage.
• Pour eggs over the carrots in the skillet and cook 3–4 minutes until edges begin to set.
• Sprinkle Gruyère cheese on top and transfer skillet to oven.
• Bake 12–15 minutes until fully set and golden.
• Slice and serve warm.

This frittata is high in protein, vitamins, and antioxidants.

Carrots add natural sweetness while sage provides a fragrant, savory note.

Perfect for fall brunches, cozy breakfasts, or weekend mornings.

Earthy, aromatic, and satisfying.

Leek and Fontina Frittata

This Leek and Fontina Frittata is creamy, savory, and perfect for fall mornings.

Sautéed leeks combined with creamy Fontina cheese and eggs create a tender, flavorful frittata.

It’s elegant, nutritious, and visually appealing.

Ingredients:

• 6 large eggs
• 1 cup leeks, thinly sliced
• ½ cup Fontina cheese, shredded
• 2 tbsp olive oil
• ¼ cup milk
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in an oven-safe skillet and sauté leeks for 3–4 minutes until soft.
• Whisk eggs with milk, salt, and pepper.
• Pour eggs over the leeks and cook 3–4 minutes until edges begin to set.
• Sprinkle shredded Fontina on top and transfer skillet to oven.
• Bake 12–15 minutes until fully set and golden.
• Slice and serve warm.

This frittata is high in protein, calcium, and vitamins.

Leeks provide a delicate, savory flavor while Fontina adds creamy richness.

Perfect for fall brunches, holiday breakfasts, or weekend gatherings.

Creamy, savory, and satisfying.

Pumpkin and Spinach Frittata

This Pumpkin and Spinach Frittata is sweet, savory, and perfect for autumn mornings.

Pumpkin puree and fresh spinach are combined with eggs and cheese for a colorful, nutrient-packed frittata.

It’s hearty, delicious, and visually appealing.

Ingredients:

• 6 large eggs
• ½ cup pumpkin puree
• 1 cup fresh spinach, chopped
• ½ cup shredded mozzarella cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in an oven-safe skillet and sauté spinach until wilted, 2–3 minutes.
• Whisk eggs with pumpkin puree, salt, and pepper.
• Pour egg mixture over spinach and cook 3–4 minutes until edges begin to set.
• Sprinkle shredded mozzarella on top and transfer skillet to oven.
• Bake 12–15 minutes until frittata is fully set and lightly golden.
• Slice and serve warm.

This frittata is high in protein, fiber, and beta-carotene.

Pumpkin adds natural sweetness while spinach provides earthy flavor and nutrition.

Perfect for fall brunches, cozy breakfasts, or family gatherings.

Sweet, savory, and satisfying.