The Cozy Charm of a Fall Frittata with a Surprising Twist

Autumn mornings often call for something both comforting and creative. This fall frittata combines the warm, spicy aroma of cinnamon with the seasonal crunch of toasted pecans, turning a simple dish into a seasonal indulgence. I love how it captures the essence of crisp mornings and the promise of cozy afternoons.

Using ingredients that are in season, this recipe is a beautiful way to celebrate autumn’s produce and flavors. It’s perfect for lazy weekends or a quick brunch that feels special. Plus, the aroma alone makes your kitchen smell like a crisp mountain morning.

Autumn Spiced Pecan Frittata

This fall-inspired frittata is made by whisking eggs with warm spices and folding in toasted pecans and seasonal vegetables. It is baked until set with a golden top, resulting in a fluffy, slightly creamy interior and a crisp, browned surface. The dish offers a blend of savory and sweet flavors, complemented by crunchy pecans and aromatic cinnamon.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 6 large eggs
• 1/4 cup milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper optional
• 1/2 cup toasted pecans roughly chopped
• 1/2 cup seasonal vegetables (e.g., bell peppers, zucchini) diced
• 1 tablespoon olive oil

Equipment

• Mixing bowl
• Whisk
• Frying pan
• Oven-safe skillet or baking dish
• Spatula

Method

 

1. Preheat your oven to 375°F (190°C). In a mixing bowl, whisk together the eggs, milk, ground cinnamon, salt, and black pepper until well combined and slightly frothy.
2. Heat olive oil in an oven-safe skillet over medium heat. Add the diced seasonal vegetables and sauté for about 3–4 minutes until they become tender and fragrant, with a slight sizzle and bright aroma.
3. Pour the beaten egg mixture over the sautéed vegetables in the skillet. Use a spatula to gently lift the edges and let the wet mixture flow underneath, creating a uniform layer. Cook for 2 minutes until the edges just start to set and turn slightly golden.
4. Sprinkle the toasted pecans evenly across the top of the eggs. Carefully transfer the skillet to the preheated oven and bake for about 15 minutes, or until the frittata is puffed and set in the center with a light golden surface.
5. Remove the skillet from the oven and let the frittata rest for a couple of minutes. The edges should be crisp, and the center fluffy with slight firmness to the touch.
6. Slice the frittata into wedges and serve warm. The top should be golden brown with crunchy pecans, and the interior soft and airy with bits of vegetables mixed throughout.

Notes

For extra flavor, sprinkle with fresh herbs or a drizzle of honey before serving. You can also customize the vegetables based on seasonal availability.

Whether you serve it for brunch or a laid-back dinner, it’s a dish that invites comfort and celebration in every slice. As leaves turn and temperatures dip, this recipe offers a delicious way to enjoy the best of fall’s bounty.