Ultimate Autumn Frittata
This is one of those recipes we keep coming back to every autumn without fail. There's something about roasted butternut squash and sweet red onion baked into a creamy, golden frittata that just feels like a proper hug on a plate. The edges go beautifully set while the middle stays rich and custardy, and the caramelised veg on top makes it look seriously impressive with almost zero effort. It works for a lazy weekend breakfast, a brunch with friends, or honestly just a cosy midweek dinner when you want something warm and satisfying. Make this one this weekend, you genuinely won't regret it.
Before You Start
- Preheat oven to 180°C
- Lower oven temperature to 150°C (step 2)
- Large baking tray
- Large mixing bowl
- High-sided frying pan (oven-safe)
- Whisk
- Vegetables cooled before mixing (step 2)
Ingredients
- 3 tbsp Nooch
- 35ml plant-based whipping cream
- 100g plant-based feta
- 3 knob plant-based butter
- 2 red onions
- 1 x 346g bottle of Crackd The No-Egg Egg
- olive oil
- 4 spring onions
- Salt & pepper to taste
- 1 butternut squash
- 1 sprig of fresh thyme
Method
Roast the vegetables
- Peel and slice the red onions
- Peel the butternut squash and slice the thinner part into thin circles, dice the larger base part into bite-sized cubes
- Place the sliced red onions and butternut squash pieces into a large baking tray
- Drizzle with olive oil and a good pinch of salt, mix well and cook in the oven for 35 minutes
Prepare the frittata mixture
- Pour the plant-based whipping cream into a large mixing bowl and whisk until the cream turns thick and holds it shape
- Once thick, pour in the Crackd The No-Egg Egg liquid and fold the two mixtures together
- Slice the spring onions and crumble the plant-based feta into small chunks
- Add both to the frittata mixture (saving some for the top), along with the nooch and a pinch of salt and pepper
- Mix well until the mixture comes together
- Once the veg is roasted and cooled add this to the frittata mix (saving the roasted butternut squash circles for the top)
- Now lower the oven temperature to 150°C
Assemble the frittata
- Place a high sided frying pan over a low heat and add the plant-based butter to the pan
- Melt the butter and spread it around the pan and up the sides until it's well coated
- Then, carefully pour in the frittata mix and allow to cook over a low heat for 5-10 minutes until it begins to bubble and the edge of the frittata becomes firm
- Place your roasted butternut squash circles on top of the frittata mix and sprinkle with the leftover spring onions and crumbled feta
Cook the frittata
- Take the frying pan off the heat and cook in the oven for 50-60 minutes, ensuring the mixture feels set in the middle and a knife inserted into the middle comes out clean
- To finish, turn on the grill and move the frittata up to the top shelf and cook for a further 10 minutes or until golden brown
Serve the frittata
- Sprinkle the frittata with some herbs and cut into slices
- Serve with a simple side salad
Tips & Variations
- Get your roast on early: The veg needs a good 35 minutes in the oven, so get it in first and use that time to sort the rest of the mixture. It makes the whole process feel much more relaxed.
- Slice the squash thin on the top part: We find the thinner rounds cook more evenly and look stunning layered on top of the frittata. Take your time with the knife here, it's worth it.
- Season generously: Ian always says this frittata can handle more salt than you think. The squash and cream are quite mild on their own, so don't be shy with seasoning at each stage.
Why This Works
The trick here is roasting the veg first before it goes anywhere near the frittata mixture. That 35 minutes in the oven concentrates all the sweetness in the squash and onions and gives you those gorgeous caramelised edges that make every bite taste incredible. The plant-based whipping cream is the other secret weapon, it gives the whole thing that silky, custardy texture that makes it feel really indulgent without being heavy.