Pumpkin & Sage Frittata


Wanna hear something crazy? My sister Candy doesn’t. Like. Pancakes…I KNOW. That blew my mind, too. And I know this because she’s kind of had a crappy week, so I invited her over Saturday morning for some pancakes because while I may not always know the right thing to say to make things better, I do usually know the right thing to cook. And, I can open a bottle of champagne with my eyes closed and while alcohol doesn’t fix one’s problems, neither does orange juice.
So anyway, I invited her over for some pumpkin pancakes and she was like, I don’t like pancakes. They’re boring. BORING. Can you imagine that? I mean, pancakes are literally fluffy bread with maple syrup on top. What could possibly be boring about fluffy bread and maple syrup? Nothing. Not a thing.
So whatever, I’ll make you guys some pumpkin pancakes soon but for Saturday’s hangout sesh, we decided to make a pumpkin frittata instead and it was magical. Like, so good I’ve eating it for the last few days quite happily and I am not a big leftover person.
Credit goes in no small part to my sister. Candy is the frittata queen, and she helped me realize you need more than three eggs to make one of these babies. And she also showed me how to cook it for a few minutes on the stove first, before putting it in the oven, which speeds up cook time and makes for a better crust. Crisis averted. So, we made this comfort food-y frittata, drank coffee and mimosas and just talked about life and what’s been going on, and although we’re all going to be fine, sometimes its just nice to take a breather and drink some breakfast champagne and remind yourself of that. So, on that note, you should definitely make this next weekend. Feel free to pair with champagne. We won’t judge you.

2 tablespoons olive oil, separated
1 onion, diced
4 whole eggs
3 egg whites
1/2 pound sausage, I used Italian chicken precooked
1/2 cup pumpkin puree
1/4 tsp ground nutmeg
1 tablespoon chopped sage + more whole leaves for frying
1/4 cup fresh mozzarella, crumbled
Pinch of salt & pepper

  1. Preheat oven to 450 degrees.
  2. In a cast iron skillet over medium heat, warm 1 tablespoon of the olive oil, and saute the onions until caramelized.
  3. While cooking the onions, in a large bowl combine the eggs, egg whites, sausage (if you aren’t used precooked sausage, be sure to cook it first), pumpkin, nutmeg, salt and pepper and chopped sage.
  4. When the onions are caramelized, combine them with the egg mixture.
  5. Without cleaning the cast iron skillet, over a medium burner, add another tablespoon of the oil or spray with pan, being sure to coat the sides of the skillet. Pour the egg mixture into the cast iron skillet, and without stirring, let it cook on the stove for 3-4 minutes.
  6. Pop the cast iron skillet into the preheated oven, let cook for 10 minutes.
  7. Add the crumbled mozzarella, and cook for another 8-10 minutes, until the frittata has set.
  8. Fry the sage leaves in olive oil, and let them drain on a paper towel for a few minutes before topping the frittata.
  9. Top frittata with fried sage and serve immediately.

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