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Butternut Squash Broccoli Baked Frittata

Published: Last Modified: by Allison

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This healthy butternut squash broccoli baked frittata with two cheeses (brie and provolone) is full of flavour! In this recipe, roasted broccoli and butternut squash, cheese, eggs, and some seasonings are baked together in a cast iron skillet.

overhead shot of the broccoli squash frittata in a cast iron skillet

Frittata is one of my favourite meals. It’s simple, nutritious, and affordable. It’s a great way to use up any spare veggies and cheeses in your refrigerator. And it’s full of flavour!

I’ve never been great at cooking frittatas on the stovetop, but I love a baked frittata. I’m excited to share this one with you today! It’s packed with roasted butternut squash and broccoli, cheese, herbs, and eggs. I love to serve mine with hot sauce or salsa, plus garlic bread, for a complete meal. It couldn’t be simpler!

overhead close up shot of the frittata sliced into pieces in the skillet

butternut squash broccoli baked frittata ingredients

  • Butternut squash
  • Broccoli
  • Garlic
  • Extra-virgin olive oil
  • Sea salt
  • Pepper
  • Dried oregano
  • Dried basil
  • Hot red pepper flakes
  • Eggs
  • Cream
  • Provolone cheese
  • Brie cheese
overhead shot of the squash, broccoli, garlic, and herbs on a light pink backdrop
an overhead shot of the cheeses on a blue plate

how to make this baked frittata

  1. Preheat the oven to 425 F and line two large, rimmed baking sheets with parchment paper, if desired.
  2. Place the squash on one baking sheet and the broccoli and garlic on another baking sheet.
  3. Drizzle the squash with 1 ½ tablespoons of olive oil and the broccoli with 1 ½ tablespoons of olive oil. Sprinkle the squash with the herbs, hot red pepper flakes, and a pinch of salt and pepper. Toss to coat. Sprinkle the broccoli and garlic with a pinch of salt and pepper. Toss to coat.
  4. Roast the squash for 25 minutes, or until tender. Roast the broccoli and garlic for 15 minutes, until just tender and beginning to char around the edges. Remove from the oven and set aside.
  5. Reduce the oven temperature to 350 F.
  6. Grease a large oven-safe skillet with olive oil. (My skillet is 10 inches in diameter.)
  7. Place the roasted squash and broccoli in the skillet.
  8. Whisk together the eggs, cream, and a pinch of salt and pepper in a large bowl. Add the provolone and cubed brie. Pour over the vegetables and bake for 35 minutes, or until just set in the middle. Remove from the oven and wait five minutes before slicing.
  9. Enjoy!
overhead shot of the squash on a baking sheet
overhead shot of the roasted broccoli and squash in a cast iron skillet
overhead shot of the eggs and cheese in a bowl
overhead process shot showing what the frittata looks like before going into the oven
overhead shot of what the frittata looks like after coming out of the oven

more healthy egg recipes

overhead shot of a slice of frittata on a blue plate with a slice of garlic bread

I hope that you love this roasted butternut squash and broccoli baked frittata! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen.

Finally, if you want more wholesome and feel good recipes to help fuel your active lifestyle, follow Up Beet Kitchen on Instagram, Facebook, and Pinterest.

Enjoy!

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overhead shot of the broccoli squash frittata in a cast iron skillet

Butternut Squash Broccoli Baked Frittata

  • Author: Allison
  • Total Time: 1 hour 10 minutes
  • Yield: 6–8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Healthy, flavourful, and simple baked frittata with roasted butternut squash and broccoli, provolone cheese, and brie is the perfect weeknight supper.

Ingredients

Scale
  • 4 cups diced, peeled butternut squash (1-inch cubes)
  • 1 bunch of broccoli, cut into florets
  • 4 garlic cloves, minced
  • 3 tablespoons extra-virgin olive oil 
  • Pinch of sea salt and freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Pinch of hot red pepper flakes
  • 10 large eggs
  • ¼ cup heavy cream
  • 1 cup shredded provolone cheese
  • 6 ounces (170 grams) brie cheese, cubed

Instructions

  1. Preheat the oven to 425 F and line two large, rimmed baking sheets with parchment paper, if desired.
  2. Place the squash on one baking sheet and the broccoli and garlic on another baking sheet.
  3. Drizzle the squash with 1 ½ tablespoons of olive oil and the broccoli and garlic with 1 ½ tablespoons of olive oil. Sprinkle the squash with the herbs, hot red pepper flakes, and a pinch of salt and pepper. Toss to coat. Sprinkle the broccoli and garlic with a pinch of salt and pepper. Toss to coat. 
  4. Roast the squash for 25 minutes, or until tender. Roast the broccoli and garlic for 15 minutes, until just tender and beginning to char around the edges. Remove from the oven and set aside. 
  5. Reduce the oven temperature to 350 F. 
  6. Grease a large oven-safe skillet with olive oil. (My skillet is 10 inches in diameter.)
  7. Place the roasted squash and broccoli in the skillet. 
  8. Whisk together the eggs, cream, and a pinch of salt and pepper in a large bowl. Add the provolone and cubed brie. Pour over the vegetables and bake for 35 minutes, or until just set in the middle. Remove from the oven and wait five minutes before slicing. 
  9. Enjoy! 
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Bake

Keywords: baked frittata with butternut squash and broccoli

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