So about this time you’ll be seeing a lot Halloween recipes. To be honest, Halloween just isn’t my jam. I’m totally all about fall, but maybe it’s because I was a nerd growing up and Halloween was prime time for bullying, or because I was an actor for so long and so I’m used to being paid to dress up as someone else. Or maybe I just don’t love candy corn enough (or at all) to knock on strangers’ doors to get it.
Wow I sound like a no fun, no-fun-nik from the no fun zone, yeah? To be clear I am happy to watch others cavort. I even love handing out candy to adorable children passing through the neighborhood. And candy apples are one of those iconic treats that I’ve actually never had because I’d hate to ruin the magnificent build up in my head with something I imagine in reality to be cloyingly sweet and just not for me, but I still think they’re cool.
So I’m not a total curmudgeon – just not an avid participant. But that still leaves the question of what we will do on Halloween. Well we won’t shut all the blinds and turn off the lights and pretend not to be home – although I’m sure we’ll still be incredibly jet-lagged so this is not completely out of the question. No, we’ll probably be festive and put out a pumpkin we carved to look like a cat or something and make some popcorn and watch something mildly spooky (like spooky to 5 year old…I don’t do real scary movies), and get way too excited when someone knocks on the door and both stand there like over-eager weirdos with our bowl of candy outstretched.
But let’s rewind for a second, to well before we’re both creepily standing at our front door oohing and aahing at this ghost or that Cardi B (god I hope that happens). We’ve got to eat dinner. And it’s not like we’re having a party or running around with kids or anything, but at least a few things need to be considered.
- We don’t want something too complicated or fussy – because we’ll need to rush back and forth from the kitchen to the door to greet trick-or-treaters (and yes I know we could split up the duty, but we won’t because we’re weird)
- It needs to be light enough that we won’t feel too weighed down to stuff ourselves full of popcorn and ‘leftover’ Halloween candy in the coming hours.
- It should be fall-ish. I mean this isn’t necessary per se, but it’s still nice to enjoy the season even if I’m not dressed up like a witch and draping the house in fake cobwebs.
- Gotta be delicious – because the world is full of horrible things, so we take the good where we can get it.
So I think that lands us here: Fall Vegetable Frittata
Heartier than a salad, delicious because of roasted fall veggies and some *ahem* cheese, packed with protein, but not so much that we can’t celebrate with some treats afterwards. And it totally fits the fall vibe, because duh, it’s right there in the name. I think we have a winner. It’s also super easy to make, and even reheats beautifully – if for instance you did need some time to dress up as a goblin or a fairy princess or a sexy Bed Bath and Beyond employee.
So whatever type of Halloween you have planned, consider making yourself this easy, delicious, and light fall inspired dinner – because we all need to save room for treats.
*Just so people don’t get the wrong idea – all opinions represented here re: Halloween and my level participation are my own. Eddie has been known to dress up in the past and may do so again in the future. Also I imagine that if/when we have kids the story around Halloween will change. But for now here I am. Happy Halloween!
Fall Vegetable Frittata
- October 26, 2018
- 4 Servings
- 1 hr
- Print this
- 1 C peeled and diced beet, from about 1 medium beet
- 1 C peeled and diced sweet potato
- 10 brussel sprouts, trimmed and quartered
- 2 T olive oil
- 2 tsp kosher salt
- 8 eggs
- ½ tsp ground black pepper
- ½ C half and half
- 1 C grated gouda cheese
- 1 C grated gruyere cheese
- Step 1
- Preheat your oven to 400° F.
- Step 2
- Spread the veggies into one even layer on a rimmed baking sheet. Drizzle with olive oil and one teaspoon of kosher salt.
- Step 3
- Roast for 25 minutes until tender and light, golden brown, stirring halfway through cooking.
- Step 4
- Remove veggies from oven, set aside, and turn oven down to 375° F.
- Step 5
- Heat a 10 inch non-stick or cast iron skillet over medium heat. Coat lightly with non-stick cooking spray.
- Step 6
- In a large bowl whisk together the eggs, remaining salt, pepper, and half and half. Whisk thoroughly so you get a little air incorporated into the mixture.
- Step 7
- Pour the egg mixture into the prepared pan and scrape the vegetables evenly over the top. They will mostly sink, which is fine.
- Step 8
- Let cook for about 5 minutes, or until the eggs just barely begin to set at the edges. Sprinkle cheese evenly over the top, pushing some it down into the egg mixture with a spoon.
- Step 9
- Transfer to the oven and bake for 20 minutes or until puffed and golden brown.
- Step 10
- Remove and let cool 5 minutes before serving.