Bacon, Gruyere, and Butternut Squash Frittata
This frittata tastes just as good for dinner as it does for weekend brunch.
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- Yields:
- 4
- Prep Time:
- 20 mins
- Total Time:
- 35 mins
Ingredients
- 6
slices bacon, finely chopped
- 1/2
small butternut squash, cut into 1/2" chunks
- 1
small onion, minced
- 1 1/2 tbsp.
minced rosemary, plus more for garnish
- 6
large eggs
- 1 1/2 c.
whole milk
- 3 oz.
Gruyere, grated and divided
kosher salt
Freshly ground black pepper
Directions
- Step 1Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, cook bacon until beginning to soften, 2 minutes. Add butternut squash, onion, and rosemary and cook until softened, stirring frequently, 8 minutes.
- Step 2Whisk eggs, milk, and 1 cup cheese in a large bowl and season with salt and pepper. Pour egg mixture over butternut squash mixture, and cook over medium heat until edges of eggs begin to set, 5 minutes.
- Step 3Sprinkle remaining ½ cup cheese on frittata and transfer to oven until golden brown, about 15 minutes.
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