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  1. Meals & Cooking
  2. Recipe Headquarters
  3. Bacon, Gruyere, and Butternut Squash Frittata

Bacon, Gruyere, and Butternut Squash Frittata

Headshot of Anna Watson CarlBy Anna Watson CarlPublished: Nov 13, 2015
Star FillStar FillStar FillStar FillHalf Star
4.3
4 Ratings
Butternut Squash Frittata with Rosemary, Bacon, and Gruyere
Anna Watson Carl
Yields:
4
Prep Time:
20 mins
Total Time:
35 mins
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This frittata tastes just as good for dinner as it does for weekend brunch.

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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 cups

    whole milk

  • 3 oz.

    Gruyere, grated and divided

  • kosher salt

  • Freshly ground black pepper

Directions

    1. 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.
    2. 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.
    3. Step 3Sprinkle remaining ½ cup cheese on frittata and transfer to oven until golden brown, about 15 minutes.
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