Bacon, Gruyere, and Butternut Squash Frittata

Name: Bacon, Gruyere, and Butternut Squash Frittata
Prep time: 20 min
Total time: 35 min
Yield: 4
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

By Anna Watson CarlPublished: Nov 13, 2015

4.3

4 Ratings

Butternut Squash Frittata with Rosemary, Bacon, and Gruyere

Anna Watson Carl

Yields:

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

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.