Butternut Squash and Apple Frittata with Bacon and Cheese
Frittatas are super versatile. You can put anything in them. You can serve them for breakfast, lunch or dinner. This one has unique flavor combinations that come together perfectly- two squashes and thyme, the classic apples with cheddar. And let’s not forget the bacon. It would be the perfect addition to a holiday brunch!
- 2 cup butternut squash (peeled and cubed)
- 0.25 cup shredded Gruyere cheese
- Heaping teaspoon of fresh thyme, chopped
- Splash of milk
- 5 eggs
- 0.5 yellow squash, sliced
- 0.5 apple, cubed
- 2 cloves garlic, chopped
- 0.25 onion, sliced
- 5 strips of bacon, cut into ½ inch pieces
- 0.5 cup shredded sharp cheddar cheese
- Toss the butternut squash in a little olive oil, salt, and pepper. In a 400 degree oven, roast the squash for 20-25 minutes, stirring occasionally. Remove and set aside. Turn up the oven to BROIL.
- In a cast iron (or oven-proof) skillet, cook the bacon until crisp. Remove to a plate lined with paper towels and set aside. Drain off most of the grease, leaving about a tablespoon.
- In a bowl, whisk the eggs, milk, thyme, and more salt and pepper. Add in the cheeses and set aside.
- Add a swirl of olive oil to the bacon grease. Over medium heat, sauté the onion and garlic until just tender. Add the apple and cook for 2-3 minutes. Add the yellow squash and cook for a couple of minutes. Add in the roasted butternut squash and bacon and gently stir to combine everything. After 2 minutes, pour the egg and cheese mixture over the whole skillet. Allow the eggs to cook for 4-5 minutes, until the edges have set. Transfer the skillet to the oven and broil for 2-3 more minutes, until the top of the frittata is browned. Allow to cool before serving. Top with more chopped thyme. Serve in large pieces to hungry family members and savor the magic of the holidays.
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