Butternut Squash Bacon + Gruyere Frittata

So Caleb’s been doing this really creepy thing where around bedtime he’s been saying, “There’s a ghost in our house.” Um, no there’s not. I try to rationalize it in my mind that Halloween just recently happened and he just learned about ghosts, but I find myself like creeping up the stairs and turning every single light on in the process…

It freaks me out. The only thing that would make it more creepy is if he was like, “There’s a ghost in our house… and he’s standing behind you.”

Anyway, I kinda sent some ghost vibes out there that we don’t want a ghost and the ghost should leave us alone. Did it work? I don’t know, but Caleb has since stopped saying this ghost thing and I have since stopped getting creepy goose bumps around each corner.

Anyway, California has been perfection. I looove it here. We go to the beach everyday. We see beautiful sunset skies. We went to a really awesome farmer’s market. The house we are living in is new and nice. The rental car has one of those back up cameras. haha Things are just pleasant.

We hiked at Torrey Pines and it was the best decision ever! The beach was so pretty and then we hiked up the cliff and took the first trail we came across. The views were unreal, I can’t even tell you. I don’t think I’ve ever seen that much water in my life! It looks like it reaches to the end of the Earth it’s so cool. And the color!! The water color is gorgeous.

Encinitas is a great town with a personality of its own. It has an awesome downtown area with some really funky and unique boutique shops. Jaryd and I went out to dinner one night at Solace and it was phenomenal. I got the beef cheek and I left that night saying to Jaryd, “That was the best meal of my life.” Probably my biggest recommendation of SoCal yet is to go there. GO THERE! I’m sure I’ll have a million and one more recs for you. But for now, Solace is flying high as hands down my fav restaurant we’ve been.

Ok, so I’ve been wanting to make this frittata since those chilly mornings first set in and butternut squash made its debut in my kitchen. This is the most delicious blend of flavors. Perfect for a brunch. Perfect for a weekend. Perfect to make an egg muffin variety and have around for grab and go breakfasts. This will definitely be made again.

Plus it only has a handful of ingredients and is a one skillet meal. All that plus the tastiness factor is really all you can ask for, right? Here’s how you make Butternut Squash, Bacon & Gruyere Frittata:

Cook your bacon over medium heat, flipping every couple minutes. Once cooked, set aside on a plate lined with a paper towel. After you remove your bacon from the pan, sauté the butternut squash cubes in the bacon grease. I cooked mine for about 10-15 minutes, stirring often, until it’s golden brown and easily pierced with a fork.

Add the beaten eggs to the squash in the pan, making an even layer of egg on the bottom of the pan. Use your spatula to evenly distribute the butternut squash in the egg. Sprinkle the egg/butternut squash mixture with sea salt, garlic powder, shredded Gruyere cheese, and crumbled bacon.

Keep the heat around medium while you cook stovetop. Don’t disrupt the eggs while they’re cooking. Once the edges begin to puff up, place the pan in the oven, on the rack closest to the top. Broil it on high for about 2-3 minutes, or until the center of the frittata sets.

Remove from the oven. Sprinkle with chopped sage. Cut the frittata into slices and serve!

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Recipe

Butternut Squash, Bacon & Gruyere Frittata

Spruce up your frittata game with deliciously decadent fall flavors! You’ll LOVE this low carb + gluten free Butternut Squash Bacon + Gruyere Frittata!!

Recipe by:Lindsay Grimes

Prep: 5 minsTotal: 5 mins

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Servings: 6 1x

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Ingredients

• 4 slices bacon
• 2 cups butternut squash, peeled, cut in cubes
• 1 cup Gruyere cheese, shredded
• 8 eggs
• pinch of sea salt
• 1/4 teaspoon garlic powder
• 4 leaves sage, chopped

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Instructions

1. Cook your bacon over medium heat, flipping every couple minutes.
2. Once cooked, set aside on a plate lined with a paper towel.
3. After you remove your bacon from the pan, sauté the butternut squash cubes in the bacon grease.
4. I cooked mine for about 10-15 minutes, stirring often, until it’s golden brown and easily pierced with a fork.
5. Add the beaten eggs to the squash in the pan, making an even layer of egg on the bottom of the pan.
6. Use your spatula to evenly distribute the butternut squash in the egg.
7. Sprinkle the egg/butternut squash mixture with sea salt and garlic powder.
8. Sprinkle the egg/butternut squash mixture with shredded Gruyere cheese and crumbled bacon.
9. Keep the heat around medium while you cook stovetop.
10. Don’t disrupt the eggs while they’re cooking.
11. Once the edges begin to puff up, place the pan in the oven, on the rack closest to the top. Broil it on high for about 2-3 minutes, or until the center of the frittata sets.
12. Remove from the oven.
13. Sprinkle with chopped sage.
14. Cut the frittata into slices and serve!

Nutrition Info:

• Serving Size: 8
• Calories: 151
• Sodium: 233mg
• Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Protein: 12g
• Cholesterol: 206mg

© The Toasted Pine Nut

Enjoy!! xo

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