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!