Butternut Squash, Bacon & Goat Cheese Frittata

Like I keep saying, all this extra time in our apartment has really allowed me to play around in the kitchen & get creative. One of my goals of 2020 was less food waste. I felt like last year whether it was poor planning on my part or just forgetting something was in the back of the fridge, I felt like every Sunday, I’d end up throwing away food. I hated to do that so this year I’m trying to use everything that’s in my fridge/ pantry. A great way to do that is using left over ingredients in a quiche or frittata. I had some left over goat cheese, bacon and butternut squash so I figured, why not? I’m so glad I did because the flavors in this are to die for.

This is a great way to add a little fun and actually feel like you’re brunching during quarantine, not just eating your same everyday breakfast. Also, this reheats perfectly!

Butternut Squash, Bacon & Goat Cheese Frittata

What You’ll Need:

6 slices bacon, finely chopped
1/2 small butternut squash, cut into 1/2″ chunks or buy it pre-cut!
1 small onion, finely chopped
1 1/2 tbsp. minced rosemary, plus more for garnish
6 large eggs
1 1/2 cups whole milk
about 1 cup crumbled goat cheese (to your preference)
freshly ground black pepper

The How To:

  1. Preheat oven to 375°
  2. In a large oven-safe skillet over medium-high heat, cook chopped bacon until beginning to soften, 2 minutes. Add butternut squash, onion, & rosemary and cook until softened, stirring frequently, about 8 minutes.
  3. Whisk eggs, milk, and 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, about 5 minutes.
  4. Transfer to oven until golden brown, about 15 minutes.
  5. Enjoy!

Other tips:

Once the top is set, you could add a little goat cheese to melt on top.

If you’re worried if the frittata is cooked through, check the center, like you would a cake, with a toothpick.


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