Bacon, Gruyere, and Butternut Squash Frittata - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
This frittata tastes just as good for dinner as it does for weekend brunch.
Ingredients
- 6 slices bacon, finely chopped
- 1/2 small butternut squash, cut into 1/2" chunks (2 cups)
- 1 small onion, minced
- 1 1/2 tbsp. minced rosemary, plus more for garnish
- 6 large eggs
- 1 1/2 c. milk
- 3 oz. Gruyere, grated (1 1/2 cups)
- kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 375 degrees F. 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.
- Whisk eggs, milk, and 1 cup cheese in a large bowl and season with salt and pepper. Pour egg mixture over butternut squash mixture. Cook over medium heat until edges of eggs begin to set, 5 minutes.
- Sprinkle remaining 1/2 cup cheese on frittata and transfer to oven until golden brown, about 15 minutes.
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