Bacon Gruyere And Butternut Squash Frittata Recipes

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BACON, GRUYERE, AND BUTTERNUT SQUASH FRITTATA



Bacon, Gruyere, and Butternut Squash Frittata image

Upgrade your weeknight dinner with this easy Bacon, Gruyere, and Butternut Squash Frittata recipe.

Categories     butternut squash recipes     frittata recipes     breakfast recipes

Time 35m

Yield 4

Number Of Ingredients 9

6 slices bacon, finely chopped
1/2 small butternut squash, cut into 1/2" chunks
1 small onion, minced
1 1/2 tbsp. minced rosemary, plus more for garnish
6 large eggs
1 1/2 c. whole milk
3 oz. Gruyere, grated and divided
kosher salt
Freshly ground black pepper

Steps:

  • Preheat oven to 375°. 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, and cook over medium heat until edges of eggs begin to set, 5 minutes.
  • Sprinkle remaining ½ cup cheese on frittata and transfer to oven until golden brown, about 15 minutes.

BUTTERNUT SQUASH FRITTATA



Butternut Squash Frittata image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

4 cups cubed butternut squash (about 1 pound)
Kosher salt and freshly ground pepper
7 large eggs
5 tablespoons extra-virgin olive oil
1 4-ounce link fully cooked (not dried) chorizo or andouille sausage, diced
1 red or yellow bell pepper, chopped
2 cloves garlic, chopped
2 bunches scallions, chopped
1 5-ounce package baby arugula (about 8 cups)
Juice of 1/2 lemon

Steps:

  • Position a rack in the upper third of the oven; preheat to 400 degrees F. Put the squash in a large microwave-safe bowl with 1/4 cup water; season with salt and pepper. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, 8 minutes. Drain and pat dry. Whisk the eggs and 1/4 cup water in another large bowl until frothy.
  • Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the chorizo and cook, stirring, until it just starts browning, 3 minutes. Add the squash, bell pepper and garlic. Cook, stirring occasionally, until the pepper is tender and the squash starts browning, 5 minutes. Stir in the scallions and cook 1 minute. Transfer to the bowl with the eggs using a slotted spoon; stir.
  • Wipe out the skillet. Coat the bottom with 2 tablespoons olive oil and heat over medium heat. Add the egg mixture and spread in an even layer. Cook until the edges are golden, 5 minutes. Transfer the skillet to the oven and bake until just set in the center, 12 to 15 minutes.
  • Toss the arugula with the remaining 1 tablespoon olive oil and the lemon juice; season with salt and pepper. Loosen the edge of the frittata and unmold onto a plate; cut into wedges. Serve with the salad.

SQUASH, SAGE & GRUYèRE FRITTATA



Squash, sage & gruyère frittata image

A filling omelette that makes a great midweek main for both vegetarians and meat eaters

Provided by Good Food team

Categories     Brunch, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 30m

Number Of Ingredients 6

1 tbsp olive oil
1 small red onion , finely chopped
600g squash , peeled and cut into small cubes
handful sage leaves, roughly chopped
6 eggs , lightly beaten
100g gruyère , grated

Steps:

  • Heat the grill to medium. Heat the oil in a medium non-stick frying pan, then add the onion, squash and sage. Fry over a medium high heat until soft and golden. This should take around 10 mins.
  • In a bowl, mix together the eggs and the cheese. Season, then pour over the cooked squash and onion mix. Leave for 5 mins on a low heat, moving the mix around a little while it starts to set.
  • Once the frittata is set, but still a little wobbly on top, flash it under the grill to set. Allow to rest for a few mins, then turn out onto a plate or cut into wedges straight from the pan.

Nutrition Facts : Calories 323 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.76 milligram of sodium

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