Butternut Squash Frittata with Bacon and Goat Cheese

Seasonal butternut squash frittata with bacon, kale, and goat cheese. A simple fall recipe for any time of the day.

👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Nicole Gaffney📖 coleycooks

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

oven
pan
bowl
whisk
spatula

📝 Preparation Steps

Preheat the oven to 400°F.

Place the bacon in a cold, heavy-bottomed, oven-safe pan (cast iron works best) and set it over medium heat. Cook until the bacon begins to crisp, about ⏱️ 5 minutes. Add the shallot and cook for 2 to ⏱️ 3 minutes, until translucent and just starting to brown.

bacon (diced)5 slices

Add the kale along with a splash of water, then toss it around for a few minutes. Cover the pan with a lid and let the kale steam for 2 to ⏱️ 3 minutes, until tender. Remove the lid, add the cooked squash, and stir until warmed through.

kale (loosely packed, hard stems removed)4 cups

Crack the eggs into a medium bowl, season with salt and pepper, and whisk until fully combined. Pour the eggs over the vegetables and use a rubber spatula to spread them evenly. Crumble the goat cheese over the top, then transfer the pan to the oven. Bake for 10 to ⏱️ 15 minutes, until puffed, golden around the edges, and set in the center. If the middle is still runny, bake for a few minutes longer.

eggs8goat cheese4 oz

Let the frittata rest for 5 to ⏱️ 10 minutes before slicing. Serve warm or at room temperature.

Nutrition Facts

calories

239 kcal

fat Content

17 g

serving Size

6 g

fiber Content

2 g

sugar Content

2 g

sodium Content

575 mg

protein Content

14 g

trans Fat Content

0.05 g

cholesterol Content

239 mg

carbohydrate Content

7 g

saturated Fat Content

7 g

unsaturated Fat Content

9 g

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