Butternut Squash Mushroom Bacon Frittata

Name: Butternut Squash Mushroom Bacon Frittata
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 people
Ingredients: 4 lices thick-cut bacon; 1/2 small butternut squash; 2 cups mushrooms; 4 cups baby spinach; 12 eggs; 1/3 cup fresh oregano; 1/4 teaspoon sea salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings
6 people
Calories
231 kcal
Course
Breakfast
Cuisine
American

Butternut Squash Mushroom Bacon Frittata

Tyler Espinosa

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An amazing hearty breakfast recipe with butternut squash and bacon is a marvelously delicious frittata!

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Ingredients

Servings

4 lices thick-cut bacon
1/2 small butternut squash peeled and chopped (about 2 cups)
2 cups mushrooms sliced
4 cups baby spinach
12 eggs beaten
1/3 cup fresh oregano chopped
1/4 teaspoon sea salt

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Instructions

Preheat oven to 350 degrees F.
Cook the bacon in a cast iron skillet over medium heat until it reaches desired level of crisp, about 2 to 3 minutes per side. Transfer bacon to a cutting board, leaving bacon drippings in the skillet. Once cool enough to handle, chop bacon and set aside.
Add the butternut squash to the skillet with the bacon drippings and cook over medium heat, covered, until squash begins to soften, about 5 minutes.
Add the mushrooms and continue cooking until mushrooms soften and begin turning brown, about 5 minutes, stirring occasionally.
Add spinach, oregano, and sea salt. Cover and cook until spinach has wilted, about 2 minutes. Add the chopped bacon. Remove skillet from heat.
Pour the eggs into the cast iron skillet and use a wooden spoon to gently shift mixture around to be sure the vegetables are evenly distributed throughout the frittata. If you're adding cheese to the frittata, now's the time to do so.
Place on center rack of preheated oven and bake 35 to 40 minutes, or until frittata is golden-brown and cooked through. Let sit 10 minutes before serving.