Ingredients
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
Preparation
Step 1Preheat 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.Step 2Whisk 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.Step 3Sprinkle remaining ½ cup cheese on frittata and transfer to oven until golden brown, about 15 minutes.
