Lunch: Bacon, Gruyere, and Butternut Squash Frittata

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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