Description
This Butternut Squash Frittata with Bacon and Goat Cheese is a savory and satisfying breakfast or brunch dish. Featuring crispy bacon, tender kale, sweet butternut squash, and creamy goat cheese, this frittata is baked to golden perfection in just 30 minutes, serving six people. It’s an excellent way to combine nutritious vegetables and rich flavors in a comforting meal.
Ingredients
Scale
Meats
- 5 slices bacon, diced
Vegetables
- 1 shallot, sliced
- 4 cups kale, loosely packed, hard stems removed
- 2 cups butternut squash, cooked and cubed
Dairy & Eggs
- 8 eggs
- 4 oz goat cheese
Seasonings
- ¾ teaspoon salt
- Black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the frittata later.
- Cook the bacon and shallot: Place the diced bacon in a cold, oven-safe heavy-bottomed pan over medium heat. Cook until the bacon starts to crisp, about 5 minutes. Then add the sliced shallot and sauté for 2 to 3 minutes until translucent and lightly browned.
- Cook the kale and combine with squash: Add the kale along with a splash of water to the pan. Toss it around for a few minutes, then cover with a lid to steam for 2 to 3 minutes until tender. Remove the lid and stir in the cooked butternut squash to warm through.
- Prepare and add the egg mixture: Crack the eggs into a medium bowl, season with salt and black pepper, then whisk until fully combined. Pour the eggs evenly over the vegetables in the pan. Crumble the goat cheese evenly on top.
- Bake the frittata: Transfer the oven-safe pan to the preheated oven. Bake for 10 to 15 minutes until the frittata is puffed, golden around the edges, and set in the center. If the middle remains runny, bake a few more minutes until fully set.
- Rest and serve: Let the frittata rest for 5 to 10 minutes after baking to firm up. Slice and serve warm or at room temperature for a delicious meal.
Notes
- Using a cast iron skillet for cooking and baking ensures even heat distribution and enhances flavor.
- If butternut squash is not pre-cooked, roast or microwave until tender before cubing.
- The kale can be substituted with spinach or Swiss chard depending on preference.
- Leftovers can be refrigerated and gently reheated, or served cold.
- For a vegetarian version, omit the bacon and increase goat cheese or add another vegetable like mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: butternut squash frittata, bacon frittata, goat cheese frittata, breakfast casserole, kale frittata, easy brunch recipe, baked eggs
