Fall Frittata with Bacon, Brussels Sprouts and Squash
This breakfast/brunch meal feeds up to 12 people, great for holiday entertaining!
Yield: Serves 12.
December 13, 2019
Fall Frittata with Bacon, Brussels Sprouts and Squash
Ingredients
- 2 cups diced thick bacon
- 1½ cups diced yellow onions
- 4 cups cubed peeled butternut squash
- 1⅓ cups diced parsnips
- 3 cups Brussels sprouts leaves
- 3 cloves garlic, finely chopped
- 12 large eggs
- 1 cup 10% cream
- 1 cup shredded apple wood-smoked cheddar, divided
- 1 tsp chili powder
- ½ tsp freshly ground pepper
- ½ tsp salt
- ¼ tsp dried thyme, crumbled
Directions
- Preheat oven to 400°F.
- Heat a 12-inch cast iron frypan over medium heat. Sauté bacon until crispy, about 10 minutes. Drain off all but 1 tbsp of bacon fat from pan. Sauté onions in frypan for 1 minute.
- Add squash and parsnips; cook for 5 minutes, stirring frequently. Add Brussels sprouts leaves and garlic; sauté for 30 seconds. Reduce heat to low; cover and cook for 4 minutes.
- Whisk together eggs and cream in a medium bowl. Stir in ¾ cup cheese, chili powder, pepper, salt and thyme. Pour egg mixture into frypan. Top with remaining cheese.
- Bake on middle rack until eggs are set, about 18 – 20 minutes. Let stand 5 minutes before serving.
Nutritional analysis per serving: 344 calories, 25.4 g fat, 15.6 g protein, 14.2 g carbohydrate, 2.9 g fibre, 497 mg sodium