Butternut Squash Frittata

5.0 from 6 reviews

Author: Anita Jacobson





Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 8


  • 8 large size eggs
  • 1/2 cup vegetable stock
  • 2 cloves garlic, minced
  • 1 1/2 teaspoon sea salt, divided
  • 1/2 teaspoon ground pepper, divided
  • 42 gram (1.5 oz) grated Parmesan cheese, divided
  • 2 tablespoon olive oil
  • 1 large onion (~ 200 gram / 7 oz), diced
  • 2 slices bacon, chopped (carnivore version), or 225 gram (8 oz) mushrooms, sliced (vegetarian version)
  • 750 gram/26 oz butternut squash meat (from 2 average-size squash), 1/2-inch pieces


  1. Preheat oven to 200 Celcius (400 Fahrenheit).
  2. In a mixing bowl, whisk together eggs, vegetable stock, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Then whisk in half of the Parmesan.
  3. Heat olive oil in a 12-inch cast-iron skillet over medium heat. Sauté bacon until crispy, or mushrooms until wilted and dry. Add onion and continue cooking until onion is translucent. (Note 1)
  4. Add butternut squash, a teaspoon salt, 1/4 teaspoon pepper, and cook over medium-high heat for 5 minutes or until slightly browned. Transfer the skillet into the preheated oven and roast for 15-20 minutes, or until the squash is fork-tender.
  5. Remove the skillet from the oven and reduce the heat to 180 Celsius (350 Fahrenheit).
  6. Whisk the egg mixture one more time and pour it over the squash. Sprinkle the top with the remaining half of the Parmesan. Bake again for 18-20 minutes, or until the egg is set.


  • (1) You can use a 10-inch skillet, but the roasting and baking time may take longer. Please adjust accordingly.

Another great recipe by https://vforveggy.com.