You Will Need

  • 6 slices bacon, no rind, finely chopped
  • 1/2 small onion, minced
  • 1 1/2 tbsp minced rosemary, plus more for garnish
  • 6 large eggs
  • 1 1/2 cups of whole milk
  • 3oz gruyere, grated and divided
  • Salt
  • Freshly ground black pepper 


  1. Preheat oven to 190 celsius. 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
  2. Whisk eggs, milk and 1 cup cheese in a large bowl and season with salt and pepper. Pour egg mixture over butternut until edges of eggs begin to set, 5 minutes
  3. Sprinkle remaining 1/2 cup cheese on frittata and transfer to oven until golden brown, about 15 minutes

This recipe has been kindly donated by delish.