At the table: Butternut squash, spinach and bacon frittata

Barton Croft At the table:  Butternut squash, spinach and bacon frittata recipe

We’re almost half way through February, and as the daylight begins to last longer, we start craving lighter food.  This butternut squash, spinach and bacon frittata is perfect for the transition into spring – serve it up for a slow brunch at the weekend, or prepare it ahead and keep it in the fridge for a quick breakfast during the week.

The secret to a golden brown puffy top is whisking the eggs thoroughly before pouring over the cooked vegetables.  It will flatten out as it cools, but if you’re planning on serving this frittata straight from the oven, it does look impressive!

It is best made in a cast iron frying pan, as it distributes heat much more evenly than a regular one, however in a pinch you could use a regular one.  Just be sure it doesn’t have plastic handles as it will have to go in the oven!

Butternut squash, spinach and bacon frittata

Serves 6 – 8


½ butternut squash, cubed
½ red onion, diced
1 red pepper, cut into strips
1 garlic clove
1 cup spinach
60g crumbled stilton (or other blue cheese)
6 rashers of cooked bacon, cut into small pieces
9 eggs
Salt + pepper

Heat the oven to 190 degrees Celsius.  Slice the butternut squash into 2 cm cubes and remove all peel. 
Add a tbsp of olive oil to a frying pan and heat on the hob, and add the cubes of squash.  Give a quick stir and meanwhile dice the onion and add to the pan.  Heat for about 10 minutes until beginning to turn  slightly soft, then add the red pepper and crush the garlic into the frying pan.  Heat for a further 5 – 10 minutes until the squash is cooked through, and then add the spinach, tossing for a minute or two until wilted.  Turn the heat off.
Whisk the eggs quickly together until thoroughly mixed and set aside, before crumbling the blue cheese over the cooked vegetables.  Sprinkle the bacon over the top and finally pour the egg mixture over the bacon in the pan.   Crack a good amount of salt and pepper over the top, and place in the oven.  Leave to cook for 30 – 35 minutes, until the top is golden brown and puffy. 
Serve with a simple green salad and a sharp vinaigrette.

As each slice is almost a meal, I recommend serving with just a simple salad if you’re having it for lunch.  I tossed salad leaves with some thinly sliced cucumber (try peeling down the length of it) in a bowl and made up a basic vinaigrette with oil and balsamic vinegar.  I like to serve the dressing separately in a little jug so that you can dress it to taste.

The frittata is served on our chalk dinner plate, and the vinaigrette is in our chalk dimpled jug

Leave a comment below if you try making it, I'd love to hear how it turns out!   


Follow my blog with Bloglovin

Leave a comment

All comments are moderated before being published