Pork and Winter Squash Frittata

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Servings: 6 Prep: 25 min Cook: 30 min Dairy Free GAPS Gluten Free Keto Low Carb Paleo New Recipes Oven Simple Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Winter Squash, Thyme, Nutmeg

Ingredients

1 medium winter squash ⚠

1 tablespoon fresh sage

3 ounces bacon, thick cuts

10 large eggs

2 cloves garlic

1 pound ground pork

2 sprigs thyme ⚠

½ teaspoon sea salt, or truffle salt

¼ teaspoon ground black pepper

¼ teaspoon nutmeg ⚠

2 cups arugula, or baby kale

Instructions

1. Preheat oven broiler to high.

2. Peel, deseed, and cut squash into 1/4 to 1/2 inch dice. Chop sage. Chop bacon. Beat eggs. Peel and mince garlic.

3. Place the chopped bacon in a cold, large ovenproof skillet, then turn on the heat to medium-high. Cook until crisp, 8-10 minutes.

4. Add the ground pork, garlic, sage, thyme, salt, pepper, and nutmeg to the skillet.

5. Cook, stirring frequently with a wooden spoon or spatula to break up the pork, until the pork is fully browned, 8-10 minutes.

6. Carefully remove the thyme stems, then add the squash.

7. Cook until the squash is tender, 5-6 minutes. The cooking time will depend on the variety of squash you are using and how finely it is diced.

8. Add arugula and beaten eggs. Cook for 1-2 minutes, stirring a couple of times.

9. Transfer the skillet to the oven and broil until the eggs are completely cooked, puffed up, and starting to brown on top, 7-10 minutes. The broiling time varies from oven to oven, so watch it carefully.

10. Serve immediately. Store in the refrigerator for up to 5 days.