Butternut Squash, Bacon, and Goat cheese Frittata

Monday's are meatless (mostly) in my house and this week I served up a frittata (fancy name for omelette).  I did use bacon in the dish, but it can be omitted (a shame, but can do it).  This time of year I also like to incorporate the beautiful squashes available that the Fall harvest has for us.  I served this with a baby greens salad tossed in a honey-lemon vinaigrette.  With the addition of the potatoes this was very tasty and satisfying as a (mostly) "Meatless Monday" dinner.  Enjoy!

Serves 4

8 eggs, room temperature and scrambled in a bowl
1/2 sweet onion, skin removed and chopped fine
1 clove garlic, peeled and chopped minced
1/2 C. defrosted frozen chopped spinach (I've used kale or swiss chard to substitute)
4 oz. Bacon, coarsely chopped
4 Tbsp. olive oil
3/4 C. Butternut squash, diced small
1/4 C. Yukon gold potatoes, diced small
4 oz. Goat cheese, rough crumble
1 Tbsp. fresh thyme, finely chopped
salt and fresh cracked black pepper, to taste
Crusty Bread to serve with

Preheat oven to 425°F

In a mixing bowl combine squash and potatoes.  Drizzle with 2 Tbsp. olive oil and toss well.  Season with salt and pepper.  Transfer to a baking sheet (I like to use parchment paper on the bottom of the rimmed sheet).  Place sheet in oven and roast vegetables for 20 minutes until browned and cooked through.  When done, remove and reserve on the side.  Now, turn oven to high broil.

While waiting on vegetables to roast, heat a large non-stick pan (with oven safe handle) over medium heat.  (If you don't have an oven safe pan, no worries.  Don't use the broiler, you will cook entire dish on top of your range)  Add remaining olive oil to warm, add bacon and cook to golden brown, about 8 minutes.  With slotted spoon remove browned bacon and reserve on the side.  Add onions to hot pan, stir and sauté until translucent, about 4 minutes.  Add garlic, cook for a minute, stir and add spinach. Add cooked squash-potato mixture and cooked bacon to pan, stir and add scrambled eggs.  Add thyme and season with salt and pepper.  Stir to incorporate.  Let heat for a minute or two to set the bottom.  Dot the top of frittata with goat cheese and place pan under the broiler for 3-4 minutes.  You are looking for frittata to expand and cheese to get golden brown.  Once done, remove and let rest for a couple minutes.  Serve with crusty bread and Enjoy! (this can also be served at room temperature)