I wanted to explore some new breakfast recipes and butternut squash is a GAPS-friendly ingredient, so I incorporated it into a frittata. To make it fun, I spiralized the butternut squash. It also made it easier to spread it out evenly in the pan. Sage seems to compliment this winter squash well and the goat cheese really brings everything together. And of course bacon goes with anything and my husband requested it in the recipe.
We didn’t miss the crust since this dish had so many great flavors and it was quite satisfying. Carbs are one of my biggest weaknesses. So anytime I can make my tastebuds happy sans carbs, I feel I have conquered the craving monster!
1/2 butternut squash (non-bulbous end), peeled and spiralized
6 pieces bacon (nitrate + msg-free)
6 eggs, beaten
3 oz goat cheese
2 cloves garlic, minced
6 sage leaves
1/4 tsp sage powder
Salt + pepper to taste
Preheat oven to 375 degrees.
Cut the bacon into small pieces and cook on medium-high until almost done in a medium-sized cast iron pan (or one you can put in the oven).
Next add the minced garlic and cook for about a minute.
Then add the squash and saute for about 3 minutes.
Add half of the goat cheese in tiny dollops over the mixture.
Mix in the sage powder, salt and pepper into the eggs and mix well then pour over squash mixture.
Add the remaining goat cheese over the mixture and place the sage leaves on top.
Bake for about 20 minutes or until golden on top.