Monday, September 26, 2016

Bacon Butternut Squash Spinach Frittata {Gluten and Dairy Free} {30 Minute Meal}

Bacon Butternut Squash Spinach Frittata recipe is a quick 30 minute meal, gluten free, packed with protein and vegetables, and delicious.  Kid friendly, fast and easy to make. Alohamora Open a Book

Now that I have a kid in school, and we have dance, swimming lessons, soccer practice, and doctor appointments after school life is busy.  I once thought that when my kids were all in school life would be a little easier, and I could go back to working full time.  However, now I am starting to realize that life with 3 young kiddos all at home with no extra activities may have been a tad easier than what is to come .

Though, maybe I'm just forgetting how crazy it is to have kiddos tugging at your feet plus one needing to be held all while trying to make dinner.  I could also be forgetting how working full time, training for a marathon, and trying to have a social life can be busy as well.   

Okay, so maybe life in general is crazy and busy.  We all, no matter what stage of life we are in, need to have quick, easy, and healthy meals.  That is where this Bacon Butternut Squash Spinach Frittata comes into play to save to the day, or at least healthy home cooked dinner, for us all to feel a little less hagrid and stressed. 

I also love that a frittata is a crust free, carb free, gluten free version of a quiche, and my family loves quiches.  It really is a dinner win.   

Bacon Butternut Squash Spinach Frittata
Recipe: Alohamora
Active Time: 15 minutes
Inactive Time: 15 minutes
Servings: 4-6


2 tsp olive oil
2 cloves garlic, minced
1/4 c. onion, diced
1 1/2 c. spinach, chopped
1/4 c. bacon, bits or cooked bacon diced
1 1/2 - 2 c. butternut squash, diced
7 eggs, large
1/4 c. water
Dash salt/pepper


  1. Preheat oven to 400 degrees. 
  2. Add the olive oil to a large, oven proof pan, over medium to low heat. 
  3. Add the garlic, onion, spinach, bacon, and butternut squash to the pan and saute it all for 5-7 minutes, or until the squash is browned and softer.  You don't need it all the way cooked.  If you are using leftover roasted butternut squash, do not add the squash until just before adding the eggs.  If you are using cooked butternut squash you only need to saute the vegetables until the onions are transparent.
  4. Add the eggs and water to a large bowl and mix until frothy.  Add a dash of salt and pepper to the eggs.  Don't add too much salt, unless you are omitting the bacon for vegetarian purposes.
  5. Pour the eggs into the pan, stir until the ingredients are all evenly distributed, and cook in the pan for 5 minutes. 
  6. Place the pan in the preheated oven for 10-15 minutes until the edges are browned slightly and the eggs are cooked and set.  
  7. Pull the pan out of the oven, serve, and enjoy hot, warm, or cold. 
  8. Store leftovers in the refrigerator. 

Happy Delicious, Quick, and Easy to Make Fall Frittata eating!    

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