Butternut squash, mushroom, and bacon frittata with spinach and fresh oregano – a flavorful paleo and whole30 breakfast recipe perfect for sharing with family.
This frittata may very well be my favorite frittata to date. Butternut squash, mushrooms, bacon, spinach, and oregano are the stars of the event, and guess what?! They really jive!
While I’m in the habit of making a veggie scramble every morning for breakfast, I love making frittatas from time to time, because all I do is heat up a slice in the morning, and a nutritious breakfast is already ready already! Breakfast for days!
If you aren’t lactose intolerant or aren’t staying away from dairy, I definitely recommend adding cheese to this frittata! Gruyere would be amazing, jack cheese is always a crowd pleaser, and either feta or gorgonzola would add that big tangy creamy flavor. You can either whisk the cheese into the egg mixture, simply sprinkle it on top before you bake the frittata, or both.
When it comes to holidays, my family does the all-day food marathon, beginning with breakfast options. We always have an egg situation, a pancake or crepe situation, and a homemade cinnamon roll slash muffin situation. This frittata is perfect for that healthy holiday breakfast to keep everyone happy until the next mealtime. Or you can make this year-round because life is always much sweeter with special occasion frittatas, even when there isn’t anything in particular to celebrate.
Meat options? I went with thick-cut bacon, but you can do turkey sausage, chorizo, or go meatless for a vegetarian meal.
HERBS? I love fresh oregano in this frittata! You can also use dried oregano, or substitute for a different herb, like basil or sage. Or, you have the option to go herb-less! Get frisky!
Butternut Squash Mushroom Bacon Frittata
- 4 slices thick-cut bacon
- 1/2 small butternut squash peeled and chopped (about 2 cups)
- 2 cups mushrooms sliced
- 4 cups baby spinach
- 12 eggs beaten
- 1/3 cup fresh oregano chopped
- 1/4 teaspoon sea salt
Preheat oven to 350 degrees F.
Cook the bacon in a cast iron skillet over medium heat until it reaches desired level of crisp, about 2 to 3 minutes per side. Transfer bacon to a cutting board, leaving bacon drippings in the skillet. Once cool enough to handle, chop bacon and set aside.
Add the butternut squash to the skillet with the bacon drippings and cook over medium heat, covered, until squash begins to soften, about 5 minutes.
Add the mushrooms and continue cooking until mushrooms soften and begin turning brown, about 5 minutes, stirring occasionally.
Add spinach, oregano, and sea salt. Cover and cook until spinach has wilted, about 2 minutes. Add the chopped bacon. Remove skillet from heat.
Pour the eggs into the cast iron skillet and use a wooden spoon to gently shift mixture around to be sure the vegetables are evenly distributed throughout the frittata. If you're adding cheese to the frittata, now's the time to do so.
Place on center rack of preheated oven and bake 35 to 40 minutes, or until frittata is golden-brown and cooked through. Let sit 10 minutes before serving.