Fall Frittata with Bacon, Brussels Sprouts and Squash

Ingredients

• 2 cups diced thick bacon
• 1½ cups diced yellow onions
• 4 cups cubed peeled butternut squash
• 1⅓ cups diced parsnips
• 3 cups Brussels sprouts leaves
• 3 cloves garlic, finely chopped
• 12 large eggs
• 1 cup 10% cream
• 1 cup shredded apple wood-smoked cheddar, divided
• 1 tsp chili powder
• ½ tsp freshly ground pepper
• ½ tsp salt
• ¼ tsp dried thyme, crumbled

Directions

1. Preheat oven to 400°F.
2. Heat a 12-inch cast iron frypan over medium heat. Sauté bacon until crispy, about 10 minutes. Drain off all but 1 tbsp of bacon fat from pan. Sauté onions in frypan for 1 minute.
3. Add squash and parsnips; cook for 5 minutes, stirring frequently. Add Brussels sprouts leaves and garlic; sauté for 30 seconds. Reduce heat to low; cover and cook for 4 minutes.
4. Whisk together eggs and cream in a medium bowl. Stir in ¾ cup cheese, chili powder, pepper, salt and thyme. Pour egg mixture into frypan. Top with remaining cheese.
5. Bake on middle rack until eggs are set, about 18 – 20 minutes. Let stand 5 minutes before serving.