Ground Pork & Winter Squash Frittata

Serves: 6


3-4 thick slices of bacon, chopped
1 lb ground pork
3 cups kabocha squash or other winter squash, peeled, seeded and cut into a 1/4″-1/2″ dice
1 Tbsp fresh sage, chopped
1/2 tsp salt to taste (I used truffle salt)
2 sprigs thyme
1/4 tsp ground mace
10 eggs, beaten


  • Place chopped bacon into a cold oven proof skillet (I like to use my 12” cast iron frying pan) and then turn on the heat to medium high.
  • Cook bacon until crisp, about 8-10 minutes.
  • Turn on broiler (on high) to preheat oven.
  • Add ground pork, sage, salt, thyme and mace to the skillet. Brown, stirring frequently to break up pork, until pork is fully cooked, about 8-10 minutes.
  • Remove the stems of the thyme (carefully!) and add the squash. Cook until squash is tender, about 5-6 minutes (this will depend on the variety of squash you are using and just how finely diced it is).
  • Add beaten eggs. Let cook on stove top 1-2 minutes, stirring a couple of times.
  • Place skillet in oven and broil until eggs are completely cooked, puffed up and starting to brown on top (about 7-10 minutes, varies oven to oven so watch carefully).
  • Serve and enjoy!