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Potato and Butternut Squash Frittata

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Potato Type: Yellow
Cuisine: American
Prep Method: BakedPan Fried


Breakfast/BrunchMain Dish

Prep Time

30 Mins

Cook Time

25 Mins


Serves 8


  • 1 Cup Leeks, sliced
  • 2 Tablespoons olive oil
  • 1/2 lb. butternut squash, diced
  • 1/2 lb. yellow potatoes, diced
  • 8 eggs
  • 2 cloves garlic, chopped
  • 1/2 Tablespoon sage, chopped
  • 1 teaspoon thyme
  • Salt, to taste
  • 1/2 cup heavy cream
  • Black pepper, to taste
  • 1/2 lb. russet potatoes, sliced thinly on a mandoline.
  • 1 cup shredded gruyere cheese


  1. Sautee leeks in olive oil. Add in butternut squash. Add yellow potatoes.
  2. Cook for 15 minutes over low heat.
  3. In a bowl, whisk to combine eggs, garlic, sage, thyme, salt, heavy cream, black pepper.
  4. Butter a cast iron skillet. Line the pan with thinly sliced russet potatoes.
  5. Sprinkle with a handful of Gruyere cheese. Bake for 5 minutes at 400F.
  6. Remove from oven and top with potato and butternut mix.
  7. Top with rest of cheese and pour egg mixture into pan.
  8. Bake at 400 F for 25 minutes and enjoy.


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Recipe By: Honest Cooking

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