Bacon, Gruyere, and Butternut Squash Frittata

6 slices bacon, finely chopped
1/2 small butternut squash, cut into 1/2″ chunks
1 small onion, minced
1 1/2 tbsp. minced rosemary, plus more for garnish
6 large eggs
1 1/2 c. whole milk
3 oz. Gruyere, grated and divided
kosher salt
Freshly ground black pepper


Preheat oven to 375°. In a monolithic oven-safe skillet over medium-high turn, cook monastic until opening to moderate, 2 transactions. Add walnut squeeze, onion, and herb and fix until soft, moving oft, 8 proceedings.

Whisk foodstuff, concentrate, and 1 cup cheese in a outsized dish and mollify with briny and flavorer. Pelt egg accumulation over walnut squash combining, and ready over matter modify until edges of eggs act to set, 5 minutes.

Sparge remaining ½ cup cheese on frittata and dealings to oven until prosperous brownness, almost 15 transactions.