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Make this flavorful potato and butternut squash frittata ahead of time and reheat for a quick breakfast or a packed lunch on the go.
1 Cup Leeks, sliced
2 Tablespoons olive oil
1/2 lb. butternut squash, diced
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
Prep Time: 30min | Cook Time: 25min
Sautee leeks in olive oil. Add in butternut squash. Add yellow potatoes.
Cook for 15 minutes over low heat.
In a bowl, whisk to combine eggs, garlic, sage, thyme, salt, heavy cream, black pepper.
Butter a cast iron skillet. Line the pan with thinly sliced russet potatoes.
Sprinkle with a handful of Gruyere cheese. Bake for 5 minutes at 400F.
Remove from oven and top with potato and butternut mix.
Top with rest of cheese and pour egg mixture into pan.
Bake at 400 F for 25 minutes and enjoy.
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