Fall Frittata with Bacon, Brussels Sprouts and Squash | Blue Flame Kitchen

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