Ground Pork and Winter Squash Frittata

August 31, 2013 in Categories: by

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I have a secret.  I have successfully reintroduced eggs back into my diet.  Okay, it’s not a secret anymore!  I seem to only be able to handle the soy-free organic pasture-raised eggs from my local farmer, and I don’t eat them every day (I’m so used to organ meat and homemade sauerkraut for breakfast, I actually prefer that now over just about any other option!), but when two Paleo bloggers come over for lunch, I can make a frittata and enjoy it!

This is the frittata that I made for Jeremy  of Paleo Living Magazine and Louise of Ancestral Chef, two very cool people with very cool blogs.

Frittatas were actually a common food of my childhood (my dad used to make them with mushrooms and bell peppers and called it “souffle” even though they were nothing like souffles!).  We didn’t call it “breakfast for dinner night” or “brinner” as we do in my house now (it was just supper), but eggs as a dinner protein was common for us simply because they were/are inexpensive (I grew up far below the poverty line).  So, there’s something about frittatas that I find comforting and reminds me of home and of family.  Although, I do admit to enjoying experimenting with flavors in frittatas far more than I remember my father experimenting when I was a kid.

I discovered the magical combination of pork (seasoned very much like an English Banger) and squash a few months ago and have been making meals that feature these ingredients for a while, although oddly enough, I think this is the first recipe I have posted along these lines.  I used kabocha squash in my frittata, but you could very easily use acorn or delicata or just about any winter squash you like.  A secret to peeling them is to cook them in the microwave for one minute, let cool if it is too hot to handle, and then peel, seed, and dice.  I do admit to quite disliking the job of peeling and dicing winter squash (watch your fingers because cuts are common accidents during this job!), but it is totally worth it for this recipe.  Three cups of finely diced squash was equivalent to one small kabocha squash from my local farmer’s market (probably around one to one and a half pounds).

I cooked this frittata in a 12″ cast iron skillet, but it would work just as well in a 10″ skillet.

Serves 6.

Ground Pork and Winter Squash Frittata | The Paleo Mom


  • 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
  1. 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.
  2. Cook bacon until crisp, about 8-10 minutes.
  3. Turn on broiler (on high) to preheat oven.
  4. 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.
  5. 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).
  6. Add beaten eggs.  Let cook on stove top 1-2 minutes, stirring a couple of times.
  7. 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).
  8. Serve and enjoy!

Ground Pork and Winter Squash Frittata | The Paleo Mom


I grew up eating a lot of frittatas as well… mostly because my parents had a farm and kept chickens. When you get nearly a dozen eggs every single day, you eat a lot of them!


This recipe looks delicious. Have a quick question for you. I’ve developed some paleo cookies that I’m looking to take to market and I would love to get your opinion on them. I used some of the techniques from your paleo baking series to help make them what they are. They do contain some items that aren’t part of your autoimmune diet, but if you’d be willing to sample a couple I would be happy to ship them to you.


I was really getting into your website and then 1) you mentioned using the microwave .. please you must explain why you use a microwave and write about paleolithic diets and 2) squash is starch, why are you going that route?

Scientific studies repeatedly show that microwaving is safe. This is discussed in my book with about a dozen references and I will at some point write a blog post about this. The paleo diet includes starchy vegetables and there are many health benefits to eating them in moderation.

thank you so much sarah! i am bushwhacking my way through what and how to eat and what to cook with and in and you just finished the debate in my head about using the microwave. whew. one issue down and endless others to go. thank you so much! i can’t read your site and your books fast enough!!!!!

I love this but I wonder if I can use Japanese or white sweet potatoes instead. Easier to cut and I’m not sure about the glycemic carbo effect

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