In a glass bowl; beat eggs, parsley, mustard powder, sea salt and pepper until frothy. Set aside.

In a large, high-sided skillet over medium-high heat, cook sausage until nicely browned, and crumbly.

Remove the crumbled sausages to a plate lined with a paper towel. Reserving some of the grease in your pan. If grease seems excessive, then drain until skillet is just lightly coated.

Add onion and garlic to your skillet and sauté for 1 minute.

Stir in chopped bell pepper, squash and tomatoes; cook for 4-5 minutes until tomatoes are softened.

Return the cooked sausage into your skillet and gently stir to combine with the veggies. Gently pour in your beaten egg mixture.

Dollop ricotta on top of your egg mixture as shown.

Reduce heat to low, cover and cook until the center of your frittata is just set.

Slice and serve warm. Enjoy!