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Yellow Squash Frittata with Sausage

Servings: 6

Ingredients

  • 6 large eggs
  • a handful of fresh parsley chopped
  • sea salt and freshly ground black pepper to taste, about 1/4 teaspoon each
  • 2 tsps dry mustard seed powder
  • 8 oz homemade or nitrate-free sausage
  • 4 green onions chopped
  • 2 fresh garlic cloves pressed
  • 1 red bell pepper seeded and chopped
  • 1 medium yellow squash or zucchini chopped
  • 1 large garden tomato chopped
  • 6 ounces organic ricotta

Instructions

  • 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!