Jump to recipeIn a large, high-sided skillet over medium-high heat, cook sausage until nicely browned, and crumbly.
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Yellow Squash Frittata with Sausage 🌞
A Bright & BEAUTIFUL, protein-packed, ONE-PAN meal idea!
I’m ALL FOR eggs any time of the day… they are ultra-satisfying, inexpensive, and super nutritious!
So think of this recipe for a quick Dinner or Brunch idea to feed your crowd!
Yellow Squash Frittata works great with our homemade sausage recipe.
Makes 6 servings
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!
❤Rachel
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!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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