This recipe has become a weekly staple in our house, sometimes I make it twice a week even….it’s that good. We eat a lot of eggs in our house and making one frittata takes a whole dozen so when I go through the checkout line I get weird looks, but ya know what I just don’t care anymore….besides I get weirder looks from the amount of meat and produce we buy anyways, so I am pretty much over it. This is the type of food that makes champions out of my kids and my husband and I so that’s all I care about anyways.
If you are tired of preparing your eggs the same way or you just need something different in the morning then this recipe is for you. Also if there are only a couple of people that you cook for this can be saved and reheated the next morning…if fact we do that often, because sometimes not all the kids want this, so we do have leftovers which is really nice on those mornings when you just don’t have time for cooking!
Sausage-Egg Frittata
Ingredients
- 2 tbsp coconut oil or butter
- 1 large yellow onion finely diced
- 1 lb sausage of you choice
- 1 cup diced butternut squash
- 1 medium sweet potato diced
- 12 Eggs
- ¼ cup heavy cream
- salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- In a large oven safe/cast iron skillet* melt the coconut oil or butter over medium heat. When the pan is good and hot add the diced onions and saute until translucent.
- Add in the sausage and brown over medium heat.
- Add in the diced butternut squash and sweet potato and cook until softened.
- While the squash and sweet potato are cooking mix the eggs, heavy cream, salt and pepper in a medium sized bowl.
- After the squash and sweet potato are softened add the mixed eggs and cream right over the top of the sausage mixture.
- Let the bottom of the frittata start to cook maybe about 5 minutes or so then place the pan in the oven.
- Cook for approximately 20-25 minutes or until the eggs are no longer liquid or no longer jiggle when you move the pan.
