Sausage and butternut squash frittata is a perfect paleo breakfast, lunch or dinner. Frittatas are one of my go-to quick and easy meals. They’re a great way to use up whatever you happen to have in the refrigerator. This one uses roasted butternut squash and breakfast sausage. It’s a fantastic combination.
The key to a great quick frittata is making sure each of your ingredients packs a lot of flavor. Just about any kind of sausage works. And I like using left over roasted vegetables. Roasted vegetables have a wonderful caramelized flavor and natural sweetness that complement the sausage. Add in some onions, peppers, eggs and herbs, and you’ve got an easy one-pan meal.
This recipe makes two generous servings, but you could easily double it if you have a larger skillet. Either way, this paleo sausage and butternut squash frittata is a winner.
- 1 tablespoon bacon fat, duck fat or fat of choice
- 3 ounces cooked sausage, chopped or crumbled
- 1/4 cup onion, diced
- 1/4 cup red pepper, diced
- 1/2 cup butternut squash, cubed and roasted
- 3 large eggs
- 2 teaspoons mixed fresh herbs (or 1/2 teaspoon dried)
- sea salt and pepper to taste
- Preheat broiler.
- Beat eggs, salt and pepper and herbs until well-combined.
- Add fat to 10-inch oven-proof skillet and sauté onions and peppers until soft. Add sausage and squash and cook until heated through. Pour eggs over filling and cook until edges start to set.
- Put pan in oven and broil until frittata is puffed and brown on top, 3-5 minutes.