Name: Sausage Frittata with Summer Squash
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 1 lb. mild breakfast sausage, ground; 1-1 ½ cups yellow summer squash, cut into thin wheels; 8 large eggs; 1 cup mozzarella cheese, shredded; ½ cup cheddar cheese, shredded; ¾ cup whole milk; 3 stems green onions, place one aside for garnish; 1 tsp Italian seasoning; 1 tbsp olive oil; 2 cloves garlic, minced

Frittatas are a simple and delicious way to incorporate extra protein and vegetables into your morning routine. This combination of sausage, zucchini, and Cheddar cheese is my personal favorite! The best part is that frittatas are incredibly versatile. You can switch out the sausage for bacon or use asparagus instead of zucchini. The options are endless! Frittatas have quickly become one of my go-to breakfast dishes.

Another tasty option is a low-carb, paleo-friendly Sausage and Butternut Squash Frittata. It’s perfect for breakfast, lunch, or dinner and is a quick and easy meal to make. This frittata is made with roasted butternut squash and breakfast sausage, making it a delicious combination that’s sure to satisfy your taste buds.

If you’re looking for a filling and easy-to-make meal, try a Sausage Frittata with Kale, Spaghetti Squash, and Sun-Dried Tomatoes. This Italian-inspired recipe features chicken sausage and is baked in a cast-iron skillet for a quick weeknight meal. It’s also paleo and Whole30-friendly, making it a great option for meal prep.

Does Milk Go in Frittatas?

Traditionally, milk is added to frittatas to make them lighter and fluffier. However, whether to add milk to frittatas is a matter of personal preference. Some people prefer not to use milk and instead use water or cream. Others add ingredients such as cheese or vegetables to add flavor and texture. Ultimately, the choice of adding milk to a frittata is up to the cook and what they think would best suit their taste buds.

Preventing a Soggy Frittata

one common issue with frittatas is that they can become soggy if not cooked properly. Here are a few tips to keep your frittata from going soggy:

Use the right number of eggs: The ratio of eggs to other ingredients is critical. Too many eggs can make the frittata heavy and soggy. On the other hand, too few eggs can make it dry and crumbly
Cook the vegetables beforehand: If your frittata contains veggies, make sure to sauté them to release their moisture and prevent them from making the frittata soggy.
Don’t overfill the skillet: When adding the eggs to the skillet, make sure not to overfill it.
Cook on low heat: Frittatas should be cooked on low heat to prevent them from burning. This will also help the eggs to cook evenly and prevent them from becoming rubbery or tough.
Finish in the oven: Once the eggs have set on the stovetop, transfer the skillet to a preheated oven to finish cooking. This will ensure that the middle of the frittata is fully cooked without overcooking the bottom.

Pro Tips

A frittata is such a versatile, easy-to-make dish that’s perfect for breakfast, brunch, lunch, or dinner. Here are some tips for making THE best frittata:

Use the right pan: A non-stick, oven-safe frying pan is ideal for making a frittata. You can also use a well-seasoned cast iron skillet.
Choose your ingredients carefully: Use fresh, high-quality ingredients to make your frittata. You can add vegetables, meats, and cheese to your frittata for extra flavor and texture.
Beat your eggs well: Whisk your eggs until they’re well beaten and frothy. This will make your frittata light and fluffy.
Cook over low heat: Cook your frittata over low heat to prevent it from burning. You can finish cooking it under the broiler to get a nice golden crust on top.
Add your toppings at the right time: Add any toppings you’re using to the frittata just before you transfer it to the oven. This will ensure that they’re evenly distributed throughout the frittata.
Let it rest before serving: Let your frittata rest for a few minutes before slicing and serving. This will allow it to set and make it easier to cut.

By following these pro tips, you’ll be able to make a delicious and exciting frittata that’s sure to astound your family and friends!

Prep Time: 20 minutes

Cook Time: 30-40 minutes

Servings: 6

What do you need to make Sausage Frittata with Summer Squash

1 lb. mild breakfast sausage, ground

1-1 ½ cups yellow summer squash, cut into thin wheels

8 large eggs

1 cup mozzarella cheese, shredded

½ cup cheddar cheese, shredded

¾ cup whole milk

3 stems green onions, place one aside for garnish

1 tsp Italian seasoning

1 tbsp olive oil

2 cloves garlic, minced

How to make Sausage Frittata with Summer Squash

Preheat the oven to 350 degrees Fahrenheit.

Crumbled the sausage in a heated skillet over medium heat until brown. Be sure to drain any liquid left over in the pan.

Place the squash in the bottom of an oven-safe oiled skillet or baking dish.

Stir the garlic into the sausage and spread it out over the top of the squash in the skillet.

In a small bowl, add the eggs, seasoning, milk, and the desired amount of salt and pepper (optional). Stir everything together until the eggs and milk are a pale yellow

Dump the two cheeses and some of the green onions into the egg mixture and combine. Suggestion: Save some cheese to add on top if desired.

Pour the egg and cheese mixture into the skillet. Pour the mixture over the squash in the skillet. Add any cheese you preserved on top.

Bake the frittata for 30-40 minutes. The dish is done when the eggs are cooked but not overdone.

Add green onions on top when the frittata is done cooking.

YUM!

Yield: 6

Sausage Frittata with Summer Squash

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

1 lb. mild breakfast sausage, ground
1-1 ½ cups yellow summer squash, cut into thin wheels
8 large eggs
1 cup mozzarella cheese, shredded
½ cup cheddar cheese, shredded
¾ cup whole milk
3 stems green onions, place one aside for garnish
1 tsp Italian seasoning
1 tbsp olive oil
2 cloves garlic, minced

Instructions