AuthorMariaCategoryBreakfast, Dairy-Free, Fall, Gluten-Free, Main Dish, Nut-Free, Winter
Preheat oven to 400F.
Heat a large cast iron skillet (or other oven-proof skillet) over medium heat. Cook sausage until browned. Add diced onion/leek and pepper and continue to saute until soft. Stir in the roasted butternut squash. Pour eggs over everything and season with salt and pepper. Continue to cook on the stove for 5-10 minutes, pulling the egg mixture away from the sides every once in a while, until the eggs have begun to set. Transfer skillet to oven and cook for an additional 5-10 minutes until eggs are completely set and frittata is golden brown on top. (If necessary, you can switch the oven setting to broil and cook for an additional 1-2 minutes at the end.) Remove from oven carefully and cool slightly before serving. Enjoy!
Ingredients
Directions
Preheat oven to 400F.
Heat a large cast iron skillet (or other oven-proof skillet) over medium heat. Cook sausage until browned. Add diced onion/leek and pepper and continue to saute until soft. Stir in the roasted butternut squash. Pour eggs over everything and season with salt and pepper. Continue to cook on the stove for 5-10 minutes, pulling the egg mixture away from the sides every once in a while, until the eggs have begun to set. Transfer skillet to oven and cook for an additional 5-10 minutes until eggs are completely set and frittata is golden brown on top. (If necessary, you can switch the oven setting to broil and cook for an additional 1-2 minutes at the end.) Remove from oven carefully and cool slightly before serving. Enjoy!
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