Holistic Health and Nutrition

Butternut Squash and Sausage Frittata

I pretty much love any recipe that I can pop into a starter pan/pot and finish in the same one. I found a paleo recipe for Butternut Squash and Sausage, but much like most recipes, tweaked it to create my own.

Servings: 3-4

Ingredients:

1/2 -3/4 lb of mild ground sausage (or sausage or meat of choice)

1/2 cup chopped onion

1/2 cup chopped tomato

1/2 cup chopped poblano pepper (seeds removed)

1 cup of butternut squash (peeled and diced into 1/2 inch or so cubes)

7 eggs

2 tbsp plain whole fat greek yogurt

1 tbsp salted butter

Balsamic Vinegar

Pink Himalayan Salt

Cinnamon

Creole Seasoning (I use my own blend)

1-2 tbsp Bacon lard (or fat of choice)

Cayenne Pepper

Sage Powder

*Try to ensure all ingredients are organic/grass-fed/pasture-raised (you get the idea – the more expensive stuff – but it’s WORTH it)

RECIPE:

Start with your cast iron pan or oven-proof skillet of choice and begin heating bacon lard on medium heat.  Also turn broiler on high and ensure your rack is set as high as possible to allow enough room for the skillet (adjust to bottom if your broiler is on the bottom).  Add diced onions and peppers. Cook til softened – onion should be a little translucent.  Add sausage and squash and continue to cook for 5-8 minutes, until the sausage starts to brown.  Add a few dashes of cinnamon, drizzle balsamic vinegar across the top of the blend, sprinkle on some creole and add a few dashes of cayenne, wish a dash of sage powder.  Grind fresh pink himalayan salt over the mix.  Continue to cook and stir for another 5 or so minutes.  Add diced tomato and and fresh spinach leaves and cook for another 5 or so minutes.  (Note, image above did NOT have spinach added until right before the eggs.  I recommend adding earlier.)

While mix continues to cook, in a separate bowl, crack 7 eggs and add in greek yogurt and melted butter.  Blend thoroughly.  Ensure skillet mix is cooked through, and carefully pour egg mixture on top covering the skillet.  Grind fresh salt across the top, and place pan in the oven.  Allow the mixture to cook in the oven for 3-5 minutes, or until eggs appear to be cooked.

**As this is a frittata, please note several items can be substituted for whatever you have on hand.  Chopped mushrooms, bell pepper, pumpkin, and eggplant are all great substitutes.

Feel free to ask questions via the contact form!

Thanks, and Stay Shiny!

Tiffany