Butternut Squash Frittata
A quick and easy holiday breakfast using Idaho-grown ingredients including: CA Bull Elk Sausage, Gutierrez Family Farm or Vogel Farm Eggs, Idaho-grown Butternut Squash, Owyhee Produce Onions, Cloverleaf Creamery Milk, Purple Sage Farms Herbs
- 1 lb elk sausage, crumbled
- 6 large eggs, beaten
- 1 cup butternut squash, cubed and roasted
- ½ cup onion, diced
- ½ cup red pepper, diced
- 1/4 cup milk (whole or 2%)
- 2 teaspoons mixed fresh herbs (or ½ teaspoon dried)
- sea salt and pepper to taste
- The night before, cube and roast the butternut squash - preheat oven to 400 degrees, toss cubed butternut squash in 1 tbs melted local butter and lightly sprinkle with cinnamon. Cook for 25-30 minutes or until tender and browned.
- In a 10-inch oven safe skillet, brown elk sausage on medium-high heat. Remove from pan and set aside.
- Add onion and red pepper to sausage fat in skillet, brown over medium heat.
- Add butternut squash to skillet with onion and pepper and cook until heated through.
- Add cooked sausage back into the skillet with all ingredients.
- Pre-heat broiler.
- In a medium bowl, beat eggs, milk, salt/pepper and herbs until well-combined.
- Pour eggs over ingredients in skillet and cook on medium heat until edges start to set.
- Place skillet in oven and broil until frittata is puffed and brown on top, 3-5 minutes.
- Cook time and heat settings can vary on stove/oven.
- Other kinds of sausage can be used based on your preference. We also like Falls Brand spicy sausage for this recipe.
- Vegetarian option: omit sausage