Breakfast Frittata
Breakfast Frittata
Servings
6
Ingredients
- 1 butternut squash, peeled and cut into 1 inch cubes
- 1 tbsp of olive oil
- 1 tsp garlic powder
- 1 tsp dried rosemary
- Salt and pepper to taste
- 12 eggs
- 1 tsp of salt
- ½ tsp black pepper
- 12 oz of chicken sausage, cooked and chopped into ½ inch pieces
- 4 oz of goat cheese
- 2 tbsp of chopped chives or scallions
Instructions
Preheat the oven to 425 degrees. Place the cut butternut squash on a sheet tray lined with parchment paper and toss with olive oil, salt, pepper, garlic powder and rosemary. Bake for about 40-45 minutes until the squash is tender and charring. Remove from the oven.
In a large bowl, whisk together the eggs, salt, and pepper.
Line a 13×9 pan with parchment paper. On the bottom, evenly spread out the cooked and chopped chicken sausage and the cooked squash. Pour the whisked eggs over the top. Dollop the goat cheese over the top. Turn the oven down to 350 degrees and bake for about 45 minutes or until the eggs have set and are no longer jiggly. Garnish with chopped chives. Perfect for easter brunch with a side salad!
