Despite my love for this perfect food, I never really eat eggs for dinner — only breakfast. Occasionally, I’ll make a scramble for dinner or maybe my chicken curry egg bake, but never a frittata. This is mainly because I never had a good oven-proof skillet that wouldn’t end of sticking like crazy before. Luckily, I now have a handy cast iron skillet that I absolutely love. The really wonderful thing about it is that it’s virtually invincible and will outlive me. I love that. Why did I wait so long to get a cast iron skillet?
Anyway, I’ve been cooking with my cast iron skillet religiously since getting it, but this was my first frittata I made in it. The pan did not disappoint (no sticking!) and neither did the frittata.
Sausage Bacon Squash Frittata
- 3 slices good-quality pork bacon, chopped
- 1 lb bulk chicken sausage (bulk pork sausage works too)
- 1/2 cup yellow onion, sliced into thin half moons
- 1 10 oz bag frozen butternut squash
- 10 eggs, preferably pasture-raised
- 2 Tbsp grass-fed butter, melted
- 2 Tbsp fresh chopped basil
- Sea salt and pepper to taste
- Add chopped bacon to a medium-sized oven-proof skillet over medium heat. Saute a few minutes, until bacon is cooked through. Then, add the yellow onion. Continue to saute a couple minutes. Then, add the chicken sausage and break up the meat with a spatula.
- While meat is cooking, whisk together the melted butter, eggs, sea salt and pepper. Set aside. Then, add the frozen butternut squash to the meat mixture and stir.
- Once sausage is cooked through and squash has softened a bit, pour the egg mixture evenly over the top. Top with the chopped basil and continue to cook over medium-low heat uncovered for 4-5 minutes.
- Remove skillet from stove top and place under the broiler for 4-6 more minutes or until eggs are cooked through.
- Slice and serve with avocado and tomato slices.
Yields: 5 servings