Description
This quick and easy frittata combines savory sausage with roasted butternut squash for a delicious low-carb, keto, and paleo-friendly meal.
INGREDIENTS
– 1 tablespoon bacon fat duck fat or fat of choice – 3 ounces cooked sausage chopped or crumbled – ¼ cup onion diced – ¼ cup red pepper diced – ½ cup butternut squash cubed and roasted – 3 large eggs – 2 teaspoons mixed fresh herbs or ½ teaspoon dried – sea salt and pepper to taste
STEPS 1
Preheat the broiler in your oven. Meanwhile, beat the eggs with salt, pepper, and herbs until thoroughly combined in a mixing bowl.
STEPS 2
Heat bacon fat in a 10-inch oven-proof skillet over medium heat. Saute diced onions and red peppers until soft and translucent, releasing their flavors.
STEPS 3
Add cooked sausage and cubed butternut squash to the skillet. Allow them to heat through, infusing their flavors into the mixture for a hearty and flavorful base.
STEPS 4
Pour the beaten eggs evenly over the filling in the skillet. Cook until the edges start to set, indicating the bottom layer is cooked and ready for the final step.
STEPS 5
Carefully transfer the skillet to the preheated broiler. Cook until the frittata becomes puffed and golden brown on top, creating an appealing texture and visual contrast.