sausage, butternut squash + sweet potato frittata

Fall is on its way, and I’m counting down the days! Here in the south, who knows when fall actually arrives. It’s like one day is 90 degrees and more humid than anyone cares to acknowledge, and the next day it’s like pumpkins are everywhere, leaves are on the ground and I’m wearing a sweater and Ugg boots! Anyway, whenever it arrives, I’ll be ready. Thus, this yummy fall-ish frittata with sausage, butternut squash and sweet potato, yum! Now, frittatas are typically cooked in a skillet, and feel free to go that route. But this deliciousness is baked in the oven in a traditional baking dish. Enjoy!

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon coconut oil
• 1/2 cup butternut squash, cubed and roasted
• 1/2 cup sweet potato, cubed and roasted
• 1/2 cup onion, diced
• 1/2 pound cooked ground sausage
• 12 eggs
• 1/2 small bag of spinach, chopped (you can also use chopped broccoli)
• 6 ounces crumbled goat cheese
• 1/2 cup almond or coconut milk
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• salt & pepper to taste

Instructions

• Preheat oven to 350 degrees.
• In a large bowl, add cubed butternut squash and sweet potato.
• Pour olive oil over top and stir to coat squash and potatoes.
• Add salt as desired.
• Put squash and potato mixture on a cookie sheet in the oven for 20-25 minutes.
• While that’s cooking, put 1 tablespoon of oil on a skillet and add chopped onions. Cook until transparent (just a few minutes).
• Add sausage and sauté with onions until sausage is cooked and crumbled.
• Once sausage and onions are cooked, add them to the butternut squash and sweet potato mixture and combine.
• Grease a 8×8 or 9×9 baking dish.
• Add squash, potato, sausage, onion mixture to the baking dish.
• In a separate large bowl, add eggs, spinach, goat cheese, milk and spices and mix well.
• Pour egg mixture over sausage mixture in baking dish.
• Put in oven for 25-30 minutes or until eggs are cooked through.
• Serve and enjoy!

Recipe adapted from cookeatpaleo.com and 40aprons.com.