Sausage, Squash and Gruyere Frittata

Serves 6


8 eggs
1 C yellow squash diced small
1 C zucchini squash diced small
¼ C thinly sliced white onion
1/3 C heavy cream
¼ t kosher salt
¼ t black pepper
½ t fennel salt
2 t fresh rosemary chopped finely
½ lb mild Italian sausage, removed from casings and browned
½ C grated gruyere cheese
3 T butter
Parsley to garnish


  • Brown the sausage and set aside. Whisk together the eggs, cream, salts, and rosemary. In an 8 inch oven safe sauté pan, melt the 3 T butter. Add the squash and onion and sauté on medium until soft, about 4 minutes. Add in the cooked sausage and rewarm if it had cooled. Now add the egg mixture. Don’t stir, just move the pan back and forth a bit for everything to settle. Sprinkle with the gruyere cheese. Let sit on the stove on medium-low heat for about 3 minutes, just to set the outside and bottom. Put in a 400 degree oven for about 12-15 minutes, until sides are lightly browned and middle is set. Serve with a garnish of chopped fresh flat leaf parsley.

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