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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fresh yellow squash is the foundation for this Spring time frittata that also celebrates sweet Vidalia onion. Ingredients:
1 link polish sausage - smoked grillers |
1 tbsp margarine |
1 jalapeno pepper |
1/4 medium vidalia onion raw |
6 eggs |
1/4 cup unsweetened almond milk |
2 cups yellow (summer) squash, raw |
1/2 cup sharp cheddar shredded cheese |
1 tsp real salt |
1 tsp nutmeg, ground |
Directions:
1. Heat broiler on high
2. Prepare the vegetables by dicing the vidalia, mincing the jalapeno, shredding the yellow squash. See Photo
3. Heat a large skillet on medium high and saute the vidalia and jalapeno.
4. Slice the sausage link length-wise in half then cut medium thin slices. Add this to the sauteed vegetables.
5. Whisk the eggs, almond milk and salt well. Then fold in the yellow squash and cheddar.
6. Pour the egg mixture over the veggies and sausage. Make sure the ingredients are well distributed. Turn down the heat on the stove top to 3, cover and let cook for about 10 minutes.
7. When the frittata is mostly set put the pan in the oven and let broil for about 5 minutes to finish off the cooking and lightly brown the top.
8. Let cool for 5 minutes, slice and serve.
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