Summer Squash, Red Potato and Chicken Sausage Frittata

(5)
"It’s a breakfast-for-dinner kinda night. 🍳 A golden-broiled Summer Squash & Ricotta Frittata with crispy potatoes tons of herbs, and even some sausage served with a kickin’ salsa and crusty buttered toasts. I could eat this anytime of day."
-- @craveworthybites

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  • Recipe Card
Prep time 20mins
Cook time 20mins
Serves or Makes: 4-6

Recipe Card

ingredients

  • 4 tablespoon olive oil, divided
  • 1 summer squash, chopped
  • 6 baby red potatoes, sliced 1/4 inch thick
  • 1 Italian Chicken Sausage, quartered lengthwise and chopped into 1/2 inch pieces
  • 8 eggs, beaten
  • 1/4 cup half and half
  • 1/4 cup fresh Italian parsley, chopped
  • 2 tablespoon chopped fresh chives
  • 4 scallions, thinly sliced
  • 1/4 cup ricotta cheese
  • salt and pepper, to taste
  • GF crusty bread and hot salsa, optional (for serving)

Method

  • Step 1

    Adjust oven rack about 6 inches below broiler and preheat broiler to high.

  • Step 2

    Heat 2 tbsp Olive Oil in a 10 inch oven-proof non-stick skillet and sauté summer squash until tender and slightly browned. Transfer to a dish and set aside. Add remaining oil to skillet and sauté potatoes until softened, browned, and crisp. Add sausage to the skillet and sauté another 2-3 minutes more until heated through. Add squash back to the skillet and stir everything to incorporate.

  • Step 3

    Meanwhile, whisk eggs, half & half, Italian Parsley, chives, salt and pepper in a large bowl. When veggies and sausage are in the skillet, add egg mixture to the skillet. Stir gently for a couple minutes until eggs are near set but still pretty wet. Top with dollops of the ricotta cheese. Transfer skillet to the oven and finish off under the broiler, about 3-5 minutes, until golden on top, ricotta cheese is melted, and center is set. Remove from oven.

  • Step 4

    Top Frittata with fresh scallions, salt, and pepper. Serve with salsa and toasts.