Sausage, squash and kale are the stars of the show in this delicious autumn frittata that is sure to please a crowd.
These past couple of months, I have been eating based on a plan called Whole30. Have any of you heard about this dietary “reset” program? Focusing on the positive, I can eat any veggie, fruit, or meat…delicious, right? Now to what I can’t have…grains, sugar, legumes or dairy. My body has responded so well to eliminating these foods from my diet. I am writing another post on that topic to share how it has effected me.
With that said, I am working to learn a new way of cooking…one that isn’t dependent on dairy, grains and sugar. This is a BIG change for me. I really enjoy cooking healthy foods and always have…its just that often the treats became the norm and that isn’t where I want to be. I want treats to be just that…treats. I also probably won’t always eliminate these foods, but for now, I am learning to tell myself “no” more frequently to foods that my body doesn’t respond as well to and to say “yes” more frequently to the yummy healthy foods I enjoy so much.
Today I hosted a gathering for the ladies in our church. I challenged myself to cook food that my body would thank me for…and, that the ladies would enjoy. I am so glad I did and thankful for the outcomes!
This is one of the dishes we enjoyed.
- 1 pound Sausage, cooked and crumbled
- 1 tablespoon Ghee or Avocado Oil
- 1 medium Red Onion, chopped
- 2 cups Butternut Squash, cubed
- 1 medium Apple, diced
- 3 cups Kale, chopped
- 12 Eggs, beaten
- Cook the sausage on medium heat until browned and cooked through.
- Remove from pan and set aside.
- Add Ghee and melt.
- Add onion, butternut squash, apple and kale and cook until soft and slightly browned.
- Add in your eggs and pop into a 425 degree oven for 15 minutes or until set.
- Let set on the counter for 5 minutes and then run a knife around the edge of the skillet.
- Turn the fritatta out onto a platter or serve from skillet.
- Cut into wedges.
The butternut squash, apple, onion and sausage are so nice together…perfect for this rainy autumn morning. Because it serves 12, I made two and we had plenty to go around. I also served pumpkin bread with a couple of spreads, yogurt with maple walnuts, bananas and granola, and coffee…plenty of coffee.
Even better than all of this, we all had a wonderful time spending time together and encouraging each other in the Word of God.
I hope you enjoy this sausage, squash and kale frittata as much as we did! And, I hope you are looking forward to a new array of recipes as the days and weeks go on.