Summer Squash Frittata

We’re now less than a month away from our nearly two week long vacation.

I. Cannot. Wait.

I am seriously in need of a good decompress time. Work has been hectic and my allergies have been wreaking havoc on my body. Rob and I will drive the 20+ hours to my parents in Montana, attend my uncle’s wedding, and then road trip with my lovely parents to Canada (Banff!). I’m ready to hit the road NOW. I need this summer vacay like no other.

Summer came too soon for Oklahoma. We skipped right over spring (we were still having freezes in mid-Apri) and dived head first into summer. Our storm season has been relatively uneventful as well, and hopefully that’s not a sign of what’s to come this summer—hot, hot heat. The summer vegetables and fruits have popped up at the grocery—peaches, nectarines, squash—and early to boot.

I spotted the sweet yellow squash at the store yesterday and put my mind to work. Squash right now tastes so good, with that hint of sweet and earthiness that’s all the best parts of summer. I went to work incorporating it into a breakfast dish to snack on throughout the week and came up with this dish.

Smoked sausage, red bell pepper—also very summery in my opinion. I threw it all into a baking dish and made this frittata. It’s not cooked like your typical frittata; maybe more like an egg bake. Whatever. I’m calling it a frittata, okay?

Rob came home yesterday while it was baking and said the house smelled like hot dogs. He was halfway right. The smoked sausage I got definitely smelled like hot dogs, but tasted 100 times better. I opted for the turkey kind to make this *slightly* more healthy, but then again–there’s nothing healthy about the dollops of cream cheese I topped this frittata with.

This breakfast is insanely simple to make. I just quick sauted the squash and bell pepper before mixing it in with my whipped eggs. You don’t want to cook the veggies for too long; there’s nothing worse than floppy squash. I like the crispy-crunch of squash and bell peppers, so just cook it for about 2-3 minutes in a pan before mixing it in with the other ingredients.

Hopefully my allergies clear up soon so I can do some more cooking today. Get ready for a bunch more summer-inspired dishes, I’ve got a lot of them up my sleeve!

Step-By-Step Instructions

Preheat oven to 400 degrees. Line an 11×7″ or 8″ square pan with parchment paper. Heat oil in a large skillet over medium heat. Add sausage to pan and cook until browned, about 3-4 minutes. Pour sausage into prepared pan.

In same skillet, saute squash and bell pepper for 2-3 minutes. Meanwhile, whisk together eggs, salt, pepper and garlic powder in a large bowl until well combined. Pour cooked veggies into egg bowl and stir together.

Pour egg mixture on top of sausage. Top with chunks of cream cheese. Bake for 20-25 minutes or until puffy and golden.