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So I decided to use some leftover yellow squash and some spicy sausage to make a frittata

I whipped three eggs with a whisk, in a small plastic mixing bowl.

Next, I diced two slices of Tillamook provolone cheese.

Then I chopped two smoked Aidell’s sausage links, fully cooked.

I quartered and chopped a yellow squash into small pieces and microwaved it for 6 minutes. You can also saute it with olive oil if you prefer.

I stirred the drained, cooked squash, into the whipped eggs and added the sausages, and a pinch of nutmeg.

Coating a pan with olive oil spray, I added the mixture of eggs, cheese, squash, nutmeg and the diced sausages, I sauteed the ingredients for about 5 to 10 minutes, just until firm, turning the oven on to 350 degrees.

Here is an image of a zucchini and sausage frittata setting:

After I sauteed the ingredients to help them set, I placed the cast iron pan carefully in the center of the gas oven, and set the timer for 27 minutes.

Once baked, I ensured that the frittata was sufficiently browned to my liking, a light golden brown, took it out and placed it on top of the gas stove, and placed a lid on it to keep the animals from it while it cooled for 20 minutes.

Here is a frittata I made with spinach and sausage:

Then, I carefully loosened it from the pan and placed it on a plate to cut in quarters.

Here is a frittata I made without meat:

Now the frittata is ready to eat. You can enjoy some of it hot as a breakfast, or you can chill it in the refrigerator for a few hours, toast some good bread, put a light coating of mayonnaise on, and have the frittata as the filling. I like it best open-faced without too much bread. Enjoy!