This sausage and yellow squash frittata bakes in a 9-inch dish and makes four servings. Shredded squash softens into the eggs, while browned sausage gives each slice a savory, peppery bite. Serve it plain or add salsa, cultured yogurt, or GAPS-appropriate cheese at the table.
Most of my weekday cooking happens in the morning before second shift, and I do not have a steady bulk-prep routine right now. A frittata is useful when you want the eggs, squash, and cooked sausage together in one dish while you finish the rest of breakfast.
Full GAPS Ingredients
This is a Full GAPS frittata made with whole eggs. The sausage is fresh ground beef or turkey seasoned at home with sage, crushed red pepper, and sea salt. Make the sausage as its own recipe, then use one cooked cup here.
- 1½ cups yellow summer squash, shredded
- 7 eggs
- 1 cup cooked and crumbled Four-Ingredient Breakfast Sausage
- Sea salt and black pepper, to taste
- Butter or coconut oil, for greasing the pie plate
Set out fresh salsa, green onion, shredded cheese, or strained homemade yogurt as optional toppings. The Mild Fresh Tomato Salsa adds a bright, juicy finish. For a cool, tangy topping, make 24-hour homemade yogurt and strain it, or spoon on the separate Luvele 24-hour sour cream. If you choose cheese, see the guide to natural cheese on GAPS. The base frittata does not need cheese or yogurt.
Equipment
Use a food processor with a shredding disc or a box grater, a large mixing bowl, a whisk, a small skillet for browning the sausage, a flexible spatula, and a greased 9-inch oven-safe pie dish. I grease the dish with homemade unsalted butter or coconut oil. For a dairy-free plate, use coconut oil and leave off the optional cheese and yogurt.
How to Make Sausage and Yellow Squash Frittata
- Heat the oven. Set it to 400°F. Grease a 9-inch oven-safe pie dish so the eggs lift cleanly after baking.
- Prepare the sausage. Brown the linked Four-Ingredient Breakfast Sausage in a skillet and break it into small crumbles. Cook it fully before measuring one cup for the frittata. Save extra crumbles for another breakfast.
- Shred the squash. Shred enough yellow summer squash to measure 1½ cups. The fine, short pieces mix through the eggs instead of settling into a separate layer.
- Whisk the eggs. Crack seven eggs into a large bowl. Whisk until the whites and yolks blend with no clear streaks. Season with sea salt and black pepper.
- Fill the dish. Fold the shredded squash and cooked sausage into the eggs. Pour the mixture into the prepared pie dish and spread the filling evenly, including the sausage crumbles.
- Bake until set. Bake for 15 to 20 minutes. Start checking at 15 minutes. The edges should look set and lightly golden. The center may move slightly when you nudge the dish, but it should not look wet or runny.
- Rest and slice. Let the frittata stand for about five minutes. The center firms as it rests. Cut into four portions and add any optional topping at the table.
Zucchini works in the same 1½-cup amount if you prefer it. It leaves green flecks in the eggs, while yellow squash keeps the color milder.
Sausage and Yellow Squash Frittata for Full GAPS
Ingredients
Equipment
Method
- Heat the oven to 400°F. Grease a 9-inch oven-safe pie plate with butter or coconut oil.
- Shred enough yellow summer squash to measure 1 1/2 cups. The shreds should be short and fine enough to mix through the eggs.
- Whisk the 7 eggs in a large bowl until the whites and yolks blend with no clear streaks. Season with sea salt and black pepper to taste.
- Fold the shredded squash and 1 cup of cooked, crumbled Four-Ingredient Breakfast Sausage into the eggs. Pour the mixture into the prepared pie plate and spread the filling evenly.
- Bake for 15–20 minutes. Begin checking at 15 minutes. The edges should be set and lightly golden; the center may jiggle slightly but should not look wet or runny.
- Let the frittata rest for about 5 minutes so the center can finish setting. Cut into 4 portions and serve with any optional garnish.
Notes
Tried this recipe?
Let us know how it was!Serving and Storage
Four portions make a moderate breakfast. If you are feeding more people, double the ingredients and divide the mixture between two pie dishes so both centers can set. Keep salsa and cultured toppings on the side, where everyone can choose what they want.
Cool leftovers promptly, cover, and refrigerate. Use them within three to four days and reheat a slice until hot throughout. For other frittata choices, see the separate Beef and Zucchini Frittata or Salmon Frittata with Coconut Milk.
Frequently Asked Questions
Can I use zucchini instead of yellow squash?
Yes. Use the same 1½ cups, shredded. The frittata will have green flecks, but the egg and sausage method stays the same.
Do I add the sausage raw?
No. Brown the sausage first, then crumble it and measure one cooked cup. The frittata’s oven time is for setting the eggs and warming the filling, not for cooking raw sausage from scratch.
How do I know when the center is done?
Look at the center rather than relying only on the clock. It should be set, not glossy or liquid. A slight jiggle is fine because the frittata continues to firm during the five-minute rest.
Which toppings go well with it?
Salsa, green onion, GAPS-appropriate cheese, and strained homemade yogurt are all listed as optional toppings. They add a fresh or tangy finish without changing the one-pan frittata base.
Plan Ahead for Breakfast
The planned Weekly Kitchen Rhythm Planner is designed to help keep batch cooking and everyday meals in the same weekly plan. It will be listed in the Courses section of the WFLI Shop.
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