Summer Squash Frittata

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 3 tablespoons butter
• 1 zucchini, cubed
• 1 yellow squash, cubed
• 1 small onion, chopped
• 4 ounces sliced mushrooms
• 1 (4 ounce) can sliced black olives
• 8 ounces roll breakfast sausage, browned & drained
• 6 large eggs, lightly beaten
• 3 tablespoons ranch dressing
• cajun seasoning
• lemon pepper
• salt
• 1 cup shredded italian cheese blend
• 1 cup sharp cheddar cheese
• 1/3 cup fresh basil, chopped
• 4 slices cheese, any flavor you like i use pepper jack to give it a little kick

Recipe

• 1 melt butter in a 12 inch skillet over med-hi heat.
• 2 add zucchini, squash, onion, mushrooms and olives.
• 3 sautee until onions are tender.
• 4 add pre-cooked sausage.
• 5 stir until well mixed.
• 6 whisk together eggs, ranch dressing and seasonings until well blended.
• 7 pour over veggie/sausage mixture in skillet.
• 8 stir in 1/2 of shredded cheese.
• 9 stirring cnstantly, cook over low heat until bottom and sides of eggs are set.
• 10 sprinkle top of eggs with remaining cheese.
• 11 move skillet to oven.
• 12 bake at 350 for 10 minutes or until center is set.
• 13 remove from oven.
• 14 arrange 4 slices of cheese over top of eggs.
• 15 sprinkle evenly with fresh basil.