Lamb brat frittata

I love eggs. I love how quickly they cook up when I arrive at home in darkness, hungry for the quickest meal I can scrape together. I saw this frittata recipe on my gym's website and I quickly thought about the contents of my freezer - lamb brats. Perfect. 

Frittatas are a great way to use up leftovers, so once you have the basic framework down you can work in anything you like or need to use up, and in roughly 15 minutes dinner is ready.

I had four brats, and needed two for the frittata. I also recalled a recipe from a Whole Foods e-newsletter (another nice recipe source) for a sausage salad and figured out a use for the other two.

I cooked the sausages in the oven - 350 degrees on a wire rack for about 30 minutes. But I wasn't convinced that they were cooked through, so I sliced up the sausage for my dinner salad that night and finished it in a hot pan. I tossed the cooked sausage with some arugula, leftover roasted asparagus, bell pepper, avocado, and herbs in a vinaigrette.

Meanwhile, I roasted some squash. Cut in half lengthwise, flesh-side down on a roasting pan, 400 degrees, 45 minutes. These were plenty done. I let them cool, and stored the squash and sausage in the fridge for the next day, the main event, the frittata. I only ended up using part of the squash for the frittata, so I kept some for a sausage and squash lunch salad.

Lamb sausage and squash frittata

Servings: About 4
Time: 15 minutes (not counting the time to precook the sausage/squash)

Ingredients
1 onion, diced
1 red pepper, diced
2 lamb sausages, diced
3/4 of a roasted butternut squash, peeled and diced
4 eggs
A few sprigs of mint, parsley, thyme, and rosemary, chopped

Method
1. Preheat your oven to 375 degrees.

2. Chop the onion and red pepper. Heat an oven-proof skillet over medium heat and coat the bottom with olive oil. Saute the onions and pepper until tender, 3-5 minutes.

3. Chop the sausage and squash into even, bite-sized pieces. Add to the pan and cook until heated through.

4. Beat the eggs, add a dash of salt and pepper, and mix in the herbs. Pour the eggs into the pan over the meat and vegetables and rotate the pan until the egg mixture is evenly distributed. Cook until the edges of eggs are set, about 3 minutes.

5. Carefully transfer the skillet to a hot oven. It's probably a good idea to put the skillet on a baking sheet to keep it from spilling into your oven. Cook for about 5 minutes, until the eggs are puffed up and look/feel done (they should be the consistency of an omelet).

6. Cut into slices and serve. This frittata was fairly thin, so I served two pie-sized slices stacked on top of each other (a short stack of frittata) and topped with arugula.