Sausage-Egg Frittata

• 2 Tablespoons Butter Or Coconut Oil
• 1 Large Onion, Diced
• 1 pound Pork Sausage
• 1 cup Butternut Squash, Diced
• 1 Sweet Potato, Peeled And Diced
• 12 Eggs
• 1/4 cups Heavy Whipping Cream
• 1 teaspoon Salt
• 1/4 teaspoons Black Pepper

1. Preheat oven to 375u0b0F.
2. In a large oven safe/cast iron skillet, melt coconut oil or butter over medium heat. When pan is good and hot, add diced onions and saute until translucent. Add sausage and brown over medium heat. Add diced butternut squash and sweet potato and cook until softened.
3. While the squash and sweet potato are cooking, mix eggs, heavy cream, salt and pepper in a medium-sized bowl.
4. After the squash and sweet potato are softened, add mixed eggs and cream right over the top of the sausage mixture. Let the bottom of the frittata start to cook about 5 minutes or so then place the pan in the oven.
5. Cook for approximately 20-25 minutes or until eggs are no longer liquid or no longer jiggle when you move the pan.

butter, onion, sausage, butternut, sweet potato, eggs, ubc, salt, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/sausage-egg-frittata/ (may not work)