Autumn Frittata Recipe
$21 fennel sausage, butternut squash, feta, roasted peppers, arugula, dill, mint
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Seasoning
Method
Preparation
- 1
Prepare the Ingredients
Preheat your oven to 180°C (350°F). Peel and cube the butternut squash into small pieces. Chop the roasted red peppers into bite-sized pieces. Crumble the feta cheese and set aside.
- 2
Cook the Sausage
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the fennel sausage and cook until browned and cooked through, breaking it apart with a spatula as it cooks. Remove from the skillet and set aside.
- 3
Sauté the Butternut Squash
In the same skillet, add another tablespoon of olive oil if needed. Add the cubed butternut squash and cook for about 5-7 minutes until tender. Season with salt and black pepper to taste.
Assembling the Frittata
- 4
Combine Ingredients
In a large bowl, whisk the eggs together with salt and black pepper. Add the cooked fennel sausage, sautéed butternut squash, roasted red peppers, crumbled feta, chopped dill, and mint. Mix until well combined.
- 5
- 6
Bake
Bake in the oven for 15-20 minutes, or until the frittata is set in the center and lightly golden on top. Remove from the oven and let it cool for a few minutes.
Serving
- 7
Serve
Slice the frittata into wedges and serve warm, garnished with fresh arugula on top.