Eggs are one of those foods that have seen their fair share of controversy over time. They are bad for you, they are good for you, back and forth. Eggs for dinner? Eggs for breakfast? Good cholesterol? Bad cholesterol? It goes on with the questions we have for eggs.
I am a firm believer in “everything in moderation,” though there is nothing moderate about my family’s consumption of eggs. The four of us can go through two dozen eggs in a week easily. We mostly scramble them for breakfast, but they have tons of other applications also! My husband and I have been trying to cut carbs for the last year or so. When we’re not strictly low-carbing it, we try to at least stick to whole, real foods.
Eggs for dinner can be easy, healthy, and generally crowd-pleasing. Try this Butternut Squash, Sausage, and Spinach Frittata for a foray into savory eggs for dinner! My husband wolfed this down, my picky son begrudgingly ate some, and my daughter loved it! It’s a great mix of savory, salty, and just a tiny bit sweet, thanks to the squash.
|I made mine in my cast iron skillet.|
Our Eggs for Dinner Recipe
Butternut Squash, Sausage, and Spinach Frittata – makes 4 big servings or 2 big servings and 4+ kid-sized servings.
- 1 medium butternut squash or a 1-lb bag of frozen butternut squash chunks
- olive oil
- 1 roll breakfast sausage of your choice
- 1 bag fresh baby spinach or 1 box frozen spinach, defrosted and drained
- 1/2 cup shredded Swiss cheese, or your cheese of choice
- 8 eggs
- 1/4 cup half and half or milk
- salt and pepper
Earlier in the day (during nap time or other down time!) cut your butternut squash into chunks and place in a roasting pan, or if you’re using frozen, dump them from their bag into a roasting pan. Toss the pieces with olive oil, salt, and pepper. Roast at 375 degrees for about 40 minutes or until tender. Stick them in a bowl for later.
When you’re ready to make your frittata, preheat your oven to 350 degrees. Heat a deep oven-safe skillet over medium-high heat. Brown the sausage, then add the spinach to wilt. Once the sausage is browned and broken up into small pieces and the spinach has wilted down, add the squash pieces.
In a bowl, beat together the eggs, milk, cheese, and salt and pepper.
Pour the egg mixture over the sausage mixture. Don’t stir! Let this cook on the stove top for about 5 minutes. Then put the pan into the oven for about 10 minutes. After 10 minutes is up, broil the top for a minute or two, just until everything is bubbly and slightly brown.
Cut into slices and enjoy! This is a meal by itself, but a salad on the side would be nice as well.
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