Summer Squash Frittata

Nice light meal for summer that uses fresh veggies, and is easy to put together. It is really a meal in itself, but you could always add some fresh french bread & herb butter to go with it.

• Ready In: 30 mins
• Serves: 8-10
• Yields: 1 12 inch skillet

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

Directions

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.