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Serves 2

Butternut Squash and Sausage frittata

A simple recipe utilising using up some cooked veg. I use leftover roasties in recipes like this the day after a roast dinner.


  • 1 tsp olive oil
  • 1 onion, thinly sliced
  • 100g red bell pepper, chopped
  • 200g cooked sausages, chopped
  • 100g cooked roasted or boiled butternut squash, chopped
  • 4 medium eggs, beaten
  • Small bunch fresh parsley, chopped


  • Pop the olive oil in a deep-edged frying pan and add the onion and pepper. Stir for a few minutes on high heat.
  • Add the sausages and butternut squash. Stir until hot.
  • Season the beaten eggs with salt and pepper. Add them to the pan and move everything around so the egg coats everything.
  • Turn the heat to medium and cook for 3 minutes.
  • Place the pan under a hot grill (please ensure your pan is oven-friendly) and cook the top until it is all set.
  • Sprinkle over the fresh parsley and serve.
  • Kcal: 506
  • Protein: 33g
  • Fats: 34g
  • Carbs: 15g
  • Fibre: 5.1g
  • Serving: [Fill in serving information]

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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