From: The Yellow House, Waynesville, North Carolina

Autumn Vegetable Fritatta


  • 3 Italian sausage links
  • 2 small yellow squash
  • 1 large zuchinni
  • 1 large carrot
  • 1 medium onion
  • 3/4 small pkg. fresh mushrooms (about 6 oz.)
  • 6 eggs
  • 3 large cloves garlic, minced fine
  • 1 cup parmesan cheese
  • 1/2 tsp. basil
  • 1/4 tsp. marjoram
  • 1 cup shredded cheese; chedder, swiss or combo of both


Remove sausage from skins and brown in large fry pan.

Drain on paper towel.

Add about 1 Tbs. oil to skillet.

Cut up veggies and saute in oil until almost, but not quite done.

In large bowl, beat eggs, garlic, parmesan, spices.

Add meat and veggies to egg mixture.

Grease deep sided pie pan or 9x13 backing dish, pour in mixture.

Sprinkle cheese on top.

At this point, you can bake, or cover and refrigerate until the next day.

Bake in a preheated 350 degree oven for 30 mins.

Makes 6 regular or 8 small servings.

Notes: This freezes well after it is baked. Let it thaw out in the refigerator, then bake in a 300 degree oven until warmed through. Don't overcook. Substitute any veggies you want. You can also use broccoli, green or red peppers, celery, whatever. Don't be afraid to experiment...this is fairly foolproof