Sunday, August 5, 2018

Breakfast Frittata

     I have mentioned before my enduring love of the frittata. I've done a baked pasta frittata and a vegetable frittataSomehow I just never got around to making one for breakfast. Not surprisingly, it was delicious. It's pretty hard to screw up breakfast unless you just burn the living shit out of it.
Not much else to say about this. It's versatile. Add other veggies, change out the sausage with bacon or ham, or just leave it out if meat's not your thing. Use different cheese. Get crazy. As always, notes are in blue.

Breakfast Frittata

  • 6 eggs
  • 1/4 cup milk
  • 1 tablespoon canola oil
  • 1 lb. pork breakfast sausage
  • 4 small potatoes, cut into 1/2" cubes
  • 1/2 large yellow onion
  • 1/2 cup salsa (we used Red Cactus Sweet Heat Salsa)
  • 1 cup shredded cheddar cheese
  • salt and pepper
  1. Preheat oven to 375F (190C, Gasmark5)
  2. On the stovetop, place a cast iron skillet on medium high heat and add oil. Add potatoes. Cook for about 5-7 minutes or until potatoes start to get tender. 
  3. Add onions and sausage. Mix and cook until sausage is cooked through. Drain any excess oil.
  4. In a bowl, add the eggs and milk (please remember to crack open the eggs.) Add salsa seasoning to desired level. Whisk until everything is incorporated.
  5. Pour egg mixture into skillet and cook on the stovetop for about 5-7 minutes. 
  6. Move skillet into oven and cook for about 15 minutes, or until eggs are almost completely set.
  7. Top with the shredded cheese and put back in the oven for another 5 minutes or until the cheese has completely melted and started to bubble.
  8. Take out of oven and let set for a few minutes. 
Good times!