I don’t know what it is about Sundays. I want something yummy for breakfast but I don’t want to put in the time. Also, I am not the go out for breakfast type. Especially on a Sunday, I like to have a couple cups of coffee while still in my jammies with bed head and slippers on my feet.
A frittata is the perfect solution. After some prep you bake it in the oven so no standing at the stove like other types of eggs. And you can put so many different things in it. Try different veggie combinations, add a different meat or none at all. Frittatas are fridge cleaners. Have left over spaghetti….put it in a frittata.
Mission accomplished. Warm, satisfying breakfast. Jammies on and second cup of coffee in hand.
2 tbs. olive oil
1/4 cup milk
2 sausage patties or links, cooked
1/2 small onion chopped
1 sweet bell pepper, red, yellow or orange, chopped
1 cup shredded cheddar cheese
3 tbs. chopped fresh parsley
salt and pepper to taste
a few dashes hot sauce (optional)
Heat oven to 375.
Chop the cooked sausage, fresh parsley and veggies. Shred the cheese.
Heat the olive oil in an oven proof pan over medium heat. Saute onion and pepper about 5 minutes. Season the veggies with salt and pepper. Add sausage to the pan to heat through.
Mix eggs, milk and hot sauce in a bowl. Add to the pan with the veggies and sausage.
Cook on the stove top about 7 minutes until set. Top with the cheddar cheese and 2 tbs. parsley. Place pan in oven. Bake 10 to 15 minutes until the egg puffs and is set in the center and the edges are just browning.
Let cool 5 minutes. Turn out onto a cutting board, or just leave in the pan if you are nervous about it. Slice and serve with a sprinkle of fresh parsley and a dash of hot sauce.
Plays well with others: This will keep well in the fridge up to three days. Perfect as a lunch with a side salad. Try other veggie and meat combos – tomato, spinach and feta, or mushroom, thyme and Gruyere cheese. Have left over potatoes…throw them in.