Sausage & Veggie Frittata

18 Mar

Here’s one of my first “Paleo”-ish creations, the frittata!

A frittata is kinda like an omelet; it has a bunch of veggies, meat, potatoes, herbs, cheese, etc. and is mixed with eggs- anything you like! Except, instead of folding over one side onto the other like an omelet, a frittata is made in a pan and finishes baking in the oven or under a broiler. Then it’s served in slices, like a pizza or a quiche.

Which, in my opinion, is way less of a pain in the butt than an omelet!  I was never good at flipping the one side over.  Inevitably, it would always turn into scrambled eggs with a bunch of stuff in it because I’d always fail and just mix it all together… who’s with me?

I made this on Monday and ate it all last week, and it was delicious! I took it to work in a Tupperware container and reheated it for breakfast; or you could even eat it at lunch or dinner, no problem! I especially love my eggs with salsa (does anyone else do this?), so that was a nice complement.

Also tried it with Sriracha- yummy!! (But what isn’t yummy with Sriracha?)

Here’s the one I made:

Olive oil for sautéing veggies
Chopped green peppers, onions, broccoli, mushrooms (or ANY veggies you like or have on hand!)
8 Breakfast turkey sausage links
10-12 eggs
Oregano, basil, salt, pepper

Some other suggestions for ingredients: sweet potatoes, cubed breakfast potatoes, spinach, leeks, asparagus, tomatoes, bacon, ham, feta, cheddar, Parmesan, rosemary, thyme, basil, oregano

Preheat your oven at this time to 400 degrees. Start sautéing your veggies with some EVOO in a large cast iron pan. The one I use is specially made to be used on stove top AND in the oven, which is super perfect for this dish.

You won’t be cooking the eggs too long, so the veggies should be almost to your desired texture before you add them.

Cook your meat beforehand; in my case, I had some leftover breakfast sausage, which worked great. I cut it in little pieces and threw it on top of the veggies. Precooked ham would be great too.

Whisk the eggs in a separate bowl, then pour the eggs on top of the veggies. The pan should be on medium heat. The eggs will start baking on the underside, but the top will remain runny. Throw some salt/pepper/herbs on top right now.

When you can see the edges cooking (about 3 minutes), stick the pan in the oven and let it bake until everything sets. Mine took about 10 extra minutes to cook all the way through.

If you don’t have a pan that can go on the stove and in the oven, you can just transfer everything over to a round cake pan (9×9)… or if it doesn’t have to be round, a 9×13 would work just fine!

Try some different combos of cheese, meat, and veggies… they’re so versatile, anything will be great!


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