I had a bummer of a day yesterday, so my adoring little sister decided that she'd come over for breakfast this morning and we'd have a little Mimosa Monday. Since I was feeling a little fancy with my mimosas (yeah - there were multiple) I decided to try my hand at my first ever frittata.
I pulled out some veggies that I hadn't used last week and the leftover sage sausage from our sausage and egg breakfast "tacos", and got to chopping and dicing. Tricia helped, so you should all be proud, because she's never really cooked.
Ingredients:
1/2lb ground sausage
1 pint of baby portabello mushrooms, sliced
4 small sweet peppers, diced
1 zucchini, sliced thin
8 eggs, beaten with 1/4 cup water
In a large skillet over medium-high heat, cook your sausage until browned. Transfer to a bowl and set aside.
Return the skillet to the heat, lower to medium and using the grease from your sausage, cook your veggies for 10 minutes, or until brown and softened. Add your meat to the veggies and miz thoroughly. Pour the beaten eggs on top and cook until the edges begin to firm up.
Transfer the skillet to the over and bake at 350 for 25 minutes. Remove, allow to rest 5 minutes before slicing and serving.
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