I like to make frittatas as a way to use up what is in my fridge. After the Thanksgiving holiday, I had veggies, breakfast sausage and eggs leftover. This is the recipe I came up with to use up the ingredients I had on hand. The eggs are local from the Garden of Eve, the cheddar is from the Mecox Bay Dairy in Bridgehampton and the breakfast sausage is from Dines Farm. I used these local ingredients but the ingredients you like or have on hand can be used. This recipe make a large 10 inch sized pan. You can cut this recipe in half if you have a smaller pan or want less. This recipe serves 8.
Ingredients:
12 large eggs
1/2 cup organic milk, any kind you have
salt and pepper to taste
non-stick spray
12 oz breakfast sausage, out of the casing, broken into small pieces
6 mushrooms, cut into pieces
1/2 onion, diced
1/2 cup shredded cheddar
Here's how:
Preheat the oven to 375 degrees F.
Crack the eggs into a large bowl. Add the milk, salt and pepper.
Scramble. Set aside.
Spray a 10 inch fry pan with non stick spray.
Add the breakfast sausage and cook until just brown.
Add the mushrooms and onions.
Saute for 5 minutes.
Add the eggs and cheese. Stir until the cheese is incorporated.
Place the pan into the oven and cook for 20-25 minutes, until lightly brown on top and cooked.
Remove from the oven and let cool 10 minutes.
Remove the frittata from the pan.
Cut up into slices and serve.
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