Tuesday, March 3, 2009

Weekend Frittata

Saturday morning we wanted something decent for breakfast. We were working on the guest room, and Carl had to make a Home Depot run. So while he did that, I tackled the Internet to see what I could possibly make with the food I already had. I found this one at RecipeZaar rather quickly, and for the most part I had everything. Cheese? Good. Veggies? Good. Eggs? Good. Off I went.

I pretty much cut this in half, and it was plenty for us to have...and then there were still leftovers.


* 8 ounces bulk pork sausage (I just used 3 breakfast maple sausage patties)
* 1/2 red bell pepper, chopped
* 1/2 cup chopped yellow onion
* 4 ounces medium mushrooms, sliced (I only had canned)
* 1 teaspoon vegetable oil, if needed
* 6 large eggs
* 2 tablespoons water
* 2 tablespoons chopped fresh basil (No fresh basil here- I just used a 1/4 tsp of dried)
* 1/2 teaspoon salt (or to taste)
* fresh ground black pepper
* 3/4 cup grated cheddar cheese
* basil leaves, for garnish (again...no fresh basil, so I skipped this. My presentation is lacking)


1.In a large ovenproof skillet over med-high heat, cook sausage and bell pepper, breaking up sausage with a spoon, for 3 minutes.
2.Add in onion and mushroom; cook until sausage is no longer pink and vegetables are tender, about 5 minutes; add oil, if needed.
3.Preheat broiler.
4.In a bowl, whisk the eggs, water, basil, salt, and pepper together; pour over sausage mixture in the skillet.
5.Decrease heat to med-low, cover and cook, 10-12 minutes, until eggs are set and top is almost dry. (*Mine took a little less since there was less egg to cook)
6.Sprinkle with cheese; broil until frittata is puffy and cheese melts, about 1 minute.
7.Let stand for 5 minutes; cut into wedges and serve; garnish with basil leaves.

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