I love having eggs on the weekends. It just screams RELAX to me, for some reason. So while we were all getting ready on Saturday, I ran down to the farmers market and bought some fresh eggs. This is a favorite combination of ingredients for a frittata - savory, just the way I like it!
Saturday Morning Frittata (serves 4-6)
1/2 pound ground sausage with fennel (sage sausage would be great as well)
1 large red bell pepper, chopped
2-4 oz. goat cheese
12 eggs
1 cup milk
Salt
Pepper
2 Tbl. butter
Heat up a pan over medium-high heat, add the ground sausage. Once the sausage is nearly cooked through (break it up as it cooks), add the pepper. Cook for 4-5 minutes until the peppers begin to soften. In a bowl, combine the eggs, milk, and salt & pepper (to taste) and whisk to completely combine. Add the butter to the sausage & peppers, and once melted add the egg mixture to the pan. Stir lightly to make sure the ingredients are evenly distributed. As the eggs begin to cook, you can pull them away from the edges of the pan, allowing the uncooked eggs to flow down to the hot surface of the pan. The mixture will begin thickening up and becoming solid. Break up the goat cheese and sprinkle it all around the top of the mixture. The top will still be very wet, so at this point place the pan under the broiler to cook the top of the frittata. Once cooked through, remove, slice and serve.
This was so good. I got a little scared about how runny it was, but the broiler did it's thing. I didn't have goat cheese so I used cheddar instead, but I think the goat cheese would have been better. Next time. I also spiced it up with some hot sauce and it added a nice heat and flavor to it. I will for sure use this recipe in the future. The other thing I did was halve the recipe and used an omelet pan as it was only my husband and I eating it. We had no left overs!
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