Turkey-Sausage "Garbage" Frittata
It was Saturday morning, and my dogs, as they always do, had me up much earlier then I wanted. So I figured, "I am up already might as well make a yummy and healthy breakfast for the boyfriend and I." I was staring into the fridge and looking at everything I had left over and just decided—let's throw it all into a frittata and see how it turns out. I am sure I am not the only one to have this thought, and I most certainly will not be the last. But I'm very happy I did try this because the boyfriend and I found that it turned out delicious. We ate most of it that morning, and maybe a little more for lunch. I, also, must say I couldn't have been happier that it cleared out most of the veggies and protein that I had needed to use before we went grocery shopping again! I am a very firm believer in the phrase "waste not, want not."
For those of you who have never heard of a frittata, it is an egg-based Italian dish similar to an omelette or crust-less quiche, and you can add additional ingredients such as meats, cheeses, or veggies. If you have read my other recipes (hope you have had a chance), you know why I would love this. The possibilities are endless, and it can feed a large number of people for not a lot of money or work—and it's perfect for brunch. You can follow my particular recipe, or you can just use the egg base and add whatever you have leftover in your fridge! For me, I used leftover turkey Italian sausages, red bell pepper, onion, tomato, basil, and mozzarella cheese. It turned out wonderful.
- 8 eggs
- 1/4 cup heavy cream (or milk if you don't have milk water is fine too)
- 2 turkey itilian sausage links, casings removed
- 1/2 cup grape tomatoes, sliced in half
- 1/2 cup red bell pepper, diced
- 1/2 cup onion, diced
- 1/4 cup Fresh Basil, torn
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- Pre-heat oven to 350 degrees F.
- Heat a 12" cast iron pan with 2 tbsp of olive oil, add the sausage with the casings removed, and separate into bite-sized pieces with a spatula, brown, and remove from pan and set aside.
- Add all of the chopped veggies to the pan along with salt and pepper, and cook till veggies have softened, about 10 minutes.
- While the veggies are cooking, crack the eggs in to a large bowl, add the heavy cream, basil, and scramble with a whisk. (I always add a few dashes of hot sauce but totally optional.)
- Add the egg mixture to the veggies in the pan, and let the eggs cook for about 3 minutes. Until you can see them just start to set along the edges.
- Top with cheese and throw in the over for 25-30 minutes.
- Take out of the oven and let cool. Slice, garnish with whatever you like (I use hot sauce, of course), and serve.
Tips and Tricks
If you have on hand, I suggest using a non-stick spray to help for easier clean up. Also, this is a great make ahead meal for the week. Make one on Sunday and you have a yummy healthy breakfast for the week. Just re-heat and enjoy.