Got eggs?

If you’re an egg lover like myself - you are going to love this recipe!

I have always loved eggs. I like them in spinach and goat cheese omelets, scrambled and topped with avocado, or simply fried with a side of bacon! There’s something about eggs that gives me the energy to start my day and keeps me satiated until lunch. There’s also a million different ways to fix them so it’s almost impossible to get tired of them.

Today’s recipe is one of my all time favorites. I just love frittatas in general because you can have them for breakfast, lunch, or dinner and the concept is so simple. Find a bunch of food you like to eat with eggs and then mix it all together and bake!

Sound easy enough to you? I thought so!

There are so many different frittata combinations you can make - from traditional breakfast combos all the way to pizza flavors - your imagination really is the limit.

This recipe is one of my favorites and I love that I got to use my sweet bell peppers straight from my Georgia garden.

Breakfast Sausage and Vegetable Frittata

Ingredients:

• 1/2 pound breakfast sausage
• 1 small sweet potato, peeled & diced
• 1 teaspoon ground cinnamon
• 2-3 bell peppers, diced
• 1/2 shallot, chopped
• 1-2 Tablespoons extra virgin olive oil
• 1/2 cup manchego cheese, shredded (optional)
• 9-12 eggs, beaten
• salt and pepper, to taste

Optional Garnishes

• chives
• fresh salsa
• avocado

Directions:

1. Preheat oven to 350°.
2. Cook breakfast sausage over medium-high heat in cast-iron (or oven-proof skillet) until done. Drain and transfer to bowl.
3. While sausage is cooking, peel and dice sweet potato, peppers and onion.
4. Coat bottom of pan with olive oil and cook sweet potatoes for 5 minutes. While cooking, sprinkle ground cinnamon on top of potatoes.
5. Add in peppers and onions and cook for an additional 3 minutes.
6. Mix sausage with vegetables and sprinkle cheese over everything and let melt for 1-2 minutes.
7. While cheese is melting, whisk 9-12 eggs together in bowl and add salt and pepper to your liking.
8. Gently pour the eggs over the entire contents of the pan, making sure to fill all the nooks and crannies.
9. Let sit for 2 minutes and then transfer skillet to oven and bake for 15-20 minutes.
10. Slice and garnish with chives, avocado and a side of fresh salsa!

Notes: To check if frittata is done, simply slice down the middle and if the eggs stay set - it’s ready to go! You can slice this and refrigerate leftovers for work or school lunches. It will last about a week in the fridge, but I bet it will be eaten up way before that! 🙂

Comments

comments