A breakfast frittata is great for a weekend brunch. You can you add any veggies, meat, or cheese of your choice! It's also good re-heated for breakfast during the week.
Ingredients
Frittata base
8 large eggs
1/4 cup milk or half-and-half
1/2 tsp onion powder
1/4 tsp garlic powder
Sprinkle of oregano
Salt and pepper to taste
Filling
3 polish sausages, sliced
6 mushrooms, sliced
Bunch of parsley, finely chopped
2 green onions, finely chopped
2 tomatoes, finely chopped
Shredded cheddar cheese to top
*See notes for alternative ingredients
Directions
Preheat oven to 350F/180C. Grease a 9-10 inch baking tray and set aside.
Cook sausage on a large pan over medium-high heat for 6-10 minutes, until crispy and browned. Transfer to a plate lined with paper towels to drain the oil.
Return to pan, over medium-high heat, add mushroom, parsley, green onion, and tomatoes and cook for 4-5 minutes until parsley is wilted and mushroom is soft. Set aside to cool.
In a large bowl, whisk together eggs, milk, onion powder, salt, pepper, and oregano. Then add sausage and vegetable mix and combine well.
Pour into the greased baking tray and top generously with shredded cheese.
Bake in preheated oven until its set and golden brown, about 30-35 minutes. Let cool, cut in wedges or rectangles, and serve!
--Notes--
You can substitute any ingredients. Another good combination is bacon, spinach, grape tomatoes, and Swiss cheese. I've also made a goat cheese, spinach, tomato, and mushroom frittata. Get creative - just keep the base the same.
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