The recipe was simple enough. I had never made a frittata before but it was honestly very simple. Addie cracked all 12 eggs without any assistance (I did have to scoop out a bit of shell, but she did really well overall). She even helped me mix in the milk and cheddar and was proud of her contribution. Addie normally isn't a big fan of baked eggs but had a hefty serving of the "egg pie" that she made.
We all liked this dish because it was hearty and contained some vegetables. I hardly seasoned my frittata since the sausage already contained spices and salt. Both my husband and I agreed that this would be a great brunch dish or something to serve to overnight guests (unless of course, you want to make overnight cinnamon rolls).
Sausage and broccoli frittata
- 12 large eggs
- 1/2 cup whole milk (I used 2%)
- 3/4 cup grated cheddar, divided
- Salt and pepper, to taste
- 2 TBSP vegetable oil
- 1 small onion, chopped
- 1/2 pound ground sausage
- 2 heads broccoli crowns, cut into florets
Preheat your oven's broiler.
In a large bowl, whisk together the eggs and milk. Mix in 1/2 cup ofthe grated cheddar, salt and pepper.
In a large oven-proof skillet or cast iron pan, cook the onions and sausage until the sausage is brown and the onions are translucent, about 6-8 minutes. Add the broccoli and additional salt and pepper (if desired). Keep cooking until the broccoli is tender, about 8-10 minutes longer.
Reduce the heat to low and pour the egg mixture on top of the vegetables. Allow the eggs to cook until the sides are set. Wiggle or shake the pan every once in a while to allow the eggs to cook evenly. This will take about 10-12 minutes.
Add the remaining cheddar on top of the frittata and transfer the pan to the broiler. Broil for about 4 minutes or until the top is golden brown and the eggs are set.
Remove the pan from the oven and allow the frittata to rest for a few minutes before slicing. Serve warm or at room temperature.
Yield: About 10-12 slices
Source: Slightly adapted from Bon Appetit, October 2013 issue, page 120