I’ve always wanted to make a frittata. They seemed to be so simple, and full of taste, with just minimal healthy ingredients. This morning, was time to not put frittata making pushed a-side anymore. It was time to crack some eggs and find left over ingredients in the fridge. Luckily, last night I made chicken sausage and roasted peppers for dinner, so this made a very tasty mix for the frittata. It turned out very delicious and looked and tasted like something way more complex, then it really was.
6 organic/pastured eggs
1/4 cup of pre-roasted peppers (preferably cooked already)
3 chicken sausages (cut into smaller, bite sized pieces. Preferably cooked already)
1-2 tbs. of organic/raw cream or half and half
1-2 tbs. of olive oil (for coating the pan)
In a cast iron skillet, heat your oil. Add in the chicken, and let that cook for a few minutes. Then add in the peppers. While that’s cooking, go ahead and crack your eggs in a separate bowl, and then whisk in your cream/half and half. Stir in the salt and pepper. Add the whisked egg mixture into the skillet with the sausage and peppers. Let that cook over medium-high heat for about 8 minutes, or until the bottom of the egg/frittata is cooked. When just the top of the frittata is liquidy, go ahead and place the iron skillet under the broiler. The temperature of the broiler, doesn’t really matter too much. Just make sure you’re keeping a good eye on the egg, or otherwise it will burn. Mine, cooked just a little too long, but still came out really good. After all of the top is fully cooked, it’s ready. Enjoy!
After it was under the broiler.
Now, like I said earlier in this post, I may or may have not cooked this too long. When I opened the oven, I immediately thought It was burned. Luckily, no one thought it tasted burned, or overcooked in any way. So…yay! It’s just not the prettiest picture.
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