Wednesday, March 12, 2014

Veggie & Sausage Frittata

Every so often we like to have breakfast for dinner, it's a fun change of pace and generally something I can get on the table fast. That was the plan for Monday night before we were off to dance lessons for the evening, but of course I was almost out of eggs. This frittata had to be pushed back.

It worked out alright though, we ended up making it for lunch yesterday. I had some extra sausage, kale and bell peppers that needed used up; that's what I love about frittatas. They never have to be the same, you can throw in whatever's in your fridge.

For those nights when you get home and have no plan for dinner, make this. It takes less than 20 minutes and there's really no right or wrong way to prepare it. And I can't think of a better way to sneak in some extra veggies into our kids' bellies!

Veggie & Sausage Frittata

10 eggs
salt and pepper to taste
1/2 cup grated cheese {I used cheddar}
1 tbsp butter
1 cup diced bell peppers
1/4 cup chopped kale
1 cup cooked, crumbled sausage

Preheat oven to 375 degrees.

In a medium bowl, beat eggs together. Season with salt and pepper, add in cheese and set aside.

In a 10-inch oven safe skillet, melt butter over medium heat. Add in veggies and let cook for a couple minutes until softened. Add in cooked sausage and toss together. Pour eggs into skillet and let cook on the stove for 1 minute.

Then transfer to oven and let bake for 12 minutes or until eggs are cooked through and top is lightly browned. Remove from oven, slide onto a large plate and cut into wedges. Serve warm.

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