Good morning! Sunday mornings are my favorite! I can wake up whenever I want, or whenever Lola nudges me to take her outside, leisurely make breakfast, watch my favorite cooking shows (I <3 you Food Network), and relax! Its my time to recharge before the week starts. Does anyone else feel like time is suddenly speeding up and leaving them in the dust??
You may be wondering at this point if I have an obsession with frittatas. The answer is yes! I have been on my soap box in the past trying to convince you to make frittatas to use up leftover veggies, meat, and cheese in your refrigerator. Sorry to be so predictable. This morning I had a sad head of broccoli from the market, some leftover cheddar cheese, and a few sausage links from a dinner that I never made. Sometimes Thursdays just beg for pizza and beer; especially when Thursdays feel like Fridays and mock you all. day. long. So, instead of throwing away the neglected ingredients from last week I turned them into this flavorful frittata! It reminds me of the beloved broccoli cheddar quiche featured on restaurant menus…minus the crust, of course. The sausage is COMPLETELY optional; I had to use it or lose it, so I added it in.
Broccoli + Cheddar = breakfast, brunch, or lunch happiness!
- 2 sweet italian sausages, casings removed (optional)
- 1 head broccoli, florets cut into bite size pieces
- 6 large eggs
- 1/4 c. mixed herbs (optional); I used thyme, parsley, tarragon, and chives from my exploding herb garden
- 1/4 c. milk
- 1/3 c. shredded cheddar cheese
- salt/pepper, to taste
Preheat oven to 375 degrees F.
Remove casings from sausages, if using, and brown over medium heat breaking up with a wooden spoon into small pieces. Add broccoli to skillet and cook 8-10 minutes until bright green and tender.
Meanwhile, crack eggs into a bowl; add milk, salt/pepper, and herbs, if using. Whisk until well combined and set aside. When broccoli is tender evenly distribute filling ingredients around the pan and add eggs.
Gently move filling ingredients in the pan to allow egg to sink to the bottom of the skillet. Sprinkle with cheddar cheese and pop into the oven.
Bake the frittata for approximately 15 minutes, or until completely cooked in the center. When fully cooked the center will not jiggle when you shake it and a knife will come out clean.
Remove frittata from oven and let cool for 5 minutes. Run a spatula around the edges and slide onto a large plate. Cut into wedges and serve. I like to serve frittatas with rosemary potatoes, toast, or fruit.
And your caffeine of choice. Breakfast needs coffee or tea! Enjoy!