One or two days a week I do Grain Free Haven baking and roasting marathons to prepare special order and market products. Markets and special orders usually need delivery or pick up on weekend days, so the marathons tend to land on Thursday or Friday. These are also days when the week’s groceries are dwindling, with bits and pieces littering the refrigerator shelves and drawers. On marathon days I like to have family cooking done early for the whole day. Busy baking days and using bits and pieces make dishes like soups and frittatas so appealing. Meats and vegetables go together so well in so many combinations, it is easy to combine them and bind with eggs or broth. They are honorable, filling dishes that help me significantly reduce possible food waste, the thought of which makes me very sad.
In the past I have made versions with salmon and a meaty version. This week Big D made some spicy breakfast sausage that had lovely flavors, but was a skidge salty. We also had some standards in the pantry, like eggs, onions and turnips, so here is what I came up with. It filled up the family all day, both hot right out of the oven in the morning and cold right out of the fridge later in the day. The skillet was empty and bellies were full. Just the way I like it.
I also just realized that this is my 300th post to this blog! It has taken me over 3 1/2 years to get here. I look back in wonder on where I started and where I am now – personally, professionally, nutritionally and emotionally it has been quite a ride. It started out as a way to record recipes so that friends, family and I could find them easily, and also record the antics of my little family. It became a journey about nutrition and food sensitivities, and helped launch a cottage food business that is helping me support said little family. I may not post as frequently now as I did when I started, but I plan on continuing to create and share our journey. Thanks for joining me and thanks to all the people that lent me their kitchens!
300th Sausage Herb Frittata
1 Tbsp extra virgin olive oil
1/2 pound spicy breakfast sausage
1/2 medium yellow onion, chopped
2 garlic cloves, minced
1/2 large turnip, chopped
1 tsp sea salt (you may need more, depending on saltiness of sausage)
1/2 tsp ground black pepper
1 Tbsp dried parsley flakes
1 Tbsp dried basil leaves
1 Tbsp dried oregano leaves
6 large or 7 medium eggs
2 Tbsp heavy whipping cream
1 cup shredded co-jack cheese
Preheat oven to 300 degrees. In a 10″ iron skillet* heat the oil over medium high heat. Add onion, garlic and turnip. Sauté about four minutes until onions are translucent and garlic is browning. Add sausage, stir and cook for about five minutes until sausage is heated through. While sausage is heating up break eggs into a medium bowl, along with salt, pepper, parsley, basil, oregano and cream. Whisk together until egg whites and yolks are well mixed.
Remove skillet from heat.
Pour egg mixture over contents of skillet and stir until egg mixture and sausage/vegetable mixture are well combined. Sprinkle cheese on top of the egg, sprinkling a little more parsley, basil and oregano if you like (I do).
Place skillet on the middle rack of the oven. Bake for 20 minutes. Move skillet to top rack and bake for ten more minutes. Remove from oven. The center of the frittata should be a little puffy. Let sit for about five minutes before serving – the puffiness will settle while it cools. Serve immediately.
*This frittata can be made in a oven proof baking dish if you don’t have the noted iron skillet size, just make sure it is no larger than 10″x10″ to ensure the mixture is thick enough to prevent drying out when it is baked thoroughly enough. If an iron skillet is not used, additional baking time may be needed (about 5-8 minutes), since iron skillets speed up cooking time.