Lazy Weekends

So, the week between Christmas and New Years was basically a really long lazy weekend for us. We stayed up late, slept in till 8 am, and usually started off our day with a hot cup of coffee (KC made Roasterie Holiday Blend) and an amazing breakfast. Here is one of our favorite breakfast recipes for you to enjoy on a lazy Saturday morning.

Weekend Frittata

adapted from The Big Book of Breakfast 

 

8 oz bulk sausage (we like turkey)

1/2 green bell pepper

1/2 cup chopped yellow onion

4 oz sliced mushrooms

1 tsp olive oil (if needed)

6 large eggs

2 Tbsp water

2 Tbsp chopped fresh basil (or 1/2 tsp dried basil)

1/2 tsp salt

freshly ground pepper

3/4 cup grated cheddar cheese

*not my picture here, but looks just as yummy!

In a large ovenproof skillet (I cover the plastic handle of my skillet with foil) over medium-high heat, cook sausage and bell pepper, breaking up sausage with a spoon, for 3 minutes. Add onion and mushrooms, and cook until sausage is no longer pink and vegetables are tender, about 5 minutes longer. Add oil if needed.

Preheat oven to broil. In a medium bowl, whisk together eggs, water, basil, salt, and pepper to taste. Pour over sausage mixture in skillet. Reduce heat to medium-low, cover, and cook on stovetop until eggs are set and top is almost dry, 10-15 minutes.

Sprinkle with cheese and broil until frittata is puffy and cheese melts, about 1 minute. Let stand for 5 minutes. Cut into wedges and serve from the skillet, or slid the whole frittata onto a warm plate. Serve with fresh fruit or fruit salad.

Most of the ingredients in this recipe leave you with another half (sausage, peppers, onion, mushrooms if you buy 8 oz, half dozen eggs), so you will have enough to make a second frittata later if you want. Also, we love to make this in the summer with fresh basil that we grow in our backyard. Hope you enjoy it as much as we do!