Sunday Frittata- It’s eggs, it’s potatoes, it’s red/green/yellow peppers, it’s onions. It’s sausage. It’s cheese. And it was all found in my fridge.
It’s eggs, it’s potatoes, it’s red/green/yellow peppers, it’s onions. It’s sausage. It’s cheese. And it was all found in my fridge. Sunday mornings are usually pretty lazy. Although I’m up pretty early, it takes a while for the rest of the family to drag their butts out of bed, and by that time – we’re all hungry. A quick rummage in the fridge and I found a bunch of peppers that needed using up, some leftover baked potato, two chicken/artichoke sausages, found some more ingredients, and this frittata was born.
I’m not going to pretend that no one has ever made this before, or that the idea is unheard of. I AM going to say that the Teenager and I ate the whole pan of it though. H was vaguely interested, but… well, he’s six months old. And doesn’t eat a lot yet. OK. All the bumble and ramble is complete – onto what I did!
- 2 chicken sausage links sliced
- 1 1/2 cups peppers any color, sliced in strips
- 1 small onion sliced
- 5 eggs
- 1/2 cup milk
- 2 medium potatoes cooked, and cut into chunks
- 1/2 cup cheddar cheese to taste
- Salt and pepper
- Saute the sausage in an oven safe skillet (we used a cast iron pan) until it gets lovely brown marks on it. Add the peppers and onions and cook until soft.
- Beat the eggs with the milk, and season with salt and pepper, and add to the pan. Add the egg mixture to the pan, lower the heat and cook until the bottom is set (top will still be jiggly)
- Sprinkle with cheese, and put under the broiler (oven grill for the Aussies/Kiwis), and cook until brown on top.
- Pull it out, cut it in wedges and serve. (I run a knife around the outside first)