This breakfast sausage frittata is the equivalent of an "everything but the kitchen sink" recipe. Last Sunday I needed to use up some cauliflower, cabbage, and breakfast sausage that I had laying around, so I thought, why not make it into a breakfast frittata as an easy grab-n-go option for the week? Turns out, it was spectacular.
Makes 4-6 servings
2 Tbs. extra virgin olive oil
2 shallots, minced
2 cloves garlic, minced
1/2 cauliflower, chopped into bite-sized pieces
1/2 C. red cabbage, chopped into bite-sized pieces
1-16 oz. package of ground pork spicy breakfast sausage (Pederson's Farms is my favorite)
10 whole eggs (Vital Farms is our go-to)
Salt and pepper, to taste
Pre-heat oven to 400°.
Heat the olive oil in a 9 or 10-inch cast-iron skillet, with oven-proof handle, over medium heat. Add the shallots, garlic, and veggies and stir-fry for 4-5 minutes, until cauliflower is almost soft. Add breakfast sausage and cook until browned.
While veggies and meat are cooking, whisk the eggs in a bowl. Season with salt and pepper (this is the only salt and pepper in the recipe, so be generous). Fold into the veggie and meat mixture, covering all of the ingredients. Let set over low heat for 3-4 minutes. Put entire pan into your pre-heated oven and let the frittata cook. Depending on your oven, total cook time should be around 8-10 minutes, until edges are lightly brown. Remove from oven, cut into wedges, and serve with a light salad and bread. Enjoy!