My family has chickens as part of our urban homestead, so we have a lot of eggs. I am always on the look-out for ways to use them. Making frittatas for breakfast and/or dinner is one of my favorite ways to use our eggs. Eggs are packed with protein and they are inexpensive even if you don’t have your own chickens.
I use a cast iron skillet when I make frittatas. You don’t have to use cast iron for this recipe, but you do need an oven-safe skillet. If you don’t have a skillet that you can put in the oven, you can bake this in a round cake pan or pie plate.
Start by preheating your oven to 350 degrees (F) since you need to put your frittata in a hot oven.
Place 2 tablespoons of olive oil in a skillet. Add 1 small onion, finely chopped and 2 garlic cloves, minced. If you are not a fan of garlic, you can cut back to 1 clove or omit the garlic completely. If you don’t have any garlic, you can substitute 2 teaspoons of garlic powder.
Once the onion and garlic are done, add the sausage and cook completely. Once the sausage is done, add a 4 ounce can of mushrooms. Be sure to drain the mushrooms first. You can use fresh mushrooms if you prefer, but you should add them at the same time as the sausage since they will need to be cooked as well.
If your sausage produces a lot of grease, drain it well before adding the remaining ingredients. Sprinkle 1 cup of shredded sharp cheddar cheese on top of the sausage mixture.
In a separate bowl, beat 8 eggs and 2 tablespoons of milk. Pour this egg mixture over the sausage mixture.
Place in the oven and cook for 20 to 25 minutes. To make sure the frittata is done, insert a knife into the center. If it comes out clean, the frittata is done.
Cut into wedges (like a pie). I serve this with homemade biscuits. While this makes an excellent breakfast or brunch, my family also loves it as breakfast-for-dinner.
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