Frittata

Eggs are the quintessential breakfast food but there is only so much you can do with them. The best way I’ve found to spice them up is by adding an assortment of toppings. Omelets take too much precision so I’ve gotten in the habit of making what I like to call “scrambles”

I admit it’s not an original idea, I got it from Dennny’s, but at home I can put whatever I want in it instead of settling for their Meatlover or Veggie Lover (with select vegetables)

But I digress. The other weekend I made a frittata. It’s an egg dish that can be sliced up and saved for later. I like the idea of making one big frittata and eating it throughout the week. Here I tried a sausage, pepper and mushroom version.

Ingredients
Eggs
Milk
Sausage
Mushrooms
Green Peppers
1. Dice up the toppings
2. Beat eggs and milk in a bowl
3. Sautee the toppings then add egg mixture when it starts to firm up put it in the oven until the whole thing is fluffy and firm
4. Top with diced tomatoes and cheese