Despite the snow still gracing the ground here in the Northeast, Easter is just around the corner and it’s not too soon to start thinking about your Easter menu! There will be lots of dinner recipes floating around for honey glazed hams, deviled eggs, delicate asparagus and leg of lamb. But how about breakfast? Does your family enjoy a special breakfast before setting out in your Easter finery for a festive dinner?
This sausage frittata recipe is the perfect dish. It is easy to pull together if you’re trying to get out the door to church in the morning, and it is hearty enough to hold you over till dinnertime. Serve it with a fruit salad and perhaps a mimosa for an elegant touch!
Heat your oven to 375 degrees and brown a half pound of your favorite ground pork sausage in a large oven-friendly frying pan over medium heat. When the meat is cooked through, add two cups of your favorite cooked vegetables. This is a fabulous way to use up leftover vegetables from dinner the night before. I used leftover boiled potatoes and steamed broccoli in this dish. Just dice or chop roughly and add to the sausage, cooking a few more minutes until they’re warmed through.
Meanwhile whisk eight large eggs together in a bowl, and salt and pepper to taste. Pour the eggs into the pan with the sausage and veggies and give the pan a good shake to distribute the eggs evenly. Cook for another couple minutes over low heat. Sprinkle with a half cup shredded fresh Parmesan cheese, or feel free to use any cheese you prefer. Transfer the frying pan to the 375-degree oven and bake 10-15 minutes or until eggs are set. Broil for additional few minutes until the frittata is nicely browned on top. Serve it warm or at room temperature.
Sometimes we serve frittata for dinner with a side salad, but it makes the perfect breakfast dish for a special occasion. Enjoy!