This week, our menu is pretty easy. Two nights planned for grilling, pizza for Iris’ birthday, and some old standbys.
Our potato and sausage frittata was new to us just this month. The whole breakfast for dinner thing doesn’t work out very well here. We have eggs a few times a week, pancakes and oatmeal often as well. So, making up scrambled eggs with toast for dinner would be tricky because we may have just had that for breakfast that day! 🙂
This frittata worked out perfectly to bring a breakfast-for-dinner theme without making us feel like we just had these foods!
The only downside was that there are no leftovers when we have this – it all gets eaten at dinner! So, I have to plan this meal for a night when Arthur won’t need leftovers for lunch the next day.
POTATO and SAUSAGE FRITTATA
2 TBSP olive oil
6 oz sausage (i used breakfast sausage, but you could do italian sausage)
2 potatoes, sliced thin
salt and pepper, to taste
1 medium garlic clove, minced
8 large eggs
3 TBSP grated Parmesan
3 ounces additional cheese (i used mozzarella)
2 TBSP fresh parsley, minced
Preheat oven to 400 degrees.
Put oil, 1/4 cup water, sausage, potatoes, salt and pepper, and garlic in a cast-iron pan. Cook on medium-high heat, cover and steam until the sausage loses raw color and the potatoes are cooked. (about 10 minutes) Remove lid and continue to cook until liquid evaporates and potatoes and sausage start to brown. (about 5 minutes)
Meanwhile, beat eggs with Parmesan, other cheese, parsley and salt/pepper. Add eggs to pan. WITHOUT stirring, cook until eggs start to set around edges, about 1 minute. Transfer pan to oven and bake until edges are puffed and set, 10-12 minutes. Slide or invert onto large plate.
We enjoy this meal with sliced fruit!