Sunday, May 5, 2013

Sunday Frittata with Aspargus

Six Egg Frittata

Aspargus: In a 10 inch cast iron pan, add cut up bite sized pieces and saute in a little olive or canola oil until tender, about 5 or 6 minutes

To the saute add:
diced red peppers
jalapeno or sorreno pepper
leftover, already cooked Jimmy Dean sausage chopped up.  Heat for just another minute.

In a bowl, scramble 6 eggs with a splash of water. Pour over the top of the saute mix.

Sprinkle your favorite cheese (cheddar, Monteray Jack, Pepper Jack, whatever) on top.

Place the cast iron skillet in a preheated 400 degree oven and bake for at least 12 minutes and check for doneness.


Serve with whatever fruit you have on hand. 

We like corn bread with breakfast so I baked cornbread to go along with this hearty brunch.


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