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.

OH SO GOOD!!

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.

Enjoy!





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