It’s New Year’s Day! You’re waking up feeling reborn, refreshed, and ready for a new start. Just kidding, you’re super hungover and just want to eat your weight in greasy breakfast food. I’ve got a compromise for you, a simple one pan breakfast that’ll satisfy your stomach without wrecking your New Year’s resolution to eat healthier on day one. You need a large cast iron skillet for this recipe so if you don’t have one you’ll need to follow this recipe instead (and get a cast iron skillet already!) This frittata starts with eggs and then the sky’s the limit. For this recipe, I decided to use a ton of fresh herbs because I had them on hand and turkey sausage because, well, I had that on hand too.
Here’s the recipe:
- 12 eggs
- 1/2 cup milk
- 2 cups shredded cheese of your choice
- 8 turkey sausage links, cut
- 1 leek, cleaned and chopped
- 1 tbsp fresh thyme
- 1 tbsp fresh sage
- 1/2 tsp salt
- 1/2 tsp pepper
Set your broiler on high. Whisk eggs and milk, add the spices and half of the cheese, set aside.
Sauté the leek and turkey sausage in your cast iron skillet with a good drizzle of olive oil. If you don’t know how to properly clean a leek, I’ve got a tutorial here.
Turn heat to medium low and add your egg mixture to the skillet. Cook until the edges start to set, shaking the pan occasionally (about ten minutes).
Top with remaining cheese and transfer to your oven. Broil until the top is firm and golden, about 4 minutes. Sprinkle with more fresh herbs.
You can add more veggies to this, just sauté them in the pan with the leek and turkey sausage.
You can also make this frittata with ham and kale, like I did here.
Or you can make it with mushrooms, tomatoes, and goat cheese like this one.
I hope everyone is enjoying their New Year’s Day with a great breakfast and a strong Bloody Mary. Happy New Year!