I have to admit– I feel almost a little bit embarrassed even pretending like this is a recipe that I should share on the internet. Like, I’m pretty sure everyone knows how to make frittatas and even if you don’t, there are at least a million other recipes out there that are more or less the same.
See, what I am really doing right now is simultaneously self-deprecating while also driving forward the philosophy that work begets work. The longer I go without posting, the less likely I will be to actually post, and I want to keep this going, even if it is for a silly little egg dish.
But let’s not sell this too short now. It’s important that you know, no matter how un-original this recipe is, it’s still worth making. Frittatas are always worth making. They’ve become our weekend go to recently (like since we got our new cast iron skillet) and I just can’t get over how easy and versatile they are. At least twice a week as I peer into my fridge, I have to deal with the realization that the only things in there are leftover veggies verging on their last day of life and a carton of eggs. You know what we call those now? Frittata days! (And also make your fiance run to Whole Foods because if you go yourself, you will come home with 50 dollars worth of artisanal raw goat milk cheeses and he will be mad but he will still eat the cheese…)
Speaking of which… our Whole Foods FINALLY opened here last week and oh my gosh–guys… I can’t even tell you how happy I am about it. I think my next post might just be dedicated to reviewing some of my new favorite things that are finally (did I I say finally yet?!) available to me. My love affair with that place knows no bounds. I am a food dork. We exist. There are no support groups. I’ve checked.
I named this dish Sunday Frittata, because that seems to be the day we will ALWAYS, always make it. And if that is your grocery shopping day like it is ours, it is very likely that your fridge contents will be sparse. Never fear. This dish particularly pleases Rob, whose perpetual craving for pizza is sometimes satiated by other food that also comes in slices. And here I thought I was the one with the imagination…
- 2 tbs avocado oil (I like Primal Kitchen brand)
- 6 stocks of asparagus
- 2 roasted red peppers (we buy ours in a jar, but you could roast your own if you really felt like doing all that work)
- 1/2 lb Italian sausage
- 8 large eggs
- In a cast iron skillet, heat the oil over medium-high heat
- Chop your veggies and throw them in the skillet. Saute them until they’re soft.
- Add the meat and brown it (though we are generally working with leftovers, so sometimes it’s already cooked… if you’re in the same boat just throw it in and move to the next step.)
- Whisk all the eggs together and slowly pour them into the skillet. Give it a tiny stir just to make sure everything settles into the eggs evenly, then wait about three minutes for the eggs to set a little.
- Turn your broiler on high and place the skillet in the oven for no more than 5 minutes (I’ve had some rough luck with broilers in my day, so be especially careful here cause things can burn real fast in there)
- Cut into quarters and serve!
- Pretend it’s pizza.