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April 07, 2014 - 7 Comments


Breakfast for dinner…it doesn’t get much better than that. I made this frittata when Zach and I were packing, moving and being all-together grumpy. Neither of us like to pack and/or move. Thank God that’s over! This sausage and goat cheese frittata really helped us get through the pain and agony (yes, it was agonizing). It is a simple recipe, and since we were lacking in a few kitchen utensils, it didn’t require very much hardware. Frittatas are great any time of day, any time of year. They are so versatile. With Spring in full motion, I wanted to focus on more spring-inspired ingredients, but you can get as creative as you want. Throw in whichever veggies are in season at the time, and you’ll have yourself a real winner. I also love this recipe for Easter breakfast/brunch. It feeds a lot of people, for a little amount of money and a little amount of work. I hope you guys enjoy it as much as we did!





Beer Love:

Beer: Rogue’s 7 Hop IPA
Brewed By: Rogue
Style: American IPA
ABV: 8.02%
IBU: 90%
Description: I love Rogue Farm brews for their freshness, and I thought this frittata really needed some “fresh.” 7 Hop IPA is a great brew to welcome in Spring. It is fresh tasting, medium-bodied and perfectly bitter. I believe it is perfect for brunch-inspired dishes. I get a lot of piney notes in this IPA, which I think pairs amazingly with all of the fresh herbs going on in this frittata. Pair this beer with your lightest, healthiest, spring-inspired dishes. It also goes great with a dish with a lot of spicy kicks. Enjoy!





Sausage and Goat Cheese Frittata

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 8

Sausage and Goat Cheese Frittata

Frittatas are great any time of day, but they are especially perfect for breakfast and brunch. This goat cheese frittata is perfect for any occasion!


  • 1 tablespoon olive oil
  • 1 pound pork sausage, removed from casing
  • 2 shallots, finely diced
  • 1 garlic clove, minced
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon fresh oregano, chopped
  • 1/2 teaspoon fresh parsley, chopped
  • 1/2 teaspoon fresh marjoram, chopped
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon smoked paprika
  • salt
  • pepper
  • 9 large eggs
  • 3 tablespoons half and half
  • 8 ounces fresh goat cheese, crumbled
  • 2 tablespoons unsalted butter
  • 1/2 cup pecorino romano cheese, finely grated


  • Preheat the broiler.
  • In a large cast iron skillet (or oven proof skillet), heat the olive oil over medium heat. Add the sausage and cook until it just begins to brown, about 3-4 minutes. When the sausage has begun to brown, add the shallots. Saute, until the shallots are translucent and the sausage is cooked through, about 8-10 minutes. Add the garlic, thyme, oregano, parsley, marjoram, red pepper flakes, smoked paprika and a sprinkle of salt and pepper; and cook for another 2-3 minutes or until a garlicky aroma fills the air.
  • Remove the pan from heat, and transfer the sausage mixture to a bowl. Set aside.
  • In a large bowl, whisk together the eggs, half and half and a sprinkle of salt and pepper. Stir in the sausage mixture and the goat cheese until they are evenly dispersed among the eggs.
  • Return the skillet to medium heat, and melt the butter. Add the egg mixture to the skillet, and cook for 15-17 minutes or until the edges are set and the middle is still a bit loose. During this 15 minute period, you may need to lift the pan and swirl the eggs to get them to even out. Watch them closely.
  • Remove the pan from heat. Sprinkle the eggs with the pecorino cheese and place the entire skillet under the broiler to heat for 2-3 minutes or until the cheese is melted and the top is brown and bubbly.
  • Remove from heat and allow to sit for 4-5 minutes. Garnish with thyme and serve warm. Enjoy!


Hardware: * Measuring Cups * Measuring Spoons * Cutting Board * Sharp Knife * Large Cast Iron Skillet (or other oven proof skillet) * Wooden Spoons * Whisk * Mixing Bowls * Cheese Grater * Spatula *



Other Egg-Based Recipes!
Goat Cheese and Herb Baked Eggs


  • http://darjeelingdreams.com/ Joyti

    Ooo, this looks SO incredible! So decadent! And I LOVE breakfast for dinner (especially on Sunday spring nights).

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      Thank you so much! I agree, Sunday night breakfast/dinners are the absolute best!

  • http://bakingamoment.com/ Allie|Baking a Moment

    Your gorgeous photos are making my stomach rumble! What a great, wholesome and easy meal this is! I love anything with goat cheese. Pinning!

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      Thanks Allie! I totally agree. I love goat cheese on everything! Thanks for pinning!

  • http://www.acleanbake.com Nora @ A Clean Bake

    There is nothing better than a frittata – for any (and every) meal. And they make excellent leftovers, too, as a major bonus. LOVE the flavors that you used in this one!

    • http://www.cookingandbeer.com/ Justine@Cooking and Beer

      I would totally be ok with eating frittatas for breakfast, lunch and dinner … all day … every day! Thank you so much! <3

  • http://www.cookingandbeer.com/ Justine@Cooking and Beer

    Thank you so much, Natalie! You definitely can’t beat a one pot meal. It’s my favorite kind!