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: Rogue’s 7 Hop IPA
Brewed By: Rogue
Style: American IPA
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
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
- 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