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!
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 *