Sunday, December 23, 2012

Sausage and Onion Frittata Recipe

Happy Winter Solstice Feast!  

Whether you are celebrating Christmas, Hanukkah, Yuletide, the Winter Solstice, Hogswatch or Makara Sankranti, we are all huddling close through these dark, cold nights; staving off the long night with warm company and hot food.

The Winter Solstice is also known as Midwinter, The Longest Night, The Shortest Day, and The First Day of Winter. But it's really, for the northern hemisphere, the shortest day and longest night of winter, and signals the beginning of a gradual lengthening of days to come. This year, it happened to also be the final date of the Mayan Calendar. Which someone somewhere decided meant the apocalypse.

Since the world didn't end and we're all here to enjoy the prospect of lengthening days and the promise of the spring to come, here's a recipe to tide you over. Quick and easy, serves 4-8 people, depending on your appetite. Perfect for a lazy chilly morning to bring some warmth to your belly and a spring back into your step. Try with some Cholula sauce to give it some kick!

 Sausage and Onion Frittata

½ lb. bulk breakfast sausage
½ onion, sliced or diced
6-8 eggs
½ cup shredded gruyere or swiss cheese
Salt and pepper
1 tablespoon butter
¼ tsp sage 
  1. Preheat oven to 350 F. 
  2. Put the tablespoon of butter in a large, oven safe skillet over medium-high heat, we recommend a cast-iron skillet. When melted and foaming, add the onion and cook, sprinkling with salt and pepper, until soft, about 5 minutes.
  3. Add the sausage, break up or crumble as you stir. Cook about 5 minutes.
  4.  Meanwhile, beat the eggs with some salt and pepper and the sage. Pour the eggs over the onion and sausage, using a spoon to evenly distribute the sausage and onion. Sprinkle with the cheese and let cook, undisturbed, until the eggs are set, 5-10 minutes.
  5. Further set the eggs by placing the skillet in the oven for a few minutes. 
  6. Serve hot, warm or at room temperature. Goes well with Cholula. 
      Happy Feasting! 
            Farmer Figgins

No comments:

Post a Comment