Turkey Sausage Fritatta

This is an “omg” meal!  Remember the Two Pepper Fritatta?  That was really good.  This one…is even better!!  I’m usually not passionate about breakfast…but when I made this, I fell in love.  And I rarely repeat recipes because I am so excited to try new ones that I don’t have time to do both.  Not so with this one.  Definitely have already made it twice.  Definitely can’t wait to make it again.  There is just something about turkey sausage…that makes me really happy!  🙂  As some of you may remember, I have realized that there is a certain way to make these…and if you get it just right…you are going to have a crispy, golden brown “crust” with a super fluffy wonderful inside!  And of course…what could make it better than to top it with a little melty cheese? Have I peaked your interest?  Read on, my friends….

Tweaked from perfectweightamerica.com.

Here’s what you need:

  • 6 eggs
  • 2 oz Cheddar Cheese (I use raw milk cheddar from Aldi)
  • 1 Tbsp Butter
  • 1 C Sour Cream
  • 4 oz Turkey Sausage, not the links…the ground stuff in a roll 😉  (Try to find some without sugar!)
  • Salt and Pepper to taste (The sausage does most of the flavoring)

And here’s how you do it!!!

  1. Preheat your oven to 400 degrees.
  2. In a CAST IRON SKILLET, or closest oven safe pan you have (but really…you should use the cast iron one), brown your turkey sausage.  Remove and set aside.
  3. Whisk your eggs, sour cream, salt and pepper in a medium bowl.  Go light on the salt, cause sausage is salty.  You can add salt later, you cannot take it away!!  Make sure this part gets nice and fluffy looking 🙂
  4. Add your browned sausage to the egg mixture and mix it up.
  5. Melt the butter in your same cast iron skillet over medium heat.  Let it get nice and warm!
  6. Pour in your egg mixture and let cook for 5-7 minutes…so that the edges are getting nice and set, but you aren’t burning its butt.
  7. Top with shredded cheese and plop in your 400 degree oven.  Cook until the eggs are nice and fluffy but set, the cheese is melted, and the edges are getting brown.  Probably another 5-7 minutes.
  8. Serve!!  We ate it just as is and it was perfect!  But feel free to top with what you like, ie some fresh herbs, hot sauce, sour cream, avocado, etc… Let your imagination have its way 🙂

Brown your turkey sausage in a cast iron skillet.  CAST IRON SKILLET I SAY!  Set aside 🙂

Turkey Sausage Fritatta

Eggs, sour cream, salt and pepper in a medium bowl.  Whisk it till its smooth!

Turkey Sausage Fritatta 2

Add sausage to the fluffy mixture and stir in 🙂

Turkey Sausage Fritatta 3Melt butter in the same cast iron skillet and let it get decently hot (medium heat.)  Pour in the egg/sausage mixture and cook for 5-7 minutes.

Turkey Sausage Fritatta 4

Top with shredded cheeeeeeeeeeeeeeeeeeese.  Tabby love cheese!

Turkey Sausage Fritatta 6

Plop into your oven for another 5-7 minutes, or until the middle isn’t runny any more, the sides are getting golden brown and crispy, and your cheese is melty!

Turkey Sausage Fritatta 8

Yeah baby!!!  Don’t you just want to dive in to that beauty?!  Mmmm!!

Turkey Sausage Fritatta 9

Sausaaaaaaage!  Thank you Jesus!! 🙂

SO delicious!  I seriously love sausage.  And the mixture of the fluffy and crispy…I can barely stand it!!!   In a good way of course.  This is FANTASTIC with a nice refreshing fruit smoothie!!  Perfect breakfast 🙂  Enjoy!!  Let me know if anyone tries it 🙂

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Two Pepper Fritatta

This was something new for me!  It’s a recipe that was on our meal plan, but I had never even heard of a fritatta!!!  Well…I still can’t tell you exactly what it is…somewhere between a quiche, an omelet, and my mother’s “German Pancakes”…but I can tell you that I have tried multiple recipes for fritattas, and I LIKE ‘EM!!  At least made a certain way, and with certain recipes!  I’ve been tweaking my technique since this one, and do believe I have it closer to perfect, so I will apply those techniques to this recipe too so you can have the wonderful, golden-brown, crispy crusted, super fluffy results that I have gotten recently.  Yummmmyyyyy protein-y tasty delicious breakfast!!!  I hope you enjoy!

Photo (11)

Here’s what you need:

  • 6 Eggs
  • 1 C Sour Cream
  • 1 Onion, thinly sliced
  • 1 Small Red Bell Pepper, julienned
  • 1 Small Yellow Bell Pepper, julienned
  • 1 Tbsp Butter
  • 1 Tbsp Coconut Oil
  • Salt and Pepper to taste
  • Shredded Cheddar Cheese (limit to 2 oz if you are making for dieting purposes)
  • Chopped Parsley (optional)

And here’s how you do it:

  1. Preheat your oven to 400 degrees.
  2. Heat the coconut oil in a cast iron skillet, medium heat.
  3. Saute the bell peppers and onions until tender crisp! Probably about 5 minutes.  Mine still had a little crunch and I liked it in contrast to the fluffy eggs 🙂  Set them aside in a bowl.
  4. In a different, medium sized bowl, beat together the eggs and sour cream with some salt and pepper.  Add the peppers and onions and give it another stir.
  5. Melt the butter in your cast iron skillet over medium heat.   It really needs to be a cast iron skillet to get just the right crispy, crust-like effect that I loved so much!!! But it will work with any oven safe pan, just not as wonderful texture wise 🙂
  6. Once the butter is heated, pour in the egg/pepper mixture.  Cook for about 5 minutes on the stove top.
  7. Sprinkle the eggs with cheddar, then slide into your hot oven.  Bake until it raises and gets fluffy.  The original said it should only take about 4 minutes.  I usually leave mine longer…until it doesn’t jiggle in the middle any more, the cheese is melty and the sides are getting golden brown.  Probably ended up being more like 7 minutes, perhaps even up to 10.
  8. Take it out, cut into wedges, and top as you please!  We used parsley and hot sauce.  I can imagine sour cream would be good (if you don’t mind that you are already ingesting a lot of sour cream), or sliced avocados!  Perhaps even a fresh salsa!  Yum!

I hope you enjoy this new breakfast idea, adapted from perfectweightamerica.com 🙂

Don’t use the kind of pan in this picture, go for cast iron as mentioned above!!   It will be thicker (cause this pan was large so it thinned out), crispier, fluffier, golden-browner…all around delicious-er haha 🙂  But even as-is…isn’t it pretty? 😀

Photo (10)

The wonderfully, creamy-fluffy texture with the contrast of the slight veggie crunch…with my favorite classic flavors!   I tend to believe every good meal starts with an onion and some bell pepper!!  And the parsley wasn’t planned, it was left over from a previous recipe…but it added a wonderful flavor AND it looked nice!!  Two for one, can’t get better than that, right?  🙂   I hope you all like it, I will have more fritatta recipes for you later!
Photo (9)Tell me, what is a fritatta recipe you have tried and loved?  Or if you haven’t had one…what kind of flavors can you imagine going well?  Thoughts on what I should try next?  Or make your own adventure and let me know how it goes 😀