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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Gluten Free Kielbasa and Cheese Pasta!

Gluten Free Kielbasa Pagodas

Comfort food!! My favorite! This is a quick and easy dish that I often make at work, it gives me my protein and the satisfaction of a cheesy pasta…without the gluten that, unfortunately, I have discovered my insides are not fond of.  Sad day…  Oh wait…over it!! Cause you know what?! I declare that gluten-free does not have to mean delicious-free!

If you or someone you know is attempting a gluten-free lifestyle…and if you love macaroni and cheese and all that yummy comforting childhood food but want to avoid the wheat and that mysterious orange death powder…give this one a try, I think you’ll be pleasantly surprised 🙂

What you’ll need:

  • 6-8 ounces of your favorite uncooked gluten-free pasta.  (Pictured is corn/quinoa blend pagodas. I’ve also made this recipe with gf macaroni…that was my favorite.  Be creative, you could certainly use spaghetti or even spaghetti squash!)
  • 1 lb fully cooked turkey kielbasa (or smoked sausage of choice), cut into slices.  Double check your package to make sure its gluten-free! According to Google it looks like Hillshire Farms is a safe brand.
  • 2-3 cloves garlic, minced (I am a “more is better” girl when it comes to garlic.  Can I get a witness?!)
  • 2 Tbsp butter
  • 1 Tbsp cornstarch
  • 1 1/2 C milk
  • 1 C fresh or frozen peas, or half a bag of frozen broccoli
  • 1 C (4 oz, or more to taste) cheddar or jack cheese, shredded
  • A few good cracks of fresh black pepper

The process:

  1. Read the package on your pasta, and get it cooking.  I would follow the instructions closely on this one…gluten free pasta can be finicky and you don’t want to end up with mush 🙂 Note: if your pasta gets done before your sauce…make sure to toss it with some olive oil so you don’t end up with a pasta brick 🙂
  2. While you wait for your pasta, melt your butter in a large pan over medium high heat. Toss in your kielbasa slices and garlic cloves. Cook until your kielbasa is starting to brown, but be careful! You don’t want your garlic to burn!!
  3. Combine cornstarch and milk until smooth.  Gradually add it to the skillet and bring to a boil.  Add peas or broccoli.  Cook and stir until it reaches desired thickness…probably 2-5 minutes.
  4. Add in pasta and cheese, and stir until it is all combined, melty, cheesy, thickened goodness!!
  5. Eat.  Be pain-free.  Enjoy!

Verdict: This meal makes me happy because I love pasta, cheese, AND kielbasa.  I thought I was giving up pasta when I decided I should give up gluten.  NOT SO!  I have made this twice with minor differences between the two…and definitely recommend the use of gluten-free macaroni, and cheddar cheese! If I do pagodas again I will cook less so the sauce covers the noodles better…which is why I changed it to “6-8 oz uncooked pasta” from the original “8 oz pasta.” Feel free to try adding your favorite herbs and spices and let me know how it goes!!

Here’s some more pictures of the process!! I put the recipe first cause I always scroll through to the recipe at the end when I am using recipes from other blogs, and I get annoyed having to pass all the pictures! But for you visual learners, here ya go!!

Cook your gluten-free pasta according to package instructions, drain when ready and toss with olive oil if sauce is not done.

While waiting for your pasta to finish cooking, brown your kielbasa and garlic in the butter!

Combine your milk and cornstarch and gradually stir into the pan.  Bring to a boil and add veggie of choice.  Stir, letting thicken for 2-5 minutes.

Add in pasta and cheese and stir until well combined and melty!!! Serve hot and enjoy peace of taste buds and peace of digestive system!