Did anyone else have a wet and rainy Halloween? We did here in NorCal. I kinda liked it. It meant less trick-or-treaters (trust me, this is a wonderful thing if you have dogs) and staying home being lazy all evening. There were no Halloween parties or gatherings for us to attend this year. We did get out of the apartment at night to go see a movie. It was wonderful.
If you did indulge in candies and/or alcohol last night, hope you enjoyed every minute of it. No need for regrets or shame. Today is a new day, and you can start off right with a delicious, balanced breakfast. Well, it’s Saturday so… probably brunch.
And what says brunch better than eggs?
Frittatas are so easy, and pretty forgiving with the ingredients. I usually just put in whatever vegetables and meats I have left in the fridge.
I suggest using a well seasoned cast iron skillet with this. It really does make a difference in how evenly the eggs cook in the oven.
Plus it just looks nice and fancy. Good presentation makes food taste 10x better. That’s just science.
Top it off with avocados, salsa, hot sauce, full-fat sour cream, or whatever your heart desires. Endless possibilities. That’s what life’s about.
SAUSAGE AND SWEET POTATO SKILLET FRITTATA
Ingredients
- 8 large eggs
- 1 tbsp butter
- 12 oz pork sausages in its casing, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup grated sweet potato
- 1 cup packed spinach, chopped
- 1/2 tsp red pepper flakes
Instructions
- Preheat oven to 400 degrees F.
- In a bowl, whisk the eggs with red pepper flakes and salt & pepper.
- Melt butter in a cast iron skillet (or any oven proof skillet) over medium high heat. I used a 10-inch skillet.
- Add onion, garlic, and sweet potatoes and cook until they are soft, about 5 minutes.
- Add the sausage, stirring frequently until the slices are evenly browned, about 8 minutes.
- Add the spinach and stir until it's wilted and cooked.
- Pour the eggs on top, and bake in the oven for 15 minutes until the top is golden and puffed up.
- Cool for 5-10 minutes before cutting and serving.
