From The Frittata Files + A Note On Cooking (It Saved My Life)

  Over Stuffed Roasted Vegetable + Chicken Sausage Frittata

Over Stuffed Roasted Vegetable + Chicken Sausage Frittata

Me and pork are in a bad boyfriend relationship. He's slick, tasty, filling, enticing and is absolutely perfect in the moment - but the second he leaves (and then come the hours later) ... he has me regretting I ever met him.

I mean the pork. 

Listen, I've nothing against pork, sausages and bacon (or men for that matter, really) - but I try to watch it (all things in moderation) because it can leave me feeling a little bloated and with digestive ills, even if I'm mindful to not consume much. Do you ever stop to notice how your your body reacts to certain foods? 

BECAUSE THERE ARE SAUSAGE ALTERNATIVES PARTY PEOPLE! 

Here it goes, another weekend with al fresco chicken sausages and today we're going to frittata town. Using al fresco chicken sausages in this recipe is not only a healthy alternative to pork sausage but it's easy to use - simply slice, heat and eat. Loaded with natural flavor, the chicken sausage adds a bit more depth to each eggy and veggie filled bite. Go on and get it, go on and make this. You wont miss the pork. Promise. 

Making an overstuffed vegetable and chicken sausage speckled frittata is a wonderful way to use leftover vegetables, cheeses and meat at the beginning of your week or at the end of a long one.  Growing up we ate eggs for dinner an awful lot. There's so much goodness marbled inside of this bad boy, as it's pretty dense and packed with much nutrition and love, which makes it the perfect accompaniment to a salad or soup for lunch or dinner. 

The beauty of the frittata is its portability. It's an easy reheat, freezer friendly and the ultimate vessel for a kitchen sink meal when you have bits and pieces leftover from the week. It'll undoubtedly get you through a few late nights at the office and some lunches too.

The best part? YOU CAN MAKE THIS USING ITEMS YOU'VE ALREADY COOKED!! Freestyle and make it your own!! No roasted vegetables? Saute fresh or frozen spinach and layer with your favorite cheese. HAVE FUN!! YOU ARE A CREATOR!! 

Cooking and eating well is about learning and doing something new, it's not about perfect or conquering weekly meal prep and making 21 meals a week. Cooking is about taking a step; it's about having a party in your kitchen so you can have a party in your mouth (and then your brain and body benefit). Start small. Pick out your al fresco chicken sausage and begin there. Then add in a veggie. You've got the power boo. And you can read a little bit about roasting here. You'll never regret having tried to make peace with your kitchen, it saved my life and health. And, it'll likely save yours too. 

Now, here's how you can get a frittata in your life. 

Oh, and if you don't trust me - trust one of the cooking loves of my life, Marcella Hazan. A simple frittata is in her Essentials of Italian Cooking cookbook. It was also an essential item in my home. Start building a home for yourself and get cooking today. 

XO

Ingredients

  • 2 tsp. extra virgin olive oil
  • 8 eggs
  • 1 tsp. baking powder
  • 2 al fresco gourmet chicken sausages sliced into rounds *I went with roasted garlic flavor 
  • 3-4 c. roasted veggies of choice *I used sweet potatoes, zucchini, cabbage + kale
  • 1/4 c. ricotta 
  • 2 T. pecorino romano
  • Freshly ground black pepper

Method

  • Pre-heat oven to 375 degrees
  • Place cast iron or oven ready skillet over medium low flame, adding olive oil and chicken sausage
  • While chicken sausage is browning, beat eggs in a large bowl with 1 tsp. of baking powder and put aside 
  • Once chicken sausage is browned, remove from skillet and put aside
  • Add eggs to the pan and allow to partially set, about 7-8 minutes
  • Add vegetables to pan, layering 
  • Top with chicken sausage
  • Dollop with ricotta + sprinkle with pecorino 
  • Place skillet in the oven and bake until eggs are fully set, about another 15-20 minutes
  • Remove from oven, slightly cool, slice + serve
  • Makes for 6 hefty slices, yum

Swaps + Notes

  • No Roasted Veggies On Hand? saute some fresh or frozen spinach, it cooks up SO quickly and is a great way to get a green into this egg-cellent breakfast, lunch or dinner! 
  • Feeling Plain? That's TOTALLY FINE! Make this masterpiece your own! Add cheese of choice and chicken sausage or you can opt for one of the other! The beauty of this oven baked egg pie is it's ability to be whatever YOU want or need it to be! 
  • Don't Have a Cast Iron Pan? Fear not, you can also cook this up in a 8x8 pyrex or make individual portions in muffin cups which you can then also freeze for future use, you'll just have to brown that sausage (or, frankly, you can skip that step and simply slice or dice and add to eggs, they are fully cooked and will heat in your egg bake) in a separate pan! 
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