“Kiddo,” Hubby called out on a recent Sunday morning as he tapped on Kiddo’s bedroom door. “Breakfast is ready. Whatever weird stuff she’s cooked up is on the table.”
“Smells good.” Kiddo replied as he wandered into the kitchen. “What is it?”
“Fart-ta-ta.” Hubby snickered.
“What?” Was his response.
Anytime I make something new, this is the general response. One or both will pick at it, sniff it, make jokes. More often than not, when introducing something new, I am asked why it is that I cannot cook “like a normal person.” Many a mealtime I’ve threatened to never cook for them again. As soon as I say it, we laugh. In all the years I’ve said this is the last meal, it never is. They know it and I know it.
When it came to the Fart-ta-ta, one bite and Hubby was singing a different tune. He was pleasantly surprised – not only did he like the flavor of the Frittata, he wasn’t turned off in the least by the warm melted Mild Cheddar Cheese on top. It all worked well together, much to his delight. And Kiddo was impressed.
The original recipe had called for only 4 link sausages. Since we buy ours in bulk and freeze them in packages of 6, throwing in another 2 links made sense. Besides, more meat in every bite was better. The recipe called for just 1 large jalapeno pepper. We grow our own, and while they don’t get gigantic, we do let them reach red hues before picking them. Most green chilies will eventually turn red. Green is the milder version of that particular pepper, red is the extreme end of its heat profile. Since ours are small, I went with two. As for bell peppers, the redder, the sweeter.
Now I could be wrong, but it seems everything we grow has some heat – even bell peppers. Maybe it’s something in the soil. We love everything from our garden year after year. It’s a treat for me to try new recipes incorporating ingredients we’ve grown. This dish was was delicious. Oh, and IF you have leftovers, simply wrap in foil. It warms nicely in a 400-degree oven for 20 minutes.
Sausage and Red Pepper Frittata
6 Breakfast Sausage Links, cooked
2 Red Jalapeno Pepper, chopped
1/2 Red Bell Pepper, chopped
1/2 White Onion, chopped
1 tablespoon Butter
Salt to taste
Black Pepper to taste
1/2 cup shredded Cheddar Cheese
Heat oven to broil.
In a 12 inch non-stick oven safe skillet, cook sausage links until cooked through and nicely browned.
While the sausage cooks, shred cheese using the smaller holes of the cheese grater. Set cheese aside.
Remove sausage from the skillet, set aside to cool. While the sausage cools, prepare the peppers and onions. Stem jalapeno peppers. Split in quarters lengthwise. Dice pepper, set aside. Cut bell pepper in half. Remove core and seeds. Wrap half the bell pepper in plastic wrap and refrigerate for another use. Dice remaining half into small pieces, set aside. Cut onion in half from top to root. Wrap half the onion in plastic wrap for another use. Peel remaining half and chop. Set aside.
In a medium bowl, whisk together the eggs. Set aside.
To the now empty skillet, add butter and melt over medium high heat. Once butter begins to foam, add onions and sauté for about 2 or 3 minutes or until just beginning to soften. Remove skillet from heat.
Pour eggs over the onions. Add the peppers and sausage. Carefully mix everything without causing the eggs to “scramble”. Season with salt and pepper.
Return skillet to heat. Let eggs cook undisturbed over medium heat for about 5 minutes or until the top of the egg mixture is starting to set. Sprinkle cheese evenly over the top of the eggs. (It’s okay that the cheese will immediately begin to melt).
Slip skillet in the oven to broil for about 2 minutes, or until the top has set and the cheese has melted.
Remove from oven, slice and serve!
Great with skillet potatoes and fresh orange slices for a garnish.