Sunday Morning Brunch
Sunday Morning brunch means something different to every family but ours is a time to review the issues of the past week, give thanks for the blessings of life and clean up the leftovers.
At our house at least, all of the above are in play but the food aspect usually centers on how many ingredients will our frittata hold while confined to a 10” skillet. I have found not only has it become a challenge but somewhat of a game while attempting to clean up the past week’s leftovers. While prepping all the available ingredients, I often question my judgment as to the practicality of my morning endeavor but somehow, frequently with a few minor adjustments, I manage to squeeze them all into the pan.
For this Frittata I used:
8 oz. Jimmy Dean hot breakfast sausage
10 oz. Simply Hash Brown Potatoes
1 cup Shredded cheddar cheese
6 Large eggs
3 Fresh button mushrooms, sliced
1/2 cup Red and green bell pepper, chopped
4 Tbls Italian parsley, chopped
2 Tbls Butter
1 cup Onions, chopped
Freshly ground pepper to taste
Oregano or Italian seasoning to taste. (optional)
8 spears Asparagus
Preheat oven to 350 degrees.
In a skillet sauté crumbled sausage, set aside
In a bowl, whisk eggs until frothy. Stir in sausage, cheese, 3 T. parsley, pepper, mushroom, onions, bell peppers, Italian seasoning and asparagus. NOTE: prepare the asparagus spears by snapping off the thick end and discarding as they are usually woody and tough. Measure the length of the spears you wish to use for dressing the frittata as shown in the picture, chop the remaining pieces and add to the egg mixture. Set the egg mixture aside.
In a skillet, melt one T. butter over medium heat. Firmly press the hash brown potatoes into the pan to conform to the pan shape and cook for 5 to 6 minutes. After 3 minutes, check the color and texture of the potatoes. When they are firm enough to flip, shake the pan to release the potatoes so they will easily slide onto a flat surface. The flat surface can be either a dish or platter large enough to accommodate the potatoes. Carefully return the potatoes to the original skillet making certain the uncooked side of the potatoes is face down (the flip). Pour the egg mixture over the potatoes, cook for 2-3 minutes. Transfer the skillet to the oven to finish. Continue to cook until the eggs are set and the potatoes are crisp.
When finished to your satisfaction, slide the frittata onto a large platter, garnish with the remaining parsley, slice and serve. Serves 6-8.
Clark Williams, Personal Chef