Breakfast for Dinner is one of our staples around here. We often have eggs, pancakes, or french toast for dinner because it’s quick and easy. One reason I love this frittata is it fits into the quick and easy category, but also makes breakfast for dinner feel a little bit more sophisticated. Like an actual meal, rather than something hurriedly thrown together.
Thankfully the poor presentation didn’t affect the taste. I think I more prefer the lighter, smoother texture of stratas, but Mike loved this and said it had “substance.” He rated it a 3.75, so I’m pretty sure I’ll keep it in our breakfast for dinner rotation.
Yield: Serves 4.
2 Tbsp unsalted butter
2 oz chicken sausage, chopped (could also use pancetta or thick-cut bacon)
1 head broccoli, separated into florets
1/2 tsp salt
1/2 tsp pepper
1/2 cup cheese (I used colby jack, but I think sharp cheddar would be great)
In a large ovenproof frying pan, melt the butter over medium-high heat. Add the broccoli and saute until tender-crisp, about 4 minutes. Add the chicken sausage and cook for another minute. (If using pancetta, or another uncooked meat, saute it first, for about 5 minutes).
In a separate bowl, whisk together the eggs, salt and pepper. Spread the broccoli and sausage evenly in the pan, then pour in the eggs. Reduce heat to medium-low and cook,without stirring, until the edges begin to set, about 3 minutes. Using a spatula, carefully lift up the edges and let the uncooked eggs run underneath. Continue to cook, without stirring, until the eggs are almost set on top, 5-8 minutes longer. Preheat the broiler. Sprinkle the frittata with cheese. Broil until the top is set and the cheese is melted,about 3 minutes. Cut into wedges and serve.
adapted from the Williams Sonoma One Pot Cookbook