Weekends. I LOVE the weekends! But…I REALLY, REALLY love the weekends when SUNDAY BRUNCH is involved!! Brunch is one of my absolute favorite meals especially in the Spring & Summer! And since the weather is starting to warm up…I’m really getting the fever for my favorite times of year!! Hundreds of different egg dishes, french toast, shrimp & grits, bloody mary’s, mimosas, BACON, sweet, savory….Oh. My. Goodness. There are just so many things I LOVE about Brunch!
So in preparation for those soon-to-be weekly Sunday Brunch’s…I’m reminded of one my easy to make favorites. The Frittata. Sounds Fancy doesn’t it?!?! But in reality…it’s one of the easiest & cheapest meals you’ll ever make! A Frittata is just an egg dish with no crust! And it is not just for Breakfast or Brunch! It’s a supper, a lunch, a snack…basically ANY time of day. With ANY meats or veggies you want to add to it!
For this particular one, I used what I had in the pantry. Eggs, onions, cajun sausage, hash browns, creme fraiche, italian cheese blend & fresh herbs.
Preheat your oven to 350 degrees. Take your sausage and slice into 1/4″ to 1/2″ pieces. And also slice your onion into small slices…not chopped. I always buy Conecuh Sausage...because it’s simply the best around!
Make sure you have greased your cast iron or non-stick skillet well with the butter before you start so nothing sticks. Now, brown the sausage and onion together until the sausage is heated through and the onion is close to translucent. Keep stirring occasionally so neither burns or overcooks. Add hash browns at the very end just to heat through and slightly brown.
While the sausage & onions are cooking, whisk together your eggs, thyme, creme fraiche, salt & pepper. Make sure to use a whisk and not a fork to mix. You want the egg mixture to be frothy and mixed well. If you have trouble finding creme fraiche, here are some tips…You can order it online, buy it at gourmet food stores or if you have a Fresh Market nearby! I prefer to use Vermont Creamery for all of my dishes.
Once the eggs are mixed well, pour on top of the sausage, onion & potatoes. Let cook on the stove top for about 5 minutes until eggs are set on the bottom. Top with Italian Cheese Blend and place in the oven to finish cooking.
Finish baking in the oven for another 10-12 minutes until eggs are cooked through and cheese is browned on the top. If eggs are cooked and cheese still isn’t brown, just turn on the broiler to finish. Remove from the oven to cool slightly. Top with more parmesan cheese, fresh chives or parsley!
Slice a tomato & dig in!! Let me know what you think! Enjoy!
Cajun Sausage & Potato Frittata
Credit: Simple Southern Living
1 medium onion sliced thin
1 lb Cajun Conecuh Sausage
2 cups frozen hashbrowns
6 large brown eggs
2 tbsp Creme Fraiche (or sour cream)
1 1/2 tsp salt
1 tsp pepper
1/2 c of milk
1 sprig of thyme
Shaved Italian Cheese Blend (Asiago, Parm, Romano, etc)
Butter for Greasing the Pan
**Spinach would be good to add as well. Just adjust the potatoes to about half and cook spinach down with sausage & onions mixture.
1. Preheat oven to 350 Degrees & lightly grease your skillet on the sides & bottom with the pat of butter.
2. Slice Sausage in bite size pieces and begin to brown over medium-high heat in cast iron skillet.
3. When there is some grease at the bottom of the pan, add onions until tender.
4. Then add potatoes and mix stirring frequently to heat through and lightly brown.
5. Whisk the 6 eggs, crème fraiche, milk, salt, pepper & thyme leaves together until mixed smooth (use a whisk and not a fork).
6. Pour egg mixture on top of browned potatoes & onions.
7. Sprinkle shaved cheese mixture on top of eggs while they are setting.
8. Let eggs set on the sides & bottom for about 5 minutes on medium heat.
9. Finish baking eggs in the oven until cooked through and lightly brown. But not overcooked. 10-15 minutes.
Garnish with more thyme leaves, parmesan or chives.