|A cast iron skillet makes frittata-making easy!|
Very often when I dine out, the portion sizes are HUGE. I’m guessing this happens to most of you as well. It’s pretty easy to see that people have come to expect LARGE portions for a small amount of money since that’s how we tend to operate in this country: more/bigger = better, right?
Well, I’m not really going to complain about it, but rather, I’ll just look at the bright side: extra portions of food = leftovers for me to repurpose into tomorrow’s meals. Score! This morning I decided to make a frittata for myself and my mom to share with the extra food from my dinner last night that was a large platter of Greek grilled meats and veggies. Enjoy!
Sausage & Onion Frittata
Yield: Approximately 2 servings.
Click here for estimated nutrition facts.
2 Tsp cooking fat (bacon fat, coconut oil, palm oil, butter, or ghee)
1/4 of a red onion, thinly sliced
|I ate mine with some sliced avocado & fresh, raw
sauerkraut for a dose of some food-based Probiotics!
- Preheat your oven or a large toaster oven to 400 degrees.
- Dice the sausage into 1/4″ pieces. Thinly slice the onion.
- Stovetop: Place 1 Tsp of the cooking fat into your pan and allow it to heat up over medium heat before dropping in the onion. Allow the onion to cook for a few minutes, then add the sausage to the pan to heat it through.
- While the onions and sausage are cooking/heating, beat the eggs in a small bowl.
- Add the remaining cooking fat to the pan and then add the eggs. Transfer the pan to your pre-heated oven and set a timer for 5 minutes.
- Your frittata will rise a bit and become slightly browned on the edges. Remove it from the oven and serve whole or cut into portions either hot or at room temperature.
Try this frittata with bacon instead of sausage.
Add fresh or roasted peppers.
Add cooked spinach or broccoli leftover from last night’s dinner!