Sunday, December 25, 2016

Country Sausage Fritatta

This Christmas morning we began a new tradition and created a wonderful Champagne breakfast featuring a Country Sausage Fritatta and Crispy Home fried Potatoes....paired with a Korbel Rose' Champagne.  Below is the recipe for the Fritatta.  

Let's cut to the chase and start the Fritatta recipe !!!!! Don't know about you, but I can't stand reading through long blog posts to get to the recipe!!!! 

Preheat oven to 375 degrees (you will be raising this to 400 degrees halfway through)

8 eggs
8 splashes of whole milk 
3/4 pound of ground (bulk) sausage
1 medium green pepper sliced thin (I cut my slices in half for both pepper and onion)
1 Vidalia or sweet onion sliced thin
About 2 cups of sliced mushrooms chopped up
About 1/3 cup of shredded cheddar
1/2 to 1 tsp of smoked paprika (to taste)
1/4 tsp crushed red pepper
1/4 to 1/2 Chipoltle chile powder (to taste)
A little salt and pepper
A little olive oil for the onion and peppers

I used a 9 3/4" cast iron skillet.  You could use a 10 inch and you would be fine...don't worry it will all fit!

Brown the sausage, breaking it up with your spoon or spatula.  Toss in the crushed red pepper and other seasonings and mix real well til cooked.  Remove to a bowl when finished.

Add onions and peppers with about a tablespoon of olive oil. Saute til they become soft and then add mushrooms and cook the mixture til nice and carmelized or just turning brown.  Sprinkle a little salt on the mix while cooking.

Add the sausage back in and cook for a few more minutes until nicely mixed together.  

Add cheese and lightly fork it into sausage mixture.

Whisk the eggs vigorously for about 45 seconds and then add a splash of whole milk for each egg and whisk again til nicely blended.

Pour egg mixture on top of the sausage mixture in the cast iron skillet.  Sprinkle a little more chipotle powder on top of the fritatta before putting it in oven.

Bake for 15 minutes at 375 degrees and then increase oven temp to 400 degrees and bake for another 10 to 15 minutes until set and golden brown.

This Fritatta has an almost custard like consistency and stands about 2+ inches high when you plate a nice wedge....great flavor and body!  Yum!!!!

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