Breakfast Fritatta

BREAKFAST FRITATTA

1 lb May Tree Farm sausage

6-8 May Tree Farm fresh eggs (depending on the size of your pan)

1 lg. Vidalia onion, diced

1 lb mushrooms, sliced

¼ – ½ lb cheddar cheese

½ – 1 c. whole milk

salt and pepper to taste

 

1. Cook sausage in a cast iron skillet or other ovenproof pan; remove sausage but leave grease (there won’t be too much)

2. cook onions and mushrooms in hot sausage grease until tender; return sausage to the pan

3. in a separate bowl, beat eggs until frothy add up to 1 cup of milk, salt and pepper to taste (about ½ tsp each)

4. pour egg mixture over sausage, onions, and mushrooms

5. cover and reduce heat to low for about 7 minutes (the center and top will still be runny)

6. place pan under broiler and broil for about 5 minutes until the center is firm and the top is beginning to look golden (don’t overcook!)

7. sprinkle cheese evenly over top; return to broiler for 2-3 min until cheese is melted and bubbly. Check seasoning; add salt and pepper if necessary

8. let sit at room temperature for about 10 minutes before slicing.  Cut into wedges and serve with toast, biscuits, fresh fruit, etc.

*picture taken in the kitchen at May Tree Farm.  My favorite cast iron skillet!  I use it for everything!