FRITATTA - BUTCHER'S BREAKFAST

By akselden

Ingredients

• 10 eggs
• 1 C. grated sharp white cheddar cheese
• 1/2 tsp. salt
• Freshly ground pepper, to taste
• 1 T. olive oil, plus more as needed
• 4 oz. white button mushrooms, sliced
• 6 oz. bangers (fresh pork sausage), cut into 1/2" half-rounds
• 6 oz. ham steak, diced
• 1 C. thinly sliced green onions

Details

Servings 8

Preparation

Step 1

In bowl, whisk eggs; stir in cheese, salt and pepper. Set aside.

In deep half of frittata pan over medium high heat, warm 1 T. oil. Add mushrooms; cook until tender 3-4 minutes. Transfer to egg mixture.

In same pan over medium high heat, cook sausage until browned, 5-6 minutes. Add ham; cook 2 minutes. Reduce heat to medium, add green onoins and cook until tender, 1-2 minutes. Add egg mixture cook, using rubber spatula to lift cooked edges and allow uncooked eggs to flow underneath about 2 minutes. Continue cooking until eggs are just beginning to set, 4-6 minutes more.

Lightly brush shallow half of frittata pan with oil; heat over medium heat. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook, covered, until eggs are set, about 6 minutes. Gently shake pan to loosen frittata. Slide it onton serving plate.