I was having my cousin over for brunch on a Sunday and knew I wanted to make something where I'd have some left overs to take for breakfast at work during the week. I figured a frittata would provide at least four-six servings, and with only the two of us enjoying brunch, there would be some left overs. Frittatas are great when having guests over as you can prepare it enough ahead of time where you aren't worried about timing things perfectly for when guests arrive, or you aren't stuck in the kitchen cooking while your guests are keeping themselves busy are having fun without you in the other room. With a frittata, you can leave it on very low in the oven if it's ready a little early.
Not only do frittatas provide good timing, but you can make them look pretty with little effort. And who doesn't love a great presentation that takes minimal effort? I know I do! I photographed the dish before my cousin arrived, but I ended up broiling it for 3 minutes to give the tomatoes a great caramelized look that was even prettier than the photo here.
Frittatas are also extremely versatile and great for using up any veggies that are about to go bad in your fridge.
2 T cashew milk (or other milk alternative)
6 button mushrooms, cleaned and diced
1/2 can artichoke hearts, drained and quartered
2 T sundried tomatoes, chopped
1 large roma tomato, thinly sliced
1/2 large yellow onion, minced
2 cloves garlic, minced
2 c spinach, packed
1 Italian chicken sausage, removed from casing
2 tsp italian seasoning
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
1. Preheat oven to 350 degrees F
2. Heat 1 tsp coconut oil in medium oven-proof skillet
3. Add chicken sausage to skillet and cook through; set aside
4. Heat 1 T coconut oil in same skillet
5. Add onion, garlic, Italian seasoning, cumin, salt and pepper
6. Cook 30 seconds - 1 minute
7. Add mushrooms, artichoke, sundried tomatoes and cook for about 10 minutes, or until cooked through
8. Add spinach and cook until wilted
9. Place chicken sausage back in pan
10. In medium bowl, whisk the eggs with the cashew milk
11. Add eggs to skillet and cook for about 5-7 minutes or just until eggs start to firm.
12. Place sliced tomatoes on top in single layer
13. Transfer the skillet to the oven and bake for 15 - 20 minutes depending on size of skillet used (you want it to be cooked through)
14. Set oven to broil and cook for 2-3 more minutes until fluffy ad tomatoes are caramelized
*If you eat dairy, you could top frittata with feta cheese. Avocado would also be great on top or some chopped basil