Another egg dish but without the pastry – fritatta. Basically, this was just made with leftovers. Thank the heavens I had leftovers – it has been crazy busy in my neck of the woods. I can’t believe Christmas is just around the corner!
Even if you did not have these leftovers they could easily be cooked fresh. Tasty, filling and easy – some days I just have to go with easy.
7-8 gluten free sausages, cooked and sliced
1 Tblsp. Olive Oil
1/2 onion, diced fine
3 minced garlic cloves
2 cooked potatoes (medium size) cut into 1/2 inch pieces
salt and pepper to taste
1 tsp. granulated garlic
2/3 cup finely diced broccoli
1/2 a large tomato diced
1/4 cup finely minced Italian Flat Leaf Parsley
5 organic eggs
1/2 cup milk (we used Kefir milk)
1 1/2 cups shredded aged cheddar cheese
Preheat a non-stick pan (oven safe) on low/medium heat with a drizzle of olive oil. Add the onions, garlic, and then the potatoes. Allow the potatoes to lightly brown before flipping to the over side. Season with salt, pepper, granulated garlic. Saute about 10 – 15 minutes, until the potatoes are golden. Then add in the finely diced broccoli, and diced tomato. Saute another 5 minutes – you may need a splash of water or not. Saute until the broccoli is eldente. Then add the sliced sausage to the pan to heat through, – sauteing another 5-8 minutes.
Meanwhile, grate the cheese, whisk up the eggs milk, salt and pepper. Preheat the oven to 350 degrees.
Sprinkle the grated cheddar over top of the sausages and veggies. Pour over the egg mixture, swirling the pan to evenly cover the sausages and veggies. Sprinkle a generous amount of Parmesan cheese over top. Let simmer on low medium for about 5-8 minutes, then transfer to the oven and bake 10 more minutes. Let rest 5 minutes before slicing.