Instead of serving the breakfast sausages on the side of her eggs, Food & Wine’s Kay Chun bakes them right into her delicious egg frittata. To give the baked eggs more flavor, she includes sweet bites of apple and sharp cheddar cheese. This is the perfect brunch or lunch dish, but it’s also great for dinner with a simple salad and sparking Cava.
Slideshow: More Frittata Recipes
1 tablespoon extra-virgin olive oil
1/2 pound breakfast sausage links
1 dozen large eggs, beaten
1/4 cup whole milk
1 Granny Smith apple, peeled and cut into 1/4-inch pieces
1 cup grated sharp cheddar cheese
1/2 cup chopped dill
How to Make It
Preheat the oven to 375°. In a 9-inch ovenproof nonstick skillet, heat the oil. Add the sausage and cook over moderate heat, turning, until golden, about 5 minutes. Stir in the eggs, milk, apple, cheese and dill and season with salt and pepper. Bake until golden and set, about 30 minutes, then serve.
Fresh, green apple–scented Cava.
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