Friday, October 22, 2010

Spicy Zucchini Egg Sausagey Fritatta

Fridays are the best days in our house because our homeschool work is done for the week and we're free to create art, cook, bake or go on field trips. Today we baked (and played Wii, but you aren't interested in that. ha) 

We're basically lazy eaters. If it's not conveniently sitting in our fridge, we wander around moping about there being 'nothing to eat'. Well, my kids mostly. So today we found ourselves without quick foods but hungry for breakfast. It meant time to bake.  I've been trying to low carb this week so no bread but this egg type casserole/fritatta was just the ticket.

Notice the lovely divided dish I forgot I had. Perfect for making a casserole to accomodate a vegetarian and the rest of us! No sausage for her. Love when that works out!

Spicy Zucchini Egg Sausagey Fritatta

8 eggs
2 sausage patties
1/2 medium zucchini
1/2-1 cup shredded cheese
cayenne or red pepper flakes
salt/pepper to taste
butter or Pam

1 - Thinly slice 1/2 a zucchini and place in the bottom of a buttered/Pam'd pan. Sprinkle with cayenne or red pepper flakes.

2 - Crack all eggs into a bowl. Add a bit of water (not good at measuring; 1/8-1/4 cup). Mix well.
3 - Add the cheese to the eggs. stir.
4 - Cook sausage patties. If you're like me and use already cooked, frozen patties, just thaw and chop up into pieces. Add to the egg mixture.

5 - Pour egg/cheese/sausage mixture over the zucchini, slowly so as not to displace them.

6 - Sprinkle the top with salt and pepper to taste.

Bake in a preheated 350 degree oven for about 15 minutes or until eggs are fully set up.  Serve warm.

Variations: You could add tomatoes, salsa, various cheeses or ricotta or leftover vegetables, broccoli, etc...

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