9/9/12

Apple Sausage Egg and Cheddar Frittata


By on 9/09/2012 12:04:00 PM

As soon as the kids are back to school and the Ohio weather begins to cool--my thoughts turn to fall recipes and my favorite Autumn ingredients.  Apples, pumpkins and squash find there way into many of my recipes year around--but, especially in the months before Christmas.  September always finds us with bags of fresh apples and lots of inspiration.  This morning, this sweet and savory frittata, loaded with juicy bits of Gala apple, chicken sausage, potatoes, onions and sharp cheddar cheese was a brunch hit with the whole family--even the picky middle, little one.

Ingredients for Apple, Sausage, Egg and Cheddar Cheese Frittata
2 tsp. Butter
1 tsp. Olive Oil
2 c. Shredded Potatoes or Hash Browns
1/4 c.  Yellow Onion, finely chopped
1 Gala Apple, peeled and diced
1/4 tsp. Pepper
1/4 tap. Salt
1/2 tsp.Rubbed Sage
2 al fresco Sweet Apple Chicken Sausages, diced
5 Eggs, beaten

1/3 c. Milk
1/4 tsp. Pepper
1 c. Sharp Cheddar cheese

Instructions for an Apple, Sausage, Egg and Cheddar Cheese Frittata

Preheat oven and prepare the skillet. Preheat oven to 400 F. Choose an oven-proof, 12-Inch, nonstick skillet.  If your skillet has a rubber handle—be sure to wrap it with aluminum foil since you will be finishing the frittata in the oven after the stove-top work!

Prepare the frittata crust. Heat the butter and olive oil in the skillet until hot.  Add the onions, apple, and potatoes to the hot oils and cook until the onion is translucent and the potatoes are slightly browned.  Season with salt, pepper, and sage. Press mixture firmly into the bottom of the skillet. 

Build the apple, sausage, and cheddar frittata. Add the chopped chicken sausage evenly to the potato mixture. Top with shredded Cheddar cheese. In a small mixing bowl, combine the eggs, pepper and milk. Add the egg mixture immediately to the sweet apple chicken sausage and potato filling---taking care to pour the egg evenly all the way around the pan. Return the frittata pan to low/medium heat and continue to cook the frittata until the egg is nearly set. 
 
Finish baking the frittata in the oven. Set the skillet into the preheated over for 10-15 minutes or until the top of the egg dish is completely set and lightly browned.

Garnish and serve. Slice the frittata into wedges and serve warm  We serve with thick, buttered toast and apple slices. This morning we had toasted sour dough French Bread rounds spread with our Italian garlic butter spread.  It was a nice balance to the sweetness of the apples.

About Angela

Angela is a freelance writer and blogger, blessed with 3 daughters, 4 cats, 1 needy dog, and 1 very supportive husband.

5 comments :


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    1. Thank you, Greg! We are looking forward to posting more reviews on Urbanspoon--it's a great resource!

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  2. looks awesome! I'd love some right now.
    Following back from Mom's Monday Mingle

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  3. My husband would love this. Plus, a great idea for all the apples we get in the fall. Pinning, thanks!

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    Replies
    1. I'm trying to come up with some new apple recipes as well...I have three bags from our backyard trees to work with today! Thanks for the pin!

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