Frittatas

Finally, the last recipe on this week's menu is frittata. I had a pound and a half of ground turkey leftover from making the Sundried Tomato Meatballs so I made the breakfast sausage for the recipe with that instead of buying it. I realize now that I should have made a double batch of the super delicious meatballs. Now I know, double IBIH's meatball recipes. The breakfast sausage was delicious too. Maybe I'll just buy more meat next time. A somewhat hysterically hilarious idea since we bought 15lbs of meat this week. Ah, well.

1 lb chopped and lightly cooked broccoli
8 oz crumbled feta
20-24 oz breakfast sausage
1/2 cup yogurt
1/2 cup milk
Salt & pepper
24 eggs


Mix together the broccoli and feta cheese then break apart the sausage and mix that into the broccoli and feta mixture. Separately - I just mixed the egg stuff up in the bottom of my casserole dish - beat together the yogurt and milk. Add the eggs and seasonings. Stir in the meat mixture (I used this opportunity to break up some of the bigger clumps of meat) and bake it all up at 375 for 50 minutes. It turned out great but I'd definitely add some garlic next time. I love garlic.

I upped the spices in this breakfast sausage so it was strong enough to stand up in a mixed recipe like this. The frittata has a bunch of other bland flavors - eggs, milk, yogurt - that need the loud spices. I'd tone down the spices if it was going to be on it's own in a patty or meatball.

1.5lb ground turkey
1 Tbsp salt
2 tsp black pepper
2 tsp rubbed sage
2 tsp ground fennel
1 Tbsp garlic powder
1 tsp dried rosemary
1 tsp dried thyme

Mix this up like you would meatballs. Use "The Claw" hand position to mix it so it stays soft. Add 2-4 Tbsp of water if you make it into big clumps - meatballs or patties - to keep it soft. Ditch the water if you want a tougher texture. The tougher texture is good for crumbles. Gives it that nice bouncy texture that's terrible in a large clump.

Happy breakfasting!