Okay, so it’s probably not an actual frittata. I have only one good frying pan, and while I’m pretty sure it’s oven safe… I have only one good frying pan.
It all started with the usual: me pondering what a good, quick-pack meal would be for my weekday lunches. Something pre-made, obviously, and something I could eat for other meals if I wound up not eating it for lunch.
I was tired of just veggie/meat dishes, and nothing with legumes was jumping out at me, and then, I remembered that one of my favorite Starbucks breakfasts is the spinach-feta wrap. The one with the egg white.
But I didn’t want any bread.
I went on a grocery run later that evening, and within fifteen minutes, my kitchen smelled like heaven and within an hour, I had an easy meal for the next four days.
The ingredients I used:
- Open Nature chicken sausage with sun-dried tomatoes and provolone
- Monterey Jack cheese
- common white mushrooms (fresh)
- sun-dried tomatoes (mine were jarred with oil and herbs)
- diced red, yellow, and green pepper
- cayenne, black pepper, oregano, basil, and the Spice and Tea Exchange’s “Italian Street Fair” seasoning
Preheat the oven to 375 degrees Fahrenheit. Dice the mushrooms and chop the sausage (I used 2 of the 4 sausages in the pack). Sauté the diced pepper, mushrooms, and sausage for seven or so minutes in two or three teaspoons of olive oil with a bit of garlic powder. Let sit. Whisk the eggs in a bowl. Add two handfuls of washed arugula, and a half-handful of your cheese of choice. Add a few sun-dried tomatoes (I used maybe 7 halves). Stir. Pour in the sauté and stir again. Pour into a greased casserole dish–mine was a shallow 9 x 9 square. Sprinkle a little more cheese on top, and add a few shakes of each seasoning/spice/herb. Bake for 30-40 minutes, depending on how done you like your eggs.
I’ll confess, I had a bite while packing my first serving away to grab tomorrow morning. It was delicious. 10/10; would make again.