Egg Frittata

Every time I visit my family in Santa Barbara, my Aunt Barb makes us her egg frittata. It is one of my favorite breakfast items, and it's become a dish my whole family likes to make now! It is really a simply recipe, and you can dress it up or down as much as you'd like. I went all in for Easter with fresh sausage and hand grated cheese, but I realized you could definitely take some short cuts if you wanted! I got the recipe from her last week so I could serve this while I had my friends over for brunch, and it was such a hit. I only modified it slightly. We have also been enjoying the leftovers of it all week, which is such a delicious way to start the work day. Don't forget your favorite hot sauce! Billy agrees that we want to add it to our weekly meal prep menu. I may try it without the sour cream, and sub in some goat cheese- but we will see! I do think the sour cream (I used Good Culture brand) made them extra creamy. And the hand grated cheese is necessary for special events in my opinion, but if you wanted a quicker recipe you could buy pre shredded cheese! It just might not be QUITE as gourmet as the version below :)

Ingredients:

-12 large eggs

-1/2 cup sour cream

-1/4 cup milk

-1 cup gruyere cheese, shredded

-1 cup sharp cheddar cheese, shredded

-1 lb sweet breakfast sausage

-1 lb spicy Italian sausage

-1 yellow onion, diced

-10 oz fresh spinach (2 small bags)

-1/2 container cherry tomatoes, halved

-salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees.

2. Remove sausages from casings and pan fry in a large skillet. Once cooked, move to paper towel covered plate and drain.

3. In the same pan, saute the onion on medium low for several minutes until caramelized.

4. While onion is cooking, beat eggs together in a large bowl. Add in sour cream, milk, salt, and pepper to taste to the egg mixture.

5. Once onions have cooked, remove from heat. Add spinach to the pan until wilted.

6. Add cherry tomatoes, most of the cheeses, spinach, onion, and sausages to the egg mixture. Stir to combine.

7. Spay a casserole dish with oil and pour egg mixture in. I used a 9x13" dish. Top with leftover cheese.

8. Bake in oven at 350 degrees for 50 minutes.

9. Let cool and enjoy fresh, or store in fridge and preheat for 30 minutes the following day! This will last cooked in your fridge for up to five days. Enjoy!