Turkey Sausage and Goat Cheese Frittata
I've continued to love using my cast iron skillet, especially to cook breakfast recipes. That gave me inspiration to try my first frittata, the salad of the breakfast world. The best thing about salads is that you can throw whatever you have in there and it most often than not "works" and tastes good. The same can be said for frittatas (and omelettes and quiches).
I didn't follow a specific recipe for this one but here's what I did:
In the cast iron skillet, I sauteed half an onion and a tube of turkey sausage in olive oil until the sausage was cooked. Separately, I mixed 10 eggs with 1/2 a cup of milk, salt, pepper, and some fresh chopped herbs (thyme and chives). When the sausage was done being cooked, I poured the eggs mixture into the pan and let it cook for 7 minutes or so, until you could tell the edges could be pulled away from the pan. Then I threw it into an oven that was preheated to 350 until the frittata was set, about 20 minutes. It came out beautifully and I look forward to cooking many frittatas in the future.