Tom and I agree on a lot of things, but one of those things is not brunch.
Tom loathes brunch. He actually doesn’t loathe brunch so much as he loathes the idea of brunch. He dislikes the crowds (most good brunch places by us always have a line) and, honestly, I think he just dislikes the word. We rarely go out to brunch, much to my dismay.
Recently, we went to a wedding out of town where I was able to force him into brunch the next day, since we didn’t have anything else to eat (though, truth be told, it was really more like breakfast because it turns out that even sans toddler, we wake up too damn early).
I ended up having a wood-fired frittata, which I really loved, and this is a take on that frittata. It has sausage, mushrooms, roasted red peppers, spinach, and goat cheese. All lovely things, really. I don’t make frittatas terribly often and when I do, I tend to stick with just one or two mix-ins. And I have no idea why. These are packed with great ingredients, and are pretty, too!
You can easily make a normal sized frittata out of this by doubling the recipe for a standard 10-12″ pan. If you’re making it in a large 12″ cast iron skillet, you may want to triple the recipe so you don’t end up with a very thin frittata.
Frittatas for Two
1 Tbsp. milk
1 Tbsp. butter or olive oil
1/4 lb. Italian turkey sausage (casings removed, if using links)
4 button mushrooms, sliced
1/2 roasted red pepper, diced
1 cup baby spinach, coarsely chopped
2 oz. goat cheese, crumbled
Preheat the broiler.
Whisk together the eggs, milk, and salt and pepper to taste in a small bowl and set aside.
Heat two small (6″) oven-proof skillets over medium-high heat, and add 1/2 Tbsp. of the butter or oil to each. Crumble the turkey sausage into each skillet and cook until browned. Reduce the heat to medium.
Stir two sliced mushrooms into each skillet and cook until soft; then add the roasted red peppers and the spinach, and stir a few times until the spinach just starts to wilt. Pour half the egg mixture into each skillet. Push the sides and bottom of the eggs around with a spatula for about 30 seconds, and let them start to set. Once the sides are set, but the egg is still wet and jiggly in the top center, divide the goat cheese evenly over each skillet.
Place the skillets under the broiler and broil until eggs are set and cheese has browned.