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Butcher's Breakfast Frittata by


10 eggs
1 c grated white cheddar cheese
1/2 t salt
fresh ground pepper to taste
1 T olive oil (more if needed)
4 oz fresh mushrooms, sliced
6 oz fresh pork sausage cut into 1/2" rounds
6 oz ham stead, diced
1 c thinly sliced green onions


In bowl, whisk eggs; stir in cheese s&p. set aside. In deep half of frittata pan over med-high heat, warm oil, add mushrooms and cook until tender 3-4 minutes. Transfer to egg mixture. In same pan, over med-high heat, cook sausage until browned, 5-6 minutes. Add ham; cook 2 minutes. Reduce heat to med and add green onion and cook until tender, 1-2 minutes. Add agg mixture; cook using rubber spatula to lift cooked edges and allow uncooked eggs to flow underneath, about 2 minutes. Continue cooking until eggs are just beginning to set, 4-6 minutes more.

Lightly brush shallow half of fritta pan with oil; heat over med-high heat. Place shallow pan upside down on top of deep pan; flip fritta into shallow pan. Cook, covered until egg mixture is set, about 6 minutes. Gently shake pan to loosen fritta and slide onto warm serving plate. Serves 6-8.

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