The Recipe That Chefs Don’t Want You To Know About

I love the idea of making this in a cast iron skillet, but if you don’t have one, don’t let that little detail stop you.

I have a big skillet I use all the time for this recipe, but have, on occasion, also used my Dutch Oven.

And like I mentioned in the quick tip above, you can even use a muffin tin for individual sized Egg Casseroles.

So what are you waiting for? Get Crackin’!

Farmers Market Frittata (Egg Casserole)

Ingredients (Serves 6-8)

• 2 tbsp of olive oil, divided
• 1/2 lb. pork sausage
• 1/2 of a yellow or red bell pepper, chopped
• 1 bunch of rainbow chard, stems & leaves chopped & then separated
• 1 dozen eggs
• 1/2 cup green onions, chopped
• 8-10 fresh lemon basil leaves, chopped
• Salt & pepper

Directions:

1. Preheat your oven to 400 degrees.
2. In a 12 inch cast iron skillet, heat 1 tbsp of the olive oil over medium-high heat.
3. Add in the pork sausage.Cook until browned, about 5-6 minutes.Remove and drain.
4. Add the second tbsp of olive oil to the pan.
5. Then add in the chopped bell pepper & rainbow chard stems ( or spinach).
6. Season with salt & pepper.
7. Saute until tender, about 3-4 minutes.
8. Add in the chopped rainbow chard leaves, & saute until just slightly wilted.
9. Add the browned sausage back to the pan.
10. In a large bowl, whisk together the 12 eggs.
11. Pour the beaten eggs over the sausage & vegetables in the pan. Tilt the pan to make sure the eggs settle evenly over all the vegetables.
12. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.
13. Sprinkle the chopped green onions & lemon basil leaves over top of the egg casserole
14. Transfer the pan to the oven & bake until the eggs are set, about 8 to 10 minutes.
15. To check if the egg casserole is ready, cut a small slit in the center of the egg casserole. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the egg casserole from the oven.
16. Allow it to cool for at least 5 minutes before slicing. Serve immediately. Enjoy!

Any leftover egg casserole can be kept in an airtight container in the fridge for 3-4 days.

Photo and recipe courtesy of Carrie at Frugal Foodie Mama