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Hello Friends! Emma has returned from her Boston/NYC extravaganza so we made a celebratory Costco run and ended up with some delicious chicken-apple sausage that we decided we had to start eating ~immediately. As some of you may recall from a trip I took to Philadelphia last year (two years ago? I honestly don't know anymore), lots of meat + veggies = frittata.


Also, special thanks to Emma, not just for letting me invade her apartment for the summer and for the use of her wonderful kitchen, but also for being this post's photographer. If you notice a difference in picture quality for the better, that's why.


Frittata (general)
meat
vegetables
cheese
eggs


Heat meat and vegetables until they are desired texture and doneness. Add eggs and cheese to veggies and meat (which should be in an oven-safe skillet). Cook until edges and top look like they're nearly done. Pop in the oven until the edges are done. Frittata!

Costco-Style Frittata


2 full-size sausage links
3 small potatoes
2 ears of corn
1 red pepper
1/2 green pepper
1/4 large yellow onion
3 cloves garlic
2/3 cup grape/cherry tomatoes
12 eggs
milk (for texture and volume)
salt
pepper
cheddar cheese (chunked or shredded)


Go ahead and get a large-ish pot of water boiling, place an oven rack in the top of the oven, and preheat the oven to 350 F. Peel the potatoes and cut them into bite-sized chunks. Add potato chunks and ears of corn (husked, if they didn't come that way) to boiling water and cook until potatoes are soft - approximately 9 minutes.


Cut sausage into bite-sized pieces. In an oven-proof skillet, heat oil and add your sausage (teehee). Ours came fully cooked so we just wanted to get the outside a little brown but if yours are raw you should probably take this opportunity to actually cook them. Remove from heat and place sausage on paper towels to drain.

At some point, cut the corn off the cobs and dice up all of your veggies.


Salt and pepper the potatoes to taste. Add more oil to the pan and turn up the heat. Fry the potatoes! (You're essentially making home-fries here, and yes, you're welcome.) Remove from heat and remove any blackened bits from the pan. Add more oil if needed cause you're about to saute up your veggies. Add garlic and onions first. Once they are caramelized, add peppers. When peppers are as cooked as you like, add the tomatoes, potatoes, corn, and sausage.

In a separate bowl, mix eggs with milk (volume ratio ~2:1, egg:milk but play around). Spread your skillet mix around evenly  in its skillet and then pour the egg-mix over it. Add cheese and stir it around a bit. Now - and this is the best part - don't do anything! Wait until the edges of the giant egg monster you've made are looking cooked and the top is mostly set (~20 minutes). Shove that bad-boy in the oven. Keep an eye on it, but you're just looking for it to brown around the edges and stop looking liquidy (~15-20 minutes for a 10-12 inch skillet).

Serving Suggestion: eat with ketchup, while watching The Bachelorette. These guys are hilariously self-important.

Notes

• This, as it was before and likely will be again, is a giant frittata. It is also incredibly full so if you want more egg in your egg dish, use less in the way of veggies.
• All of these ingredients (except the eggs) are optional. More veg/meat, less veg/meat, different veg/meat. Do it. Do it all.
• If you jiggle the frittata and it jiggles back, it's not ready for the oven.
• Feel free to sub in egg whites for whole eggs if you're trying to cut calories.

Cost

• This can be as cheap or expensive as you want, but a dozen eggs is generally about $3 and let's say you used some leftovers, some veg you already had, and bought $10 worth of new ingredients (+ eggs). You're going to get about 8 servings at around $1.63 each.
• Chopping and the frying and the whatnot can take a good bit of time, but if you're using leftovers (IE: broccoli from last night, chicken from the night before that, etc) it should go pretty quickly. About 30 minutes for the frittata to cook once it's assembled.