I think this might be one of my favorite brunch dishes but it is also a great supper alongside a green salad. Eggs are so protein dense and such a complete protein. Egg yolks also contain choline which is an important nutrient that detoxifies the liver, which is an important step in hormone balance. It is hard for me to understand why we divide this complete and nutrient dense food and put the slimy whites in a carton and call that healthy. That doesn’t seem like a whole food to me. Sorry, but I really get upset with what these companies do to our food, claiming it is health food and charging double the price when half of the nutrition is missing. If you want more information on the health benefits of eggs, Dr. Axe has a really great detailed article. It is definitely educating and well worth the read.
Eggs are a fairly inexpensive protein and are absolutely delicious. Now, I do recommend Organic and Free Range Eggs. They are so much more nutrient dense than their mass-produced, supermarket counterparts. I buy mine from a local farm and the egg yolks are a beautiful orange and have the very best flavor.
The sausage I use in this dish is also from a local Virginia Farm as well. Riven Rock Farm raises some of the most flavorful beef, pork and lamb of any that I have tasted. Pastured pork is leaner than mass raised pork and has unbelievable flavor. Again it is so nutrient dense with a healthy dose of healthy fat that is primary for Hormone Balance. Feel free to exchange out any vegetables or use a different type of protein such as bacon or ham. Get creative!! Give this recipe a try and let me know what you think.
1 lb. pastured pork sausage
4 green onion
1 red bell pepper
1 yellow bell pepper
8 cremini mushrooms chopped
6 artichoke hearts packed in water
10 kalamata olives
1 T fresh oregano chopped
1 T fresh rosemary chopped
1 tsp sea salt
freshly ground pepper
4 ounces goat cheese
1. Preheat oven to 350°.
2. In a 10″ cast iron skillet, brown the sausage over medium-high heat. When fully cooked, remove the pork from skillet with a slotted spoon and set aside in a large bowl.
3. Strain fat from skillet, leaving about a TBS and turn heat down to medium.
4. Chop vegetables and add to the bowl with the cooked sausage.
5. Mix the chopped veggies and sausage thoroughly.
6. Crack the 8 eggs and whisk together in a medium bowl adding salt and pepper.
7. Pour the veggie and sausage mixture into heated cast iron skillet and let saute for about 3 minutes.
8. Pour egg mixture over top of sausage mixture and with a spatula pull the edges away from the side of the pan to make sure eggs get to the bottom of the pan.
9. Let sit and cook for about 4 minutes so the bottom of the frittata gets nice and crusty.
10. Sprinkle with goat cheese and put in preheated oven. Bake for about 10 minutes or until eggs are set and top is golden.
Cut in pie shape slices and EAT!
(photos by A Girl Named Leney)