This morning, I woke up so grateful for all the blessings that I have–faith, family and friends. There are many more, but these are the most important ones to me.
Since we aren’t eating until 4PM, I decided to make a hearty breakfast this morning. I didn’t use a recipe when I made the frittata. However, in order to share it with y’all, I created one. Enjoy!
Thanksgiving Breakfast Frittata
1/4 cup of cream
Seasonings (salt, pepper, Herbs de Provene), about 1/4-1/2 teaspoon of each
1 lb of sage sausage, browned and crumbled
4 ounces of Bleu cheese, crumbled
1/4 cup of shredded Parmesan cheese
2-3 teaspoons of butter or oil
2 Roma tomatoes, diced
1-2 green onions, sliced (Just green parts. Save white part for stuffing/dressing.)
1-10inch or 12 inch cast iron skillet (I just prefer cast iron, the original non-stick pan, as long as it is well-seasoned :))
Beat eggs, cream and seasonings until blended and fluffy. Add sausage. Heat oil or butter in cast iron skillet. Also, turn broiler on in the oven. Pour egg mixture into pan. Cook over medium heat until eggs begin to set. I help them along by pulling sides away from pan, and letting more of the mixture begin to cook/set up. This will take around 8 minutes, or so. Sprinkle shredded Parmesan cheese and crumbled Bleu cheese on the eggs. Broil until bubbly and just browned. Top with tomatoes and green onions. Cut into wedges and serve with toast and fruit salad.