This frittata's a little bit spicy, a little bit sweet, a little bit cheesy and a whole lot satisfying.
To feed a crowd, Rach likes to double this recipe and serve it alongside her Spiral Ham with Brown Sugar Red Eye Glaze.
- 1 tablespoon vegetable oil, or olive oil
- 1 pound spicy breakfast sausage, or fresh Mexican chorizo
- 4 tablespoons butter
- 1 red onion, chopped ¼ inch
- 2 large jalapeño peppers, chopped
- 2 Honeycrisp or gala apples, peeled and diced about ¼ inch
- 12 eggs
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried parsley
- ½ pound extra-sharp white cheddar, thinly sliced
Preheat oven to 400˚F.
Heat a 11-12-inch nonstick skillet over medium-high heat, add oil, 1 turn of the pan, then add sausage and brown and crumble, and transfer to paper-towel lined plate and drain. Wipe out pan and return to heat, reduce to medium. Add butter and melt, and when the butter foams, add red onion, jalapeño peppers and apples, then cover and stir occasionally for 5-6 minutes.
Whisk up eggs with cumin, coriander, chili, garlic, salt, pepper and parsley.
Add sausage back to pan, then pour eggs over the top and stir to combine and settle the ingredients. Top the eggs with cheese and transfer the pan to oven. Bake until puffed and golden at edges, about 15-18 minutes.
Let the frittata settle on wire rack 10 minutes, transfer to a board or cake platter to serve, and cut into wedges.