Sausage Asparagus Frittata

Here is the honest truth about this recipe.  One day, I bought a giant bag of fresh asparagus.  We ate this asparagus for a solid week.  By the end of the week, there was still more asparagus.  Hence, a Saturday morning egg dish with asparagus was born. IMG_0329That story is factual.

Ask my hubby.

He told me that he could not physically handle the taste of asparagus for at least another 7 days.  He was exaggerating…I think.

However, this frittata was so yummy, that I beg to differ.  I could certainly eat this again.  Like real, real soon!IMG_0330This dish is pretty easy, looks pretty fancy, and it’s mighty tasty!  It has ground maple breakfast sausage and feta cheese hiding out underneath the asparagus.

I’m telling you, this recipe would be a big hit at a breakfast or brunch get together!  It is gluten free, full of protein, and fairly low carb when compared to other standard breakfast dishes! IMG_0337

Sausage Asparagus Frittata

  • Servings: 4 large squares
  • Difficulty: EASY
  • Print

What you need:

  • parchment paper
  • 16 oz chub of ground breakfast sausage (I used maple for some sweetness)
  • 6 eggs
  • 1/3 cup of milk
  • 1/2 cup feta cheese
  • 1 tablespoon of BBQ sauce
  • salt and pepper to taste
  • 2 teaspoons onion powder
  • bunch of thin asparagus (about 20 or so depending how thin)

What to do:

  1. Preheat oven to 400 degrees (F).  Line an 8 x 8 square baking dish with parchment paper.  I measured two identical long, narrow pieces against the dish that were long enough to reach across the dish and narrow enough to line the inside of the dish.  I arranged one across the other, kind of in an X. Set aside.
  2. Heat a medium sized pan on the stove and brown the breakfast sausage according to package instructions until no longer pink.
  3. Transfer cooked sausage to a bowl by spooning it out, leaving excess grease in pan.  Set sausage aside.
  4. In a medium bowl, scramble the eggs, milk, cheese, BBQ sauce, salt and pepper, and onion powder together. Pour the egg mixture into the prepared glass pan.
  5. Layer cooked sausage into egg dish and place in oven carefully.
  6. Bake in oven for 10 minutes.
  7. While the eggs are in the oven, prepare the asparagus by rinsing it and patting it dry to remove moisture.  Snap the tough edges of the asparagus off so they fit inside the baking dish.
  8. After ten minutes, take the dish out of the oven and lay the asparagus on top, as close together as possible.  Place back into oven and bake for 15 minutes more or until egg dish is firm and barely golden.
  9. Let dish cool for 5 minutes or so and transfer from baking dish to cutting board by pulling up on parchment paper.  It should be transferred easily.
  10. Slice dish and serve immediately!
  11. ENJOY!

IMG_1397

 

 

Advertisements

Pecan Shortbread Biscotti

The word “biscotti” literally means twice baked in Italian.  The fact that we are baking something twice might make this recipe sound complicated, but it’s really not!  This biscotti is sooo- buttery and very light and sweet.  You will enjoy it down to the last crumb.IMG_0269BISCOTTI.

This is special biscotti.

This recipe is more like biscotti meets shortbread cookie meets butter pecan–and then dip it into a steamy hot cup of joe.

It is SO. STINKIN’. GOOD. IMG_0293Making biscotti is really not any more advanced than making cookies.  You really don’t have to do anything fancy other than separating it into two log shapes.IMG_0262And then once that is baked, you slice it as thin or thick as you would like, and put the slices back into the oven.IMG_0273Flip those bad boys over and put the pan into the oven for its final hurrah!IMG_0299.jpgI’m telling ya, invite some friends over, and watch those caffeinated comrades of yours devour every last bite of this delectable biscotti!  Ciao!

Pecan Shortbread Biscotti

  • Servings: 36-40 slices
  • Difficulty: Not difficult, time consuming
  • Print

What you need:

  • 3 sticks of softened butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 1/2 cups chopped pecans

What to do:

  1. Preheat oven to 350 degrees (F). Line a baking sheet with parchment paper or grease well.  Set aside.
  2. In a large bowl, beat butter and sugar together at medium speed until creamy (just a minute or so).
  3. Add extracts and beat in eggs one at a time, mixing into butter/sugar.
  4. In a small bowl, mix together flour and baking powder with a fork.
  5. Add flour mixture to creamed butter/sugar/eggs and mix until well combined.
  6. Fold pecans into batter.
  7. Shape into two logs.  (I would divide the dough into two similar-sized sections, then shape them into two log shapes.  They should be 2″ wide and about 10″ long.)
  8. Place the logs side by side on prepared baking sheet and place in oven.
  9. Bake for 20-25 minutes until golden.
  10. Remove from oven and slice logs into slices- should make 18-20 slices per log.
  11.  Turn slices flat to one side on the cookie sheet and bake in oven for additional 15 minutes or so.
  12. Remove from oven, flip slices over, and bake for the final 15 minutes until crispy and golden.
  13. ENJOY with a hot cup of coffee!