What to Have for Breakfast on Thanksgiving Morning

Breakfast on Thanksgiving morning is always a conundrum for me. You need something that will tie you over, yet not kill your appetite for the mid day feast. This Frittata has become a weekend staple in our house. It’s a spin on Jamie Oliver’s Potato and Chorizo Omelet. Though I really like the original Jamie Oliver version, I have since played around with a lot of sausage flavors, herbs, cheese etc. and it’s hard to go wrong. What I never change is the simple lemon and olive oil dressing on top. That really makes the dish pop. The best part is that it’s just as good the next day, so make it the night before and reheat it in the morning while you’re busy basting the turkey.


Sausage, Rosemary & Parmesan Frittata

*Feeds 4-6
8-12 eggs-note: depending on how big your cast iron skillet is, you can adjust the number of eggs. My pan is large and I usually only use 8 eggs, which just means my frittata is thinner.
Freshly grated Parmesan
1/2 lb of sausage-use any flavor you like such as chorizo, hot Italian, sage, regular pork sausage
2-3 springs fresh rosemary
1 shallot
Juice from one lemon
5 tbsp olive oil
Salt & Pepper

Preheat oven to 400 degrees. Heat a cast iron skillet on the stove top. Add one tablespoon of olive oil. Cook the sausage in the cast iron skillet, breaking it up in to small bite sized pieces. While the sausage cooks, lightly beat 8-10 eggs in a small bowl and set aside. When the sausage is cooked through, remove from the pan onto a paper towel. While the skillet is still hot, sprinkle the leaves from 2-3 sprigs of rosemary into the pan. It will start to sizzle right away. After about a minute, add the beaten eggs to the skillet. Turn off the heat. Add the sausage back in, spreading it out evenly. Grate as much fresh Parmesan cheese on top as you like. Using a spatula, give it a light stir so some of the cheese gets mixed in. Put the cast iron skillet in the oven and bake for about 15-20 minutes or until it is puffed up and lightly golden around the edges.

While the frittata cooks, make the dressing, whisking together 4 tbsp olive oil with the juice from one small lemon. Dice a small shallot and add to the lemon/olive oil mixture. Finish with salt & pepper.

When the frittata is done, remove from oven, cut  and serve with the dressing drizzled on top.

I recommend serving this dish alone, so you save room for turkey! It’s the perfect amount.

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