Chipotle Sausage, Scallion, and Tomato Frittata

I've always prided myself on being a great speller. Spelling is just one of the things that comes naturally to me. In third grade, I got an award for spelling pneumonia correctly. I was basically a genius.

But some words' spelling still never fail to confuse me. "Frittata" is one of those words. Do the double T's come first or second? I have to Google it every time. (Am I alone here?).

Anyway, despite its spelling, frittatas are delicious. And versatile. They're a great brunch, lunch, or dinner dish that's perfect for using up any leftover veggies or herbs or sausage you have in your fridge. And that's exactly what this frittata was: a way to use up some chipotle vegetarian sausage, fresh herbs, and on-the-verge-of-being-thrown-out vegetables.

Make this frittata, or a variation of it, for brunch this weekend. Leftover Thanksgiving vegetables next week = this frittata next weekend. Or, if you're having family in town for the holiday, make them this easy yet elegant breakfast or lunch while they're visiting. You can thank me later.

Chipotle Sausage, Scallion, and Tomato Frittata
Yields: 4-5 servings
-8 large eggs
-Salt and black pepper
-2 tablespoons extra virgin olive oil
-3 scallions, chopped (white and green parts!)
-1 clove garlic, peeled and minced
-1 Field Roast Mexican Chipotle Sausage, roughly chopped
-1/2 vine tomato, diced
-Pepper jack cheese
-1 tablespoon cilantro, chopped

Directions:
1.) Preheat oven to 400 degrees F.
2.) In a large bowl, whisk together eggs, salt, and pepper.
3.) Heat olive oil in an oven-safe frying pan over medium-high heat. Add the scallions and cook until they begin to soften, about 2-3 minutes. Add garlic and cook until just fragrant, about 30 seconds. Add sausage and cook until heated through, about 2-3 minutes.
4.) Pour eggs over the scallions and sausage. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, transfer the pan to the heated oven.
5.) Bake for 7 minutes. Remove from oven, sprinkle with tomatoes and cheese, and put the pan back in the oven for an additional 3-4 minutes, until cheese is melted and frittata is puffed and golden. Remove from oven, top with cilantro, and let sit for 3-5 minutes before serving.

We served large slices of this frittata along with wheat toast and beermosas for brunch (de Garde Brewing's Saison Premiere makes one mean beermosa). But I also love serving this for lunch with a simple green salad. Serve it up any way you want!

Can you spell frittata without Googling it?