Baked Broccoli and Sausage Frittata

From the kitchen of One Perfect Bite...I've reached an age where I accept but no longer embrace change. I can't deny it. This evening was spent composing a post using the "new" blogger interface. Ever known for tact and grace, I promise you'll find no negativity here, but I suspect you've also noticed that no red lanterns or fireworks accompanied my post tonight. I'm guessing technical issues are driving force behind this change and experience has taught me that opinions, solicited or not, won't change decisions that have already been made. So, before I stow my thoughts and bite my tongue, I want to pass a caution on to you. If you haven't looked at the interface do so before you have to. It will take some getting use to and April is nearly here. 'Nuff said, it's time to cook.

I've been experimenting with egg recipes that will make easy work of serving breakfast or brunch to a crowd. I settled on an oven-baked frittata that is versatile and almost effortless to make. Vegetables used in its construction can be swapped with favorites of your own and if you like cheese, by all means add it. I've kept ours simple by design. This recipe can be doubled if you are feeding a gang. The base recipe has some heat, but if you want to spice it up feel free to do so. I like this well enough to make it part of our Easter brunch. I hope those of you who are looking for new egg recipes will give this one a try. Here's the recipe.

Baked Broccoli and Sausage Frittata...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons vegetable oil
1 cup chopped onion
1 pound of bulk breakfast sausage
2 teaspoons minced garlic
1 medium jalapeno, finely chopped or 1 teaspoon hot pepper sauce(i.e Tabasco)
1 (12-oz.) bag broccoli crowns, blanched and coarsely chopped
10 large eggs
3 tablespoons milk
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper

Directions:
1) Preheat oven to 350 degrees. Liberally grease a 9 x 13-inch pan with oil.
2) Saute onion in oil over medium-high heat until soft and translucent, about 5 minutes. Lightly season with salt and pepper. Add sausage to pan and cook until lightly brown, about 5 minutes.Add broccoli to pan and cook for 2 minutes. Stir in garlic and jalapeno and cook until fragrant, about 1 minute longer. Scrape mixture into prepared baking pan and set aside.
3) Add milk, 1/2 teaspoon salt and 1/2 teaspoon pepper to eggs and whisk vigorously until smooth. Pour eggs over mixture in baking pan.
4) Bake, uncovered, until eggs are set, about 25 to 30 minutes.Remove from oven and serve immediately. Yield: 6 servings.

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