It’s St. Patrick’s week here at A Place at the Table and we are tickled green with excitement to share with you a recipe by one of our very own board members. In line with our mission, the creatively-named Erin Go Bragh Green Banger Fritatta is a healthy breakfast option that is high in protein and packed with nutrient-dense veggies. Without further ado, here is the recipe! Enjoy!
Erin Go Bragh Green Banger Frittata
Makes 8 Servings
- 2T EVOO
- 2 large green bell peppers, diced into large chunks
- 8 oz. broccoli florets (steamed)
- 1 package (6 oz.) baby spinach
- 1 bundle of asparagus, trimmed and diced
- 1/2 bunch of green onions, trimmed and diced
- 2t minced garlic
- 1 dozen large eggs
- 1/2c milk
- 1/4c your choice of shredded cheese
- 1 pkg. (12 oz) your choice of bangers (sausage)
- Pinch garlic salt
- Pinch onion powder
This recipe makes 8 servings – if you need less, simply halve all of the ingredients to make 4 servings instead and don’t forget to adjust cooking times accordingly. Smaller fritattas will cook faster. To make the recipe as we have it written above, you’ll need an extra large 5 qt. saute pan.
Preheat your oven to 350 degrees. Then, in a large saute pan, heat the OVOO and minced garlic over medium-high heat for about a minute. At the same time, in a separate bowl, whisk together 1 dozen eggs with 1/2c milk, a pinch of garlic salt and a pinch of onion powder. If you’d like, you can add salt and pepper to taste. Set aside.
Back on the stove top, add diced peppers to the OVOO and garlic and saute for 2-3 minutes. While the peppers are cooking, in a separate pan, brown your bangers for about 8-10 minutes. For this recipe, we chose yummy, spicy jalapeno chicken sausages. We chose chicken because it’s a leaner option compared to pork. You can choose whatever sausages you’d like. Pay extra attention to cooking directions for your sausages to ensure they are fully cooked.
Next, add diced asparagus to the green peppers and continue to saute for 2-3 more minutes. Then, add diced green onions and steamed broccoli florets. Saute for another minute or two and then add in baby spinach. At this time, cover the pot to help wilt the spinach. Remove bangers from pan and cut into bite-size pieces.
Once the spinach is wilted, remove the cover, add cut up bangers, and spread the veggies evenly across the bottom of the pan. Pour in your whisked egg mixture. Let sit for 2 minutes. Place the frittata in the oven and bake for 25-30 minutes. Remove frittata, stick a fork in a few spots. When the fork comes out clean (no runny eggs), the frittata is almost finished. If it’s still runny, simply place it back in the oven for 5 more minutes. Check again. When your fork comes out clean, turn your broiler on high heat. Sprinkle 1/4c cheese of your choice (we used freshly-shredded Parmesan) on top, set under broiler and remove once cheese is melted. Voila! Cut the frittata into even slices, pack away in your Tupperware, and enjoy a yummy breakfast for the week.
**HELP! My frittata is still runny! What do I do?** – No worries. This has happened to the best of us. Fritattas are tricky to make and you’ll get better with time. You really have two choices. Place it back in the oven for 5-10 more minutes. Try the fork thing again and see how it goes. Or… you can do what we do. When our frittatas come out runny, we place the skillet on the stove top at medium-high heat and use a spatula to mix all the ingredients into a “scramble”. It’s still just as delicious and healthy, but won’t be as pretty.
We hope you enjoy this recipe! If you try it, leave us a comment and tell us what you think!
Happy St. Patrick’s Day!