Tuesday, April 19, 2011

Egg Bake! Frittata! Whatever!

Just about every weekend morning Tom and I make some variation on eggs and soysage. Oh, what's soysage, you ask? It's this and it is awesome. In "fancy" grocery stores you can find it for upwards of $5. Puh-shaw, I say. You can get it at Trader Joe's for $2.69, if memory serves. Even Whole Foods charges a price similar to that. Don't go elsewhere.

Anyway, we've done just about everything under the sun: scrambled, omelette, fried, egg sandwich, etc. We love them all and it's nice to have a few options to keep it interesting.

Recently, I've been exploring the baked or more "solid" version of eggs. (sidenote: I'm not a huge fan of slimy things. I absolutely refuse to consider eggs in any other condition than no-doubt-in-my-mind-that-this-has-been-cooked-long-enough. Becoming someone who actually eats eggs was a slow transition. More on this below)

Example One: The frittata. Given our recent purchase of skillets that can actually go in the oven (whoa!) I was inspired to attempt the frittata. Here's a version I made the other week:

Blurry, yes. Maybe not the prettiest dish you've ever seen, either. But good!
4 eggs
1/3 of a tube of soysage (aka Gimme Lean breakfast sausage)
1/4 cup or so of milk (we use soy milk)
handful of spinach, chopped
goat cheese
hot pepper flakes

Cook soysage until browned. Combine soysage with the rest of the ingredients in an oven-safe skillet. Give the ingredients an initial shake to spread things out but otherwise you don't need to mess with it. Cover and cook on low heat for about 10 minutes until the egg is mostly set. Put under the broiler until the top of the eggs are browned and slightly crispy.

Up next: Egg bake!

Now, one of the ways I was able to transition into egg-eating was because of bread. The texture of eggs freaked me out but if I put them on bread, it was like a sandwich! Yum! So the egg bake allows me to incorporate bread in much smaller portions and makes consumption less messy and cumbersome.

Here's my version:

Sweet new casserole dish. It even makes eggs look pretty.

Close-up of egg bake. Cheesy and bready, just the way God intended.

5 eggs
goat cheese
hot pepper flakes
Bread, torn into crouton-sized pieces

Cook soysage until browned and then combine all ingredients except for the bread in oven-safe dish. Add the bread last so that it touches the eggs but is not fully dunked in. Bake at 375 until the middle of the bake is solidified. For this size of dish, it took about 40 minutes.

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