This week I am a bachelor. The wife has travelled East for Spring Break to visit her 95 year old mother.
So, what does a bachelor do? He cooks.
But cooking for one can be so dull and unexciting. After all, who is there to applaud?
This afternoon I decided to make a simple dish and size it down to one dinner and a little bit of leftovers for a later lunch. Better yet, the dish will use some leftovers from before Nancy left, sweet Italian sausage links.
I shopped and then I gathered ingredients.
1 link sweet Italian sausage, cooked and sliced in rings
1 large white mushroom, sliced
1/2 yellow onion, sliced in half rings
1/4 cup minced parsley
1/3 cup shredded mild cheddar jack cheese
2 Tablespoons milk
2 Tablespoons EVOO
salt and pepper to taste
Add a large pinch of salt and a small pinch of pepper to the eggs and whisk with a fork. Add the milk and whisk until blended
Add the cheese and parsley and whisk once more.
In a oven safe, non stick skillet, saute the mushrooms and onions until soft and beginning to brown. Add a pinch of salt and pepper and the cooked sausage rings. Continue to saute until all ingredients are well heated.
Whisk the egg mixture and add it to the skillet.
Use a wooden spoon to mix the cooking egg and the skillet contents. Swirl the skillet to even the ingredients and place the skillet on the middle rack of the heated oven. Bake 15 to 18 minutes, until the frittata is firm, hot, and sliceable.