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On Episode 2 of CookemUp, Adam and Gleno cooked the day away - including this delicious one skillet frittata for breakfast. As the old saying goes, to make a frittata - you need to break a few eggs, so make sure you're packing a dozen for this breakfast (with a few leftovers).
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25 minutes
8 Eggs (Extra Large)
1/2 Cup Milk
1 Cup Cheddar Cheese, Shredded
100g Spinach
100g Steamed, Sliced Potato (Great way to use leftovers)
100g Texan Chilli Beef Sausages or Chorizo
Begin heating a hot skillet. While heating, crack eggs into a large mixing bowl and whisk in milk. Add cheese and combine.
In the skillet, squeeze the sausage meat from your sausage skin, rolling these in your hands briefly to create meatballs. Place the balls in the pan.
Cook sausage on until fat expels and nearly cooked through. Reduce to medium heat. Add sliced potato and warm through until coloured. Add spinach to the pan and cover until wilted.
Uncover pan, Season egg mix and then add to skillet. Using a spatula, keep the mixture by dragging it diagonally into ribbons for approximately 5 minutes or until the egg is half cooked.
Place
lid on pan and cook for a further ten minutes. Cut into quarters, or eights (like a pizza) and serve!
