Everything was going just fine. It was a nice, quiet Sunday. The hub-unit had gone to work for the evening and the child-unit and I were playing together in harmony. And then, without warning, the deathly shriek, “NA-NAAAAAAA!!! NA-NA-NA-NA-BA-BA-BA-NA-NAAAAAA!!!” You see, my daughter is obsessed with bananas. I’m sure she loves the sweet flavor and easy, mushy texture, but it’s also one of the only things she knows how to ask for and she can point right to the bunch of ’em sitting on our counter. It was suddenly dinner time.
And thus was born the BFF (G-rated = Big Fat Frittata, X-Rated = Big F@#$ing Frittata). Lots of goodies from my FM visit this past week made it in there, including my pork sausage from Full Circle Bison Ranch. But before we get started, let’s review the Q & D rulebook:
Quick and Dirty Rules
- There may not be formal measurements, though I’ll try to ballpark it. Eyeball what you’ve got for how many you’re feeding. Instructions may be loose, but I trust you.
- The ingredients are not hard and fast. Feel free to deviate as necessary.
- The whole meal must come together in less than 30 minutes.
- It ain’t gonna be pretty.
- Don’t blame me if it’s not perfect. The whole point is that it’s not perfect!
Amounts below are appropriate for 2 with leftovers or 4 if served with a side or salad. I used a large pan for this, so if using a smaller one of 10 or fewer inches, you might want to adjust down to 4 eggs.
1 lb. pork sausage
1 small bunch Swiss chard, sliced into ribbons
4 scallions, sliced
handful of mushrooms, sliced
handful of cherry or grape tomatoes, quartered
dollop of milk/cream (optional)
kosher salt and fresh ground pepper, to taste
1) Begin cooking sausage over medium-high heat, breaking up large clumps with a spoon. When enough fat renders (add butter or fat of choice if there’s not enough), add mushrooms and chard.
2) When chard is thoroughly wilted, add scallions. Stir to combine.
3) Meanwhile, whisk together eggs, milk or cream if using, and salt and pepper. Pour over sausage mixture evenly. Sprinkle cheese, if using. Then put a lid on it and reduce heat to medium-low.
4) Cook until egg on top is set, about 10 minutes. Carefully transfer frittata to cutting board while toddler is screaming. Use your dusty pizza cutter (just blow on it, I won’t tell) to slice into wedges. Serve garnished with tomato.
Best of all? It’s toddler approved. She ate a full 1/6 of it to herself, greens and all.