One of the virtues of being home more often is the ability to watch a Food Network show, become inspired and make whatever you witnessed. Yesterday was such a day. I watched Giada on “Everyday Italian” make what she called an omelet but what I would call an egg bake. If it were cooked on the stove first, I would call it a frittata. If it had bread in it, it would be a strata. So I guess it is an oven-omelet? Whatever.
Oh my GOODNESS I love Gruyere. It has to be my favorite cheese to cook with. Melts perfectly, has a nice nutty flavor, mmmmm. The Gruyere makes this dish, although Jesse says that each ingredient was a star, like you can really taste each in every bite. Instead of following Giada’s recipe exactly (I don’t like bell peppers), I made it my own.
I used spicy Italian chicken sausage instead of turkey sausage and I used tomatoes instead of bell pepper. I also used more cheese (oops!) because the Gruyere only comes in 8 0z. packages and she called for 6 oz. Oh wells!
1 small onion
Here’s what I did:
Preheat the oven to 425 and butter a glass baking dish (mine is 8-inches square).
Heat 2 T EVOO in a large skillet and sautee one chopped yellow onion until translucent. Add in 1/2 lb. sausage, casings removed, and brown. Set aside.
In a large bowl, beat seven eggs (she called for eight, I had seven) with 1/3 c. milk (I used 1 percent). Add a large pinch of salt and some cracked pepper to taste. Stir in two tomatoes, seeded and chopped, 1 c. shredded Gruyere and 1/4 c. parsley. Stir in the onion mixture.
Pour that into the buttered pan and cover with more cheese. Bake until the center is set, about 25-30 min. and the cheese is amber and bubbling. Just make sure the center is set – these things can take forever to bake! If your cheese is getting too brown and the middle still isn’t set, put the whole thing in the microwave for a couple minutes, or put foil over the top and keep baking until done.
While that bakes, make some toast and spiced apples. I peeled and sliced two gala apples and added them to a pan with 2 T. melted butter, over medium heat. Then I added a few shakes of cinnamon and some freshly grated nutmeg. Then the juice from one lemon and two tablespoons of brown sugar. Stir and cook until thick and bubbly.
For the toaste, I just sliced the rest of our ciabatta bread and toasted it with garlic-olive oil.
When the bake is done, let it rest a few minutes and then cut into wedges, sprinkling with more parsley. In my opinion, the corners are the best because they have all that crusty cheese…
Turns out, this meal was wonderful for dinner, but of course works for breakfast and brunch. You could even make it ahead and bake it off in the morning, although it really doesn’t take that long to prepare. I thought I didn’t like strata-type baked egg dishes, but this one proved me wrong. And it was dirt cheap – eggs go a lot farther if you mix them with vegetables, meat and cheese, then bake them. Nummy.
Enjoy, friends! xoxo