Sun-dried tomatoes have such a delicious balance of sweet and tart flavors. We love how the Italian sausage complements them in this breakfast frittata. This is a great breakfast for company and we like to make it as a grab and go breakfast when we are short for time. We make it in advance, cut it into slices and grab it on our way out the door!
1 diced shallot
2 diced garlic cloves
1 cup (175 g) of chopped sun-dried tomatoes
2 tbsp (30 ml) olive oil
4 chicken Italian sausages, casing removed
1 tbsp (3 g) of dried thyme
1⁄2 cup (120 ml) of chicken bone broth
Salt and pepper to taste
6 eggs, beaten
1 cup (115 g) raw cheddar cheese (optional)
In a large cast-iron skillet, sauté the shallot, garlic and sun-dried tomatoes in olive oil until slightly browned. Add in the chicken sausage, thyme and 1⁄2 cup (120 ml) of chicken bone broth. Cook until the bone broth has been absorbed. Add salt and pepper to taste. In a large bowl beat 5 eggs, add salt, pepper and cheese (optional) to the eggs. Once the sausage is cooked through, pour the egg mixture into the cast-iron skillet, do not mix. Allow it to cook on the stove until the eggs are still slightly runny on top. Remove the skillet from the stove and place in broiler for 2 to 3 minutes on low or until the top has slightly browned.