Instead of serving the breakfast sausages on the side of her eggs, Food & Wine’s Kay Chun bakes them right into her delicious egg frittata. To give the baked eggs more flavor, she includes sweet bites of apple and sharp cheddar cheese. This is the perfect brunch or lunch dish, but it’s also great for dinner with a simple salad and sparking Cava.年代lideshow:More Frittata Recipes
This is easy and delicious! Presentation was just like the picture. Perfect for summer dinner, or brunch, or.....good hot or cold.
Rather unfortunate presentation...my sister remarked it resembles a cat box. (Sorry!) I sliced the sausages to incorporate them more completely into the frittata, and also reduced the eggs to 8. I added 1 tsp nutmeg to complement the apples, and it was very, very good.
A whole dozen eggs for the Apple-and-Sausage Frittata sounds like too many even for four servings. Is this a misprint somehow?
