Some Things Never Change

We've all felt the crunch of the recent rising costs... at least around here, seems the cost of everything, from gas to food to other everyday items, creeps higher and higher.

It hasn't been all bad - it's just caused us to get creative... and thankfully since I got out of my "only from a cookbook cooking" a few years ago, it's been a pretty fun time in our kitchen.

One thing that hasn't changed, though, is our habit of eating breakfast for dinner. Apparently some people have a "thing" against this but in this household, we are all for it. Most recently though, thanks to some inspiration from the fun brunch spot we visited in New York, The Barking Dog, I decided we'd try their combination of breakfast sausage and fruit. We enjoyed (and will enjoy again!) the different textures of the cooked fruit and the pieces of the flavorful sausage.

Apple and Chicken Sausage Frittata

3/4 cup firm apple, chopped into 1/2 inch pieces
3/4 cup herbed chicken sausage, chopped into 1/2 inch pieces
3 TBSP onion, chopped
Cooking spray
5 eggs
1 egg white
2 TBSP mixed herbs, chopped
1/4 cup shredded cheese
salt and pepper, to taste
1 green onion, sliced

Spray heat-safe 10-inch fry pan with cooking spray and saute apple, sausage, and onion until soft and cooked through, about 10 minutes over medium heat.

Preheat the oven to 375 degrees. Meanwhile, whisk eggs and egg white with herbs, salt and pepper, and finally the shredded cheese. With the pan over medium-high heat, pour the egg mixture over the meat and apple mixture; scrape the sides and the bottom of the pan with a spatula to ensure the egg gets mixed for even cooking. You will see cooked egg scattered throughout, but loose egg in between.

Sprinkle 1/2 of the sliced green onions overtop the frittata before putting the pan into the oven. Cook for up to 5 minutes, or until the underside of the frittata is set.

Cut into wedges and garnish with the remaining sliced green onions just before serving.