Sausage and Goat Cheese Frittata


Breakfast for dinner…it doesn’t get much better than that. I made this frittata when Zach and I were packing, moving and being all-together grumpy. Neither of us like to pack and/or move. Thank God that’s over! This sausage and goat cheese frittata really helped us get through the pain and agony (yes, it was agonizing). It is a simple recipe, and since we were lacking in a few kitchen utensils, it didn’t require very much hardware. Frittatas are great any time of day, any time of year. They are so versatile. With Spring in full motion, I wanted to focus on more spring-inspired ingredients, but you can get as creative as you want. Throw in whichever veggies are in season at the time, and you’ll have yourself a real winner. I also love this recipe for Easter breakfast/brunch. It feeds a lot of people, for a little amount of money and a little amount of work. I hope you guys enjoy it as much as we did!






Beer Love:

Beer: Rogue’s 7 Hop IPA
Brewed By: Rogue
Style: American IPA
ABV: 8.02%
IBU: 90%
Description: I love Rogue Farm brews for their freshness, and I thought this frittata really needed some “fresh.” 7 Hop IPA is a great brew to welcome in Spring. It is fresh tasting, medium-bodied and perfectly bitter. I believe it is perfect for brunch-inspired dishes. I get a lot of piney notes in this IPA, which I think pairs amazingly with all of the fresh herbs going on in this frittata. Pair this beer with your lightest, healthiest, spring-inspired dishes. It also goes great with a dish with a lot of spicy kicks. Enjoy!








Other Egg-Based Recipes!
Goat Cheese and Herb Baked Eggs