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!
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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!
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9 Responses
Ooo, this looks SO incredible! So decadent! And I LOVE breakfast for dinner (especially on Sunday spring nights).
Thank you so much! I agree, Sunday night breakfast/dinners are the absolute best!
Your gorgeous photos are making my stomach rumble! What a great, wholesome and easy meal this is! I love anything with goat cheese. Pinning!
Thanks Allie! I totally agree. I love goat cheese on everything! Thanks for pinning!
There is nothing better than a frittata – for any (and every) meal. And they make excellent leftovers, too, as a major bonus. LOVE the flavors that you used in this one!
I would totally be ok with eating frittatas for breakfast, lunch and dinner … all day … every day! Thank you so much! <3
Thank you so much, Natalie! You definitely can’t beat a one pot meal. It’s my favorite kind!
Delicious! Made spur of the moment while my husband was out of town. Used venison sausage and subbed with dried seasonings. Thank you for sharing.
Yay! I’m so happy you liked it Christie! I LOVE the idea of using venison sausage!