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end of spring break

Today is the last day of spring break… I am sad. Connor has been home all week and that has been wonderful. And after five days in Mexico, Marissa arrived home on Friday to spend the weekend with us, which always puts a smile on my face. But today, that is over… Marissa is getting ready to pack up her car and drive back down to Tucson for her last semester at UA and then I’ll drive Connor up to Flagstaff to finish off his freshman year. For the sendoff, we invited my dad over for Sunday Brunch. Nothing like eating outside in March on a gorgeous sunny but mild Arizona day! Today I’m sharing our frittata recipe… tomorrow the breakfast potatoes that accompanied it.

Grandpa’s Frittata

1 pound pork sausage
1 large onion, peeled and finely chopped
1 large red bell pepper; cored, seeded, and chopped
1 long green (Anaheim or Hatch) chili; cored, seeded, and chopped
Salt and freshly ground black pepper
1 dozen large eggs
1/3 cup low-fat milk or fat-free half and half
1 tablespoon unsalted butter
1 cup shredded Fontina cheese

Preheat the oven to 350 degrees.

In a large skillet over medium heat, sauté sausage, onion, pepper, and chili, breaking up the sausage and cooking until the meat is no longer pink. Drain the sausage mixture.

In a large bowl whisk together eggs and milk until well combined, and add the drained sausage mixture.

Melt 1 tablespoon butter in the same skillet, and add eggs. Let eggs cook, lifting edges to let uncooked eggs run underneath. When eggs are firm and nearly set, top with cheese and place in oven until cheese is melted and center is done about 10 minutes.

Remove from oven and cut into wedges to serve.

Serves 6 to 8

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