Well hello! I hope the end of January is finding you well! We are craving warming, hearty meals here this time of year, and if you are busy, this one dish cast iron skillet meal checks all the boxes!! My hand is raised here. I am feeding a family of five who all seem to devour food like lumber jacks. No offense to the lumber jacks, but having three full grown children and a hard working husband with a hearty appetite in the house keeps me hopping! Fortunately, I have lots of help in the kitchen too. Clean up is my least favorite part of cooking. Especially the dish washing, and Doug is happy to get in there. He is an excellent scrubber.

This Sundried Tomato, Bean and Sausage Frittata is loaded with tasty ingredients like tangy sundried tomatoes, roasted red peppers, onion, pecorino Romano cheese for a sharp, salty flavor, savory sausage, and creamy white beans! My mouth is watering!

Who else loves a wonderfully seasoned cast iron skillet? It is non-stick when cared for properly and seasoned well, plus it is a wonderful non-toxic pan!

Let’s make an awesome, hearty frittata!

Sundried Tomato, Bean and Sausage Frittata

Preheat your oven to 400 degrees F. I used a ten inch cast iron pan. If yours is larger or smaller, it is fine, but the oven times will vary.

Ingredients:

1 Pound of Good Quality Pork Sausage

10 Eggs

1 Cup of White Navy Beans or Cannellini Beans (I use Eden Organic canned. Drain and rinse them under water in a colander before using.)

1 Medium Yellow Onion

1 Cup of Grated Pecorino Romano Cheese

1/2 Cup of Greek Yogurt

1/2 Cup of Green Onion (sliced)

1/2 Cup of jarred Roasted Red Peppers (chopped)

1/4 Cup of Olive Oil Packed Sundried Tomatoes (finely chopped)

2 Tablespoons of Olive Oil

salt and pepper

In your cast iron skillet, cook your sausage until brown and no longer pink. Remove it from the skillet to drain on a plate with paper towel. Wipe your skillet of excess grease. Then, melt your olive oil over medium heat and add the chopped yellow onion, a sprinkle of salt and pepper, and cook until translucent. While the onion is cooking, whisk together your eggs in a bowl along with the Greek yogurt, 1/2 cup of the Pecorino Romano cheese, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

After the onions are translucent, fold in the rinsed beans and chopped roasted red pepper maintaining the heat at medium. Add the cooked sausage back to the pan and evenly mix the vegetables, beans and meat. With a spatula make an even layer of your mixture, then pour the eggs over the top. Do not stir! Sprinkle the Frittata with sundried tomatoes, sliced green onion and the remaining 1/2 cup of cheese. Place the cast iron skillet in your oven, and bake for approximately 25 minutes until set and the top is golden brown. Serve! This goes really well with a leafy green salad!

This makes six generous servings.