With the doom and gloom of a rainy Sunday always comes the need for a big, hearty breakfast – at least for me. Especially since I spent yesterday playing dodgeball – and, by the way, my team won! Since I had some leftover ground turkey meat in the fridge, which was already partially seasoned with rosemary and cooked onions, I thought that some homemade turkey sausage was in order. I also made spicy hash browns and a roasted tomato frittata.
Though I usually follow a recipe, I cooked off the cuff on Sunday, and I think the meal turned out pretty well. (Special thanks to my sous chef, Tom, who makes a mean bloody mary.) Since I sort of made up the meal as I went along, my recipes weren’t exact.
1/2 pound ground turkey (mine was already seasoned with cooked onions and rosemary, from the burgers I made Friday night, but feel free to add whatever spices you like)
A tablespoon (or two, or three) of maple syrup
A sprinkle of fresh thyme
Pinch of cayenne pepper and red chile flakes, for a little heat
- Mix everything up and form it into small patties.
- Heat up a tablespoon of olive oil in a non-stick skillet over medium heat.
- Cook the patties for about 1 1/2-2 minutes per side (depending on how large you formed the patties, this could take less or more time.)
- Serve immediately.
1 large baking potato (left over from my homemade “fries“)
Jalapeno (I used some pickled jalapeno, because it’s what I had)
Pinch cayenne, pinch pimenton (this is a type of smoked paprika that you can get in specialty stores like Williams-Sonoma – it is good on everything.)
Olive oil, duck fat (for those feeling particularly decadent, I only used a teaspoon or so)
- Peel and dice the potato into bite-size pieces.
- Throw it an oil- and duck fat-slicked skillet that is set to medium-heat.
- Sprinkle kosher salt and freshly ground pepper over top.
- Dice up that jalapeno and throw it over top the potato, add the cayenne, thyme and pimenton.
- Cook for about twenty minutes, stirring continuously.
- Sprinkle some chopped, fresh, parsley over top.
I had half a tomato in my fridge, so I cut it into four pieces, drizzled some basil-flavored olive oil over top, and sprinkled on Maldon sea salt and fresh ground pepper. I then stuck it in a 400-degree oven for a couple of hours, until I was ready to make the frittata.
This stuff is awesome…from the Olive Oil Store, at the St. Johns Town Center
Tomatoes, post-oven and in the frittata pan.
Roasted Tomato, Cheese & Herb frittata
Splash of half-and-half
Rosemary, thyme, basil (roughly chopped or torn)
Cubed white cheddar
- Crack the four eggs in a bowl, season with salt and pepper, thyme, basil and rosemary, and add a splash of half-and-half. Stir.
- Heat a (small) non-stick skillet over low-medium heat. Add the roasted tomatoes (which, by now, should be basically collapsed.) Pour over the seasoned eggs.
- Sprinkle over some shredded mozzarella, and place the chunks of cheddar atop. Let the whole thing set for about 5 minutes.
- Set in a 375-degree oven for about 8 minutes, until the top is not longer “jiggly.”
- Let cool slightly and serve.
My boyfriend’s from-scratch Bloody Mary (with a salt and cayenne pepper rim) was the perfect addition.