Sausage Frittata

18 Apr

Do you ever buy something just because it’s on sale? Probably not the best rule of thumb when it comes to big purchases (think: President’s Day weekend sale! New cars with $0 down! Don’t wait, come in today!), and probably not the best rule of thumb when it comes to clothing (think: One size too small? Weeeell, I’ll probably fit in this next month after I start my diet…), but sometimes, just sometimes, it is a good idea to buy food on sale.

I don’t know about yours, but my grocery store has a policy that if an item rings up the wrong price, you get that item for free. (Awesome, right?) The policy is clearly laminated right beside the credit card swipey pin pad device, and yet when I challenge a price, most cashiers astonishingly have never heard of their store’s policy. (Suspicious, no?) I have made it one of my life’s missions to challenge every wrong price. This makes for some uncomfortable standoffs. The cashier hates me, the customers in line behind me with their groceries already unloaded onto the conveyor belt hate me, and my husband acts like he doesn’t know me. And yet, it all pays off when I get an 18-count pack of Grade A large eggs for free instead of $2.19. Take that! Power to the people!

So what to do with those free eggs? Try this frittata. If sausage isn’t your favorite, you can substitute another one of your favorite breakfast meats (ham or bacon work well in this, too).

Makes 6 servings


6 eggs
4 c. cottage cheese
2 c. grated cheddar cheese
2 c. crumbled breakfast sausage, cooked

Optional to top (per serving)

sour cream
lemon juice
green onions, chopped
tomato slices


Preheat oven to 350 degrees F. Beat eggs in a large bowl. Mix in cottage cheese, cheddar cheese, and sausage. Spread evenly in a lightly greased 9×13″ pan. Bake for 50 to 55 minutes until lightly browned on top. Cut into squares to serve. Top with sour cream, lemon juice, green onions, and tomato slices.

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