Nine-Broken Egg Frittata

An innocent-looking speed bump accosted me today.

I swear I was going the speed limit (or really close to it. . .). I felt a sickening thud as my groceries leaped, then crashed in the back of the minivan. I cringed the rest of the ride home. When I opened the hatch of my minivan, I looked with dismay upon my flat of 30 once-flawless organic eggs as I counted no less than 9 newly broken eggs!

When life gives you lemons, you simply make lemonade, or in this case, a huge frittata.

Nine-Broken Egg Frittata

9 eggs (preferrably not broken, but if the opportunity presents itself, why not?)
1 lb sausage or cubed ham
2 T. olive oil
1/2 large onion
1 large clove garlic
5 sun-dried tomatoes, minced
6+ cups fresh spinach, chopped, or a package of frozen spinach
3 russet potatoes, or 5 small red potatoes, cubed or sliced thinly (hash browns work well, too)
salt and pepper to taste

Optional: mushrooms, leeks, tomatoes, fresh herbs, fontina cheese

Preheat oven to 375 degrees.

Brown sausage or ham nicely in a very large (oven proof) frying pan. Drain fat from sausage, and set aside on a paper towel-lined plate.

Soak sun dried tomatoes in hot water for 10 minutes if needed to soften. Mince.

Heat olive oil in pan, and sauté onion until slightly browned. Add garlic and sauté 30 seconds.

Mix in sun dried tomatoes and spinach. Set aside in large bowl.

Brown potatoes in olive oil until tender. Combine all ingredients except egg into the large bowl.

Preheat frying pan on medium heat. Scatter all ingredients except egg into the bottom of frying pan. Beat eggs, and pour evenly over all ingredients. Cook over medium heat until the bottom is set, about 5 minutes. Place frying pan into oven and bake for about 10 minutes, or until set completely.

Cut into pizza-shaped wedges (my kids call this breakfast pizza), and serve with a liberal sprinkling of fontina cheese if you wish.

This should make enough for dinner plus breakfast or school lunches the next day. Bon appetit!