Why do I struggle so much with making small talk on my blog?
Going straight into the recipe doesn’t feel right, but neither does telling you about the struggle we had today about whether or not we should change the water pump on our truck ourselves and save hundreds, or pay to have it done and save time and aggravation?
Do you want to know what we decided? (Say yes because I’m going to tell you anyway.)
We are paying to have it done. We decided to go the route of saving time and aggravation and possible complications which could arise from doing this job ourselves. (Ourselves=the husband, FYI.)
We have some experience in the area of DIY jobs going bad. So we’re playing it safe this time.
I am completely confident in our decision. In fact, I was the one who
begged suggested to my husband that we should just pay to have it done by a professional.
And he finally relented around 3 pm. Because I can wear that man down like nobody’s business.
Enough truck talk.
Let’s talk about egg dishes. Specifically this one. (I just realized it’s not the small talk I struggle with, it’s the transitioning from the small talk to the food talk. Hmmmm, very interesting….)
So I have a friend who has an organic farm, and she kindly gave me some of her bulk sausage to try.
I usually shy away from pork, mostly because I cannot get anything here without it being really processed and toxic, but this? This is a game-changer.
She makes her sausage from their own pastured Red Wattle hogs that are fed a specialized diet with absolutely no GMOs or soy. (!)
Give me a pork chop, please!
The sausage was mildly seasoned which is *just* the way I like it, and I decided to use it in a “pan omelet.” [New term I just made up.]
This recipe is super easy and can be put together in just a few minutes. Yes, I could have poured the eggs into the cast iron skillet I cooked the veggies in, saving me from dirtying up another pan, but I baked this in a 13 x 9 inch pan to get square slices. It’s still practically no work at all.
The variations could be endless, too. I had some beautiful fresh kale and some rainbow peppers in the freezer that I used, but spinach or other greens would work well, too.
Notice I didn’t load it down with cheese, except for a little feta? Yeah, I purposefully did that because some of us don’t do well with dairy.
I looooove the way this turned out. This would be perfect to cook at the beginning of the week, cut into slices, then store in the fridge to eat on all week. Think of all the time you will save before school.
- –To make this healthier, use sausage that has no nitrites or nitrates in it, preferably from a local farmer who pasture raises the animals. Use organic eggs and veggies too.
- –Spinach would work well here. Or some other type of leafy greens.
- –So if you don’t want to buy three kinds of bell pepper, I don’t blame you. They’re expensive. You can substitute one large bell pepper of your choice or maybe a pepper and a half. It’s not rocket science–you don’t have to be exact. Green would be fine. I had red, yellow, and orange peppers in the freezer, so I used them.
- –There are soooo many things you could throw in here: mushrooms, tomatoes, olives…the list goes on and on. (Bacon. You could use bacon.)
- 1 pound bulk pork sausage
- 1 medium onion, chopped
- ½ each red, yellow and orange bell pepper, chopped
- 2 garlic cloves, minced or finely chopped
- 3 packed cups of chopped fresh kale
- Nonstick cooking spray
- 12 large eggs
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- ½ cup crumbled feta
- Preheat oven to 400 degrees. In a large skillet, cook and crumble sausage until done over medium high heat. Add the onion and peppers and cook until soft. Add the garlic and stir. Add the kale and stir and cook until just wilted and soft. Remove from heat.
- Spray a 9 x 13 inch pan with nonstick cooking spray. Spread the sausage mixture into the bottom of the pan evenly.
- Beat the eggs in a large mixing bowl with the salt and the pepper. Pour the eggs over the sausage mixture evenly. Sprinkle evenly with the feta. Bake for 30 minutes or until set in the middle. Cool for 10 minutes before cutting.