Italian Sausage and Brie Frittata


After getting pampered by my incredibly kind and supportive husband who cooked, cleaned and nursed me back to life after returning from the hospital (as well as change the baby’s diapers and swaddle her after each feeding like a champion that he is), I decided to return the favor by cooking him a hearty breakfast.

I had some good Brie and Italian sausages hidden in the refrigerator (since I could not eat them during pregnancy) so I decided to toss them into a Dutch oven and make a frittata! I love Le Creuset because I can cook everything on the stove top and throw it into the oven, without having to transfer everything into an oven-safe casserole dish! These days, a quick and easy cooking is the only way to go!

Italian Sausage and Brie Frittata
(Serves 4)


1 head of broccoli
1 medium onion, diced
2 carrots, diced
1 tablespoon garlic, finely chopped
3 large tomatoes, diced
10 eggs
¼ cup milk
2 Italian sausages (you can dice, or remove the meat from the casing)
4 oz Brie, or your favorite soft cheese, chopped into small pieces
¼ cup Parmesan cheese, grated
3 tablespoons parsley, finely chopped
Olive oil
Salt and pepper


① Pre-heat the oven to 375 degree F. Beat eggs and milk in a bowl and set aside.

② Sauté Italian sausage, broccoli, onion, and carrots with olive oil in a Dutch oven, over medium heat, until slightly tender. Add garlic. Salt and pepper to taste.

③ Add Brie into the egg mixture and pour it into the Dutch oven and cook for about 25 minutes in medium-low heat. Gently mix the egg mixture with vegetables. Be careful not to make it into a scramble egg and burn the bottom.

④ The egg should be slightly cooked on the side and bottom. Add tomatoes (I like to add the them at the end so that they keep their shape and texture) and Parmesan cheese and put the Dutch oven in the oven for about 25 minutes, or until the eggs are completely cooked. Sprinkle parsley and serve with toasts.

The verdict:  I thought the frittata was delicious! It was very hearty and satisfying, thanks to all the delicious vegetables packed into this dish!  I especially liked that I can use any leftover veggies and meats sitting in the refrigerator for this, which makes it perfect for the much needed fridge cleanup.  I would love to make one with mushrooms, cauliflowers, spinach and perhaps corns next time.

Great Hump Day

Breakfast (9:30 a.m.): I made a potato frittata for breakfast during the 30 minutes I had between two morning meetings. I used up eggs and a potato that were about to go bad. Accompanying frittata is a spinach and arugula salad, dressed in Pasadena blend olive oil and blood orange-flavored balsamic vinegar from Beyond Olives, an awesome olive oil shoppe in Pasadena.  And a cup of coffee.

Lunch (2:00 p.m.): Spinach, arugula and shrimp salad, with homemade Caesar dressing (sans egg yolks). I wasn’t going to eat another piece of frittata but couldn’t resist … so I just cut myself a very small piece. The dressing was amazing. I made it with garlic, anchovies, olive oil, vinegar, and salt and pepper. I also had a glass of orange juice, by squeezing five medium oranges.

Snack (5:00 p.m.): Two pieces of tiny chocolate before the workout. Carb load, baby!

Dinner (8:30 p.m.): Had a tough but great workout with Saori (more core work today). We ordered Kung Pao chicken from a neighborhood Chinese join and watched Japanese TV shows after the workout and relaxed over oolong teas.

Currently debating if I should give up something for Lent, although I’m not Catholic.  I gave up meat a few years ago and went meatless for almost 6 months …

It was a great hump day! 明日もがんばるんば。