Living in my first “big girl” house definitely has its advantages. My favorite perk of being a grown up is having a space to properly entertain. I inherited a dining room table from boyfriend who was moving into a new place and no longer needed it. It definitely needs some love and I will eventually refinish it but for now it does the job. A proper dining room table has always been something really important to me and I lucked out scoring one that didn’t cost me a thing. On Thanksgiving morning I invited my dad and my aunt to come over for a little brunch before the big feast. I just put out some of our favorite bites, prosciutto and melon, brie and fig jelly, fruit salad, pumpkin donuts, and a delicious frittata. I also had some pumpkin bread baking in the oven to take to dinner later in the day. I’ve never made a frittata or pumpkin bread before and after researching some recipes of my own, I came up with my own creations and to my luck they both came out pretty tasty! See recipes for my andouille sausage frittata and pumpkin bread below.
|Andouille Sausage Frittata|
|Scented glittered pine cones in a vase for some festive decor.|
Andouille Sausage Frittata
– 2 russet potatoes peeled and thinly sliced
– 1/2 yellow onion diced
– 2 handfuls fresh spinach
– 2 links of Andouille Sausage, chopped into small bits
– 2 cloves of garlic
– 5 eggs
– 1/2 cup of milk
– Vegetable oil
– Salt and pepper to taste
1. Preheat oven to 450 and mix the sliced potatoes in a bowl with about 2 tablespoons of vegetable oil and a pinch of salt and pepper. Coat evenly and arrange on a cookie sheet. Bake in oven for 8 minutes. Remove and turn oven down to 350.
2. Cook the sausage in the pan according to package directions and set aside on a plate
3. With the pan still hot from the sausage, add about a tablespoon of oil and saute the onion for about 2 minutes on medium heat. Add the garlic and spinach until spinach has wilted. Move mixture to a plate and set aside.
4. Beat the eggs and milk in a mixing bowl, add another pinch of salt and pepper. Mix in the sausage and vegetable mixtures
5. In a glass pie dish, arrange the potatoes at the bottom and pour the egg mixture on top
6. Bake for 35-40 minutes, let cool for at least 15 minutes and serve!
Best Ever (and easiest!) Pumpkin Bread
– 4 egg yolks
– 1 cup oil
– 2/3 cup water
– 1 can pumpkin puree
– 3 cups sugar
– 1 1/2 teaspoons salt
– 1 teaspoon cinnamon
– 1 teaspoon nutmeg
– 2 teaspoons baking soda
– 3 1/2 cups flour
1. Preheat oven to 350
2. Mix together the wet ingredients first, add the dry ingredients and mix well
3. Pour into greased loaf pans, bake for 1 hour