Tonight I’m using what is already in my refrigerator to create a satisfying meal for my family!
Serve this with Oven Baked Broccoli and any bread you have.
- 2 tablespoons unsalted butter
- 1 large onion, sliced
- 3/4 teaspoon course salt
- Freshly ground black pepper
- 8 large eggs
- 1/4 cup milk
- 1 cup diced Little Smokies
- 1 tablespoon chopped fresh herbs, like parsley, thyme, or dill
- 1 cup grated Swiss or cheddar cheese
Position a rack about 8 inches from the broiler and preheat.
Melt the butter in a medium skillet that is oven proof. Add the onions and season with 1/2 teaspoon salt and some pepper. Cook, stirring occasionally, until the onions get very soft, about 15 minutes. Meanwhile, whisk the eggs and milk in a medium bowl with the remaining 1/4 teaspoon salt and some pepper until smooth.
Stir the eggs, Smokies, herbs and cheese into the onions.
Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and set aside for 5 minutes.
Cut into wedges and serve warm.