Coach Buck’s Frittata

Here’s what we’re going to be whipping up in the kitchen today:

Lookin’ yummy, huh?

Before we get this show started, let me formally introduce our guest chef (hee~hee), Coach Buck.

Here he is pictured with his lovely bride, Ang. She’s da bomb.

I’m going to warn y’all ~ Coach Buck doesn’t cook with exact measurements. He just knows how much to use. Kinda like a sixth sense.

I love to hate people like that.

I mean I hate that I love people like that.

Or is it I hate that I’m not like that.

Or maybe it’s I would love to be like that.

Oh! I’m so confused!

One more thing before we move on ~ Coach Buck left a comment on the blog the other day. Um, yes ~ this blog.

Let us now have a moment of silence, so I can ponder this momentous occasion.

Thank you.

Preheat oven to 350.

Cook up a huge batch of sausage.

Ok. We’re actually not going to use that much sausage in the frittata.

Most of it was used to feed this crew.

Pour a little olive oil into a pan over medium-low heat.

Add in some corn, potatoes and sausage.

Cook over medium-low heat until heated through ~ about five minutes or so~ish.

Throw in some broccoli.

Continue to cook for a few minutes.

Pour in a lot of well-beaten eggs.

Sprinkle some shredded, cheddar cheese on top.

All over the top.

Um-mmmm. I love me some cheese!

Place your pan into the oven and bake for about 15 minutes.

While the frittata is cooling, walk out to your garden and pick some fresh parsley (snort).

Chop it up and sprinkle some on top.

Dig in!

Coach Buck’s Frittata
(Per my best guesstimation)

1 to 2 tablespoons olive oil
1/2 cup roasted potato, chopped
1/2 cup corn
6 cooked sausage links, chopped
1 cup broccoli
10 eggs, well-beaten
1/2 cup shredded, cheddar cheese
Salt & pepper to taste
Parsely

Makes 8 – 10 servings.