Recipe of the Week – Deep Dish Breakfast “Pizza” Frittata

by Chef Tim Recher

This is a paleo recipe that I am trying out. I’m originally form Chicago (the home of the Chicago Blackhawks for our Canadian members!) and have pretty strong opinions about what Pizza really is.

So while this is a frittata in reality, I think it has the same flavors of a Deep Dish Pizza (real pizza of course!)

DEEP DISH BREAKFAST “PIZZA” FRITATTA

• 1 lb. raw Italian turkey sausage, I used hot (taken out of casing)
• 10 whole eggs, beaten
• 3 cups sliced mushrooms
• 3 each sweet potatoes, baked, cooled, diced
• 1 large onion, diced
• 3 each poblano peppers, diced
• 3 large roma tomatoes, diced
• 2 cups sliced black olives
• Salt & pepper to taste

1. Using a large cast iron skillet over high heat add the sausage and flatten it out to render and brown
2. When the one side is nice and brown, using a wooden spoon to break it up and stir. I like to leave it in some good sizes pieces, not to small so when you take a bite you get a big chunk of pizza sausage flavor
3. Add the onions and peppers, stir and sauté for a good 2-3 minutes until the vegetables start to caramelize and soften
4. Add the potatoes & yams, stirring again for a couple minutes
5. Add the olives & tomatoes, stir for a minute and season with salt & pepper
6. Pour in the eggs, stir once to combine it all and put the entire thing into a 350 degree oven
7. Bake for 10-20 minutes depending on your oven until the eggs are cooked through and the whole thing gets nice and brown
8. Set aside to cool for 10 minutes
9. Flip it out—the best way is to place a cutting board over the top and just flip the whole pan over onto the board carefully
10. Let it cool for at least 15 minutes before cutting
11. I cut it into 8 portions, wrapped them up and stick them in the freezer. They re-heat beautifully for a quick breakfast or even lunch

The entire recipe: 2527 calories; 182 g carbs; 160 g protein
I cut it into 8 portions: 316 calories; 22.8 g carbs; 20 g protein