Lodge Brunch Frittata

Preheat an oven to 350°F.

Place the brioche cubes on a baking sheet and toast in the oven until lightly golden, about 15 minutes. Let cool.

In a large bowl, whisk together the eggs, half-and-half, salt and pepper. Gently fold in the brioche cubes, cheese and green onions. Cover with plastic wrap and refrigerate for 1 hour.

In the deep half of a frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and cook, crumbling with a spatula, until well browned, 8 to 10 minutes. Transfer to a bowl.

In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms and cook, stirring occasionally, until browned and tender, 8 to 10 minutes. Transfer to the bowl with the sausage. Reduce the heat to medium and warm 1 Tbs. of the olive oil. Add the yellow onion and cook, stirring occasionally, until caramelized, 10 to 15 minutes. Add the bell pepper, sausage and mushrooms to the pan and cook until warmed through, about 1 minute.

In the shallow half of the pan over medium heat, warm the remaining 1 tsp. olive oil. Pour the egg mixture into the deep pan and stir to evenly distribute the sausage and vegetables. Place the shallow pan upside down on top of the deep pan and cook until the center is beginning to set, 4 to 6 minutes. Uncover the pan and run the spatula around the edge of the frittata. Re-cover with the shallow pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, 4 to 5 minutes.

Gently slide the frittata onto a cutting board and let rest for 5 minutes. Cut into slices and serve. Serves 8.

Williams-Sonoma Kitchen.