Double Whammy

Roasted vegetables are a staple in our house. They are so easy and so versatile. I'm never without root veggies, onions, and carrots so the base is always there. Last night I tossed a bunch of fresh asparagus on top of potatoes, onions, carrots, and red pepper to roast along with smoked sausage at the last minute (last 8 minutes to be exact) and it turned out scrumptious. I tossed all the vegetables with a little peanut oil for a simple change and used a Cajun seasoning for spicy interest. Because I had an unexpected houseful I made two big pans of this wonderful concoction and lo and behold, I had leftovers. Not a lot mind you but enough to make a delightful frittata for breakfast this morning. I chopped the roasted potatoes, onions, peppers, a couple of asparagus spears, few hunks of smoked sausage and spread this in the bottom of my non-stick (can be used in the oven) omelet pan that had been sprayed with cooking spray and set it on low heat on the stove. In the meantime I preheated the oven to 300 degrees and beat together 6 eggs, 2 tablespoons sour cream, a couple shakes of the Cajun seasoning I used last night and enough milk to make 2 cups of this mixture. I poured the liquid over the heating vegetable mixture and let this come to a slow bubble on the stove. After sprinkling about a cup of grated cheddar cheese on top,the frittata is transfered to the oven and cooked until set, when a spot about the size of a lemon slice is still jiggly in the center of the frittata you can pull it out of the oven. Let it rest about 10 minutes and it will finish setting. It's great just as it is or served with a fresh salsa of any sort. I had some leftover mango salsa I served it with and it was delicious.