Sausage and Goat Cheese Frittata

Preheat the broiler.

In a large cast iron skillet (or ovenproof skillet), heat the olive oil over medium heat. Add the sausage and cook until it just begins to brown, about 3-4 minutes. When the sausage has begun to brown, add the shallots. Saute until the shallots are translucent and the sausage is cooked through, about 8-10 minutes.

Add the garlic, thyme, oregano, parsley, marjoram, red pepper flakes, smoked paprika and a sprinkle of salt and pepper. Cook for another 2-3 minutes or until a garlicky aroma fills the air.

Remove the pan from heat and transfer the sausage mixture to a bowl. Set aside.

In a large bowl, whisk together the eggs, half-and-half and a sprinkle of salt and pepper. Stir in the sausage mixture and the goat cheese until they are evenly dispersed among the eggs.

Return the skillet to medium heat and melt the butter. Add the egg mixture to the skillet, and cook for 15-17 minutes or until the edges are set and the middle is still a bit loose. During this 15-minute period, you may need to lift the pan and swirl the eggs to get them to even out. Watch them closely.

Remove the pan from heat. Sprinkle the eggs with the Pecorino cheese and place the entire skillet under the broiler to heat for 2-3 minutes or until the cheese is melted and the top is brown and bubbly.

Remove from heat and allow to sit for 4-5 minutes. Garnish with thyme and serve warm. Enjoy!