I always have grand ideas of making delicious quiche for winter breakfasts but almost never get around to making the crust, freezing it, blind baking it off, letting it cool and then making the quiche. A frittata has the same silky egg texture without having to deal with the crust. Additionally, this is a plus for those in life who are gluten intolerant.

• 8 eggs
• 1 C cream
• 1 tsp salt
• 1 tsp pepper
• 8 oz venison sausage
• 1 onion

1. Heat oven to 325F
2. In a large frying pan, brown off the sausage getting good color
3. Dice the onion into small onion
4. Lift the sausage from the pan and let rest
5. Add the onion, salt, pepper to the sausage drippings and sweat over low heat until translucent
6. In a large bowl combine the eggs and cream and whisk (or immersion blend) until well combined
7. When the onions are soft add the sausage back to the frying pan being sure to distribute both evenly throughout the pan
8. Pour the egg mixture over the sausage onion mixture
9. Place in the oven until the egg is fully cooked through (about 25 min)
10. Remove from the oven and let set 5 minutes
11. Invert the frittata over a serving dish or serve directly from the frying pan
12. Serve with a green salad or shaved vegetable slaw