Instead, when a friend is stressed, I want to love on her (or him) by preparing edible comfort. When big deal things happen in others' lives, I find myself crafting something tasty. That's how I roll.
And that is how I found myself toting frittata ingredients to an old white house in small town, Alabama.
And as you relish those moments leading up to the BIG moment, that only-happens-once time that is so precious when spent with close friends, you get those close ones well-nourished in a way that says "this is my hug." And also you put flowers in your hair.
Olive oil, to taste
1/2 large (or 1 small) sweet onion, chopped
1 bell pepper, chopped
8 oz. andouille sausage, cut into bite-sized peices
Chili powder, to taste
Paprika, to taste
Garlic powder, to taste
1/2 cup shredded Monterey jack cheese
Warm olive oil in a large oven-proof skillet. Add onion through garlic powder, and saute until veggies and tender and sausage is cooked. Meanwhile, crack and beat your eggs. When veggies and meat are to desired doneness, sprinkle the cheese on top of them and then pour the eggs on top. Let the eggs start cooking, using a spatula to lift up the edges fairly often.
Once the bottom of the frittata appears that the eggs have cooked, place the skillet in the broiler. Cook for a few minutes or until the eggs have set on top and the edges are starting to barn.
Slide the frittata onto a plate and slice to serve.