SPICY SAUSAGE FRITTATA
Frittatas are beautiful and make a great breakfast or lunch. I love how easily you can customize them, using whatever veggies and meat are left in your refrigerator on a Sunday morning without it ever feeling like a meal thrown together with leftovers. We start the frittata on the stove to get a crunchy outside and then transfer it to the oven to bake off, almost like a soufflé. It’s easy and delicious, and it all happens in one pan, which makes for easy cleanup. SERVES 6 TO 8
PREP TIME: 10 minutes
COOK TIME: 30 minutes
1 tablespoon extra-virgin olive oil
1 red onion, finely diced
1 or 2 garlic cloves, minced
1 green or red bell pepper, finely diced
8 eggs
10 ounces spicy Italian sausage, cooked
1 cup cherry tomatoes
Salt
Freshly ground black pepper
- Preheat the oven to 350°F.
- In a large ovenproof skillet over medium heat, heat the olive oil. Sauté the onion, garlic, and bell pepper until the onion is slightly translucent, about 5 minutes.
- In a large bowl, gently whisk the eggs together until just combined. Stir in the sautéed veggies, sausage, and tomatoes. Season with salt and pepper.
- Pour the egg mixture into the skillet, and allow it to cook until the edges begin to pull away, 3 to 5 minutes.
- Transfer the skillet to the oven, and cook until the frittata is set, 15 to 20 minutes.
- Serve immediately.
VARIATION 1 COBB FRITTATA: For a less spicy dish, omit the sausage and peppers, and replace them with 10 ounces diced chicken; then top the frittata with a sliced avocado.
VARIATION 2 SMOKED SALMON FRITTATA: Replace the meat and peppers with asparagus, and top the cooked frittata with about 6 ounces smoked salmon and a handful of sliced scallions.
PREP TIP: Make a really large frittata, cut it up, and freeze it for later. Defrost overnight in the refrigerator, and reheat in the oven before serving.
