Today Mike and I have a wedding to attend. We are looking forward to it with excitement, but, the wedding ceremony is at 1:00pm, so we were trying to figure out when we’d be eating. With my being on Weight Watchers, I never want to go hungry to anything with food I have no control over — because I am seafood eater– if I see food; I eat it.
I decided we would have a hearty breakfast, a little later in the day. I have made scrambles on many occasions, but since I had time today, I decided to make a Frittata, the way it’s supposed to be done; started on the stove and finished in the oven. I’ve never made one before, so I looked up a couple of recipes, and as is my style, modified it. So here goes:
INGREDIENTS: (Serves 6 to 8)
- 1/2 to 1 C diced red onion
- 1/2 Yellow sweet pepper, diced
- 4 large mushrooms, sliced
- 4 C baby spinach, rough chopped
- 12 cherry tomatoes, halved or quartered, depending on size
- 4 medium red bliss potatoes, microwaved for 4 minutes, then sliced
- 3 large links sausage – we used a combo of sweet and hot Italian sausage – cut into bite size pieces (we cut slices then each slice in half)
- 2 tbsp. butter
- 2 tbsp. olive oil
- 8 eggs, whipped
- 3/4 C shredded cheese – Mexican blend, Colby Jack, Mild cheddar will all work
- 1 to 2 tbsp. Sriracha or 1 to 2 Tsp. of Hot Sauce
- Salt & pepper to taste
Preheat oven to 450 degrees
Prep all your veggies and set them aside
Beat 8 eggs, with a little milk or splash of water, then stir in the Sriracha or hot sauce and cheese — set aside
In a large, oven proof skillet (I used a 14″, non-stick skillet, though you could use stainless or cast iron, as long as it is oven safe up to 450 degrees), heat the butter and olive oil. Using the combination will keep the butter from browning and will keep the dish from sticking.
Wash the potatoes, stab them once and put them in the microwave for 4 minutes, to start the cooking process. Remove them carefully as they will be hot, cut them in half, then thin slices. Set aside.
Add the onions and peppers and stir them until they just begin to soften and add the sausage to the pan. Cover and let it cook about 2 to 3 minutes, stirring once.
Now add the sliced potatoes to the pan, and season with salt. I used Lawry’s Seasoned salt and just sprinkled a single, light layer over the pan. Cover again and cook another 2 to 3 minutes. By now the sausage is fully cooked and the potatoes are as well.
Add the tomatoes and mushrooms and cook uncovered until the mushrooms just begin to soften up.
Finally, add the spinach and turn over once or twice till it just begins to wilt.
Make sure your ingredients are evenly spread in the skillet and pour the egg mixture over them. Let it continue to cook for 30 to 45 seconds until you see the egg begin to firm up on the edges. Using a pot holder, carefully put the pan into the middle of the pre-heated oven, and set your timer for 10 minutes. This may or may not be enough time, but you want to check it at 10 minutes. I let ours cook 12 minutes. It came out perfectly.
You will see the eggs have puffed up. You can tell it’s done when it is fully set – Jiggle the pan a little (remember the handle is HOT – use an potholder or oven mitt) or use a cake tester in the middle – it will come out clean. When it is fully set, remove it from the oven. It should not be too brown on top. Do not overcook it please – the egg will turn rubbery.
Using a spatula, make sure the outside edge is all loose, then carefully slide the frittata out of the pan and onto a serving plate. Slice into wedges using a serrated knife and serve with a side of fresh fruit and berries.
It is a wonderful dish for a brunch with family, taking about 30 to 40 minutes, start to finish, including the prep time.
Frittatas are a wonderful dish, like quiche without a crust. If you don’t like sausage, you could omit it entirely, or substitute diced ham or crumbled cooked bacon. You could also add asparagus, semi-cooked broccoli, diced cooked green beans or brussels sprouts. It’s one of those “make it your own way” dishes aka “refrigerator clean-out” or “everything but the kitchen sink” dishes.
This is a great brunch dishes, but also reheats well, just 45 seconds in the microwave, making it a great dish to take for lunch at work.