I learned how to make frittata from The Velveteen Rabbi. Her recipe involves onion, garlic, potato, chorizo or linguica, and eggs layered in a skillet and baked into an egg pie. It’s endlessly flexible based on what you have around: Spinach, feta, green onion, potato. Roasted red pepper, italian sausage, potato, onion, garlic. Sometimes I like to sprinkle the top with hot Hungarian paprika and fresh chopped flatleaf parsley.
I made one today to break a streak of eating like a sad graduate student, using a sweet/spicy chicken apple sausage, tiny red potatoes, and half a yellow onion. Complete photos here, recipe after the jump.
- 4 small Chicken/Apple/Maple sausages, sliced into thin rounds,
- A handful of tiny new potatoes, sliced into thin rounds,
- 1/2 a large onion, chopped,
- six eggs, lightly beaten,
- 2-3 ounces of grated cheddar,
- olive oil, salt, pepper.
- Preheat the oven to 400 degrees.
- Boil the sliced potatoes until tender.
- While the potatoes are cooking, sautee the onions and sausage rounds in a heavy skillet in a little olive oil.
- Grate some cheddar.
- Beat 6 eggs in a bowl.
- Drain the potatoes and sprinkle them with salt and fresh ground black pepper.
- Add them to the skillet and toss with onions/sausage to combine.
- Pour the eggs into the skillet, pushing ingredients around until the egg is evenly distributed. Add a little more fresh-ground pepper.
- Cook for about 2 minutes, then sprinkle the cheddar on top of the skillet. You want clumps that will melt into cheddary goodness.
- Cook for another minute or so, then pop the whole skillet into the oven and bake it for 20 minutes or so or until the eggs firmly set.
- Cut into slices and serve – serves 4-6 as a hearty, tasty brunch.
Refrigerates & reheats well, even better the second day.