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Sunday, February 7, 2010

Sunday Frittata

Frittatas are fun to make. They are so simple but they look like you really slaved away. You can also put just about anything in a frittata that sounds good which is why it is a perfect Sunday breakfast meal for me. I can get something on the table that looks amazing while cleaning out the dregs of the fridge and preparing to shop for the week once again.

So today I've got some spinach, an onion, a link of sweet Italian sausage, some basil, a red bell pepper and half a tomato. Easy enough! That's really all there is to it. Open the fridge. What do you have in there? Bacon? That works... Salami? For sure... Turkey? That'll do! You get my drift. Add in a few veggies and you have something hearty and yummy that's all your own.

What you'll need:

One or two links of Italian sausage (or meat of your choice)
1/4 cup of chopped basil
1/2 a chopped red pepper
1/2 a large tomato, guts removed and chopped (otherwise the tomato makes the frittata to wet)
a handful or two of spinach
one small onion, chopped
a 12 inch non-stick skillet

What you do:
Preheat your oven's broiler. Beat 8 eggs in a bowl with 1 tsp of water and set aside. Start by cooking your meat if it's raw. In my case, I will start by removing the casing from my sausage and browning it so it looks like ground beef. When that is done remove it to a plate. Put a little olive oil in the pan and saute the onion, red bell pepper and tomato until soft. Add in the basil and spinach and saute until it cooks down. Turn the heat down to medium low.

Pour your eggs over the meat and veggies and start moving them around the pan like you are making scrambled eggs. When the eggs start to set slightly spread them evenly about the pan and let them cook through on the bottom. No more stirring. Watch you flame. You may need to turn it down. You want the frittata to cook almost all the way through. When you are at the point that you have it almost cooked through but it's still liquid at the top take the pan off the flame and put it under the broiler for about 2 - 4 minutes. Watch it carefully! You want a frittata, not a hockey puck.

When it's done you can remove it whole from the pan and place it on a cutting board. Put some cut fruit along side it and serve it at the table right on the cutting board. Make sure everyone is sitting down when you bring out your masterpiece. You can cut it and serve it at the table for effect, wowing everyone around you. If your family is not paying attention or doesn't give you the response you deserve, I give you permission to channel my husband's grandmother and give each member an Italian backhand. That should shape them up!



  1. Yeah, I can't make a fritatta if my life depended on it. Hockey puck is always a good description! Looks yummy.