When it comes to making a Frittata, i think it is much like the popular children’s book series from the 80’s and 90’s, called “Choose Your Own Adventure.” Basically, the reader is taken on an “epic adventure,” based on the readers selection. The books allow the reader to make choices based on options given on certain pages in the book, usually after about three or four pages. One option might be, “to visit planet Zatar,” go to page 6 or “to follow the purple goblins to their spaceship,” turn to page 9. As a result, the final outcome can vary from reader to reader, based on what option the reader selects at any given stage in the book.
How does this apply to a Frittata, you ask? HA! Well I believe there are three key ingredients to a Frittata and after that, “Choose Your Own Adventure.” First, eggs – MANY, eight to be exact. Second, olive oil, more than you feel comfortable with using, about a 1/3 cup or more. The right amount of eggs and olive oil are key ingredients to making a Frittata. Finally, a generous amount of Grana Padano or Parmigiano-Reggiano, once you have these three ingredients, the choices are endless! You can add herbs, what type, any type, whatever you have in your fridge or cupboard, potatoes, meats, cheeses, vegetables, spices, etc. “Choose Your Own Adventure!”
For this particular recipe, i will provide ingredients for the Frittata i made for this post. Actually, i made this Frittata more for my breakfast for the week and as a bonus you get it as a post. However, i change it up, based on what i have in my fridge or what ingredients i feel like including. Frittata’s are very quick, about 20 minutes to make and can be made on a Sunday (which is when i usually make them – at least twice a month) and can be enjoyed for breakfast for the entire work week! After all, Breakfast is the most important meal of the day! Frittatas are a great make ahead dish and can be reheated in the oven, microwave or enjoyed at room temperature. Because you can make Frittatas in advance, they are great for weekend Brunches and Potlucks and can be “fancied” up by adding more “exotic” ingredients, opposed to the leftovers in the back of the fridge.
The skillet you use is important, as it is ideal to use one that is oven proof. A good cast-iron pan or stainless steel skillet is perfect for a Frittata. The Frittata is initially cooked on the stove top, but finished in the oven. The Frittata is cooked on the stove top on medium heat to set the bottom of the Frittata. You will know when the bottom is set, as the edges of the Frittata will begin to pull away from the side of the skillet. At which point you would put the Fritata in the oven at 350 degrees, for about 10 minutes, until the top of the Frittata is firm and cooked all the way through. However, if you don’t have an oven proof skillet, never fear, you can use a plate to flip the Frittata to finish cooking it on the stove top. Basically, to do this you would put a plate over the skillet (remember to use pot holders. Ouch!), like a lid and turn the skillet on top of the plate, ultimately moving the Frittata from the skillet to the plate, with the bottom of the Frittata now the top and the top now the bottom. Once you have succeeded at doing this, slide the Frittata back into the skillet to cook it completely. I have not always owned a oven proof skillet – I have had a few Frittata’s drop on the floor while attempting to flip it or had it stick to the bottom of the skillet because the Frittata was not cooked on the bottom yet! The good news is, the more you try the the higher rate of success. Practice makes Perfect!
- 2 sausage links (casing removed)
- ⅓ cup olive oil
- 1 clove garlic minced
- 4 cups spinach
- ⅛ cup water
- ⅓ cup red onion, thinly sliced
- ⅓ cup red bell pepper, thinly sliced
- 8 eggs (see note)
- ¼ cup Parmesan cheese, Grated
- ¼ teaspoon Salt
- Pepper to taste
- Preheat oven to 350°F.
- Remove sausage from casing, cook sausage in 1 tablespoon of olive oil, over medium heat in a 12-inch-diameter ovenproof nonstick skillet, until completely cooked.
- Remove cooked sausage from heat and place in bowl. Set aside.
- Wipe skillet with a dry paper towel. Heat 1 tablespoon of olive oil over medium heat, add minced garlic and cook for 1 minute, add spinach and ⅛ cup of water. Cook until spinach has wilted.
- Remove spinach from heat and place in the same bowl as the sausage. Set aside.
- Wipe skillet with a dry paper towel. Heat 1 tablespoon of olive oil over medium heat, add red onion and red bell pepper. Cook until tender.
- Remove red onion and red bell pepper from heat and place in the same bowl as the spinach and sausage. Set aside.
- Whisk 8 eggs in a bowl, add salt, pepper and half the grated Parmesan cheese.
- Pour the sausage and vegetable mixture into the egg and stir.
- Wipe skillet with a dry paper towel. Heat remaining olive oil over medium heat. When the oil is shimmering add egg mixture and cook until edges begin pulling away from the side of the skillet. About 10 minutes.
- At this stage, place in oven to cook for 10 minutes or until firm on top. However if you don't have a ovenproof skillet, flip Frittata on to a plate and proceed as instructed above.
- Remove from oven, top with remaining Parmesan cheese. Let cool on cooling rack and slice into desired servings.