Recipes

Loaded Frittata

• 3 Italian Sausages (about 360 g total, mild or spicy as you like)
• 2 1/2 C peeled and diced Yukon Gold Potatoes (about 2 medium potatoes)
• 1 C diced Cooking Onion (about 1 medium onion)
• 10 large Eggs
• 1/4 C chopped Flatleaf Parsley
• 1 1/2 Tsp Kosher Salt
• 1/4 Tsp freshly ground Black Peppercorns
• Vegetable Oil, for cooking
• 1/2 C Flavor Bomb Cherry Tomatoes, halved
• 1 1/4 C Baby Arugula
• 1 Tsp Extra Virgin Olive Oil

 

Additional Kosher Salt and Black Peppercorn to taste

Preheat oven to 350°F.

Heat 12″ cast iron or oven-safe non-stick skillet over medium high heat.  Add 1 tablespoon vegetable oil to pan.  Remove casing from sausages (discard casing), and roughly crumble into hot pan.  Fry sausage pieces until golden brown and cooked.  Remove from pan and set aside.

Add onions to hot pan and cook until light golden and soft, about 4-5 minutes. Remove from pan and set aside with cooked sausage.  Add 2 tablespoons oil to pan and cook diced potatoes until golden brown and mostly cooked through, about 5-6 minutes.  Season potatoes with 3/4 teaspoon salt. (If bottom of pan has a lot of stuck on browned bits, remove potatoes and give the pan a quick good wipe before continuing on with adding back 1 tablespoon of oil and browned potatoes.)  Add sausage and onion back to pan and stir to distribute evenly. 

In a large bowl, whisk together eggs, chopped parsley, 3/4 teaspoon salt and 1/4 teaspoon pepper.  Pour egg mixture into pan, now over medium heat and allow egg to run over filling.  With a spatula, lift edges slightly to allow egg to run under.  Let egg mixture cook on the stovetop about 2-3 minutes, to allow bottom to set before placing the pan into preheated oven to finish cooking.  Bake in oven about 20 minutes, until center of frittata is set.  Remove from oven and allow frittata to cool 15 minutes in the pan before serving.

Just before serving, in a medium bowl, toss together halved tomatoes, arugula, extra virgin olive oil, salt and pepper to taste.  Arranged dressed salad on top of the frittata and serve straight from the pan.