Forget omelets. Try this wonderful frittata next time you're cooking up a breakfast. And of course serve it with some fresh fruit! The photos you see here are actually a take-two of the recipe. We tried it earlier with prosciutto and arugula and weren't very satisfied with it. We'd still make one more addition (cream!) the next time but overall this was yummy. We swapped in sweet Italian sausage and caramelized onions so that's probably what did it. As with omelets the additions to the frittata can be whatever your heart desires!

We originally saw the recipe for Egg White Frittata with Lox and Arugula from Giada. We decided to explore a little bit and merged her recipe with this Frittata recipe from Alton Brown. And this is what we came up with!

Our Very Own Frittata
Complete with Sweet Italian Sausage and Caramelized Onions

6 eggs (3 egg whites, 3 whole eggs)
3-4 links sweet Italian sausage, casings removed
1 onion, thinly sliced
olive oil
salt and pepper
other desired seasonings for the eggs

The first step is cooking whatever you're putting in the frittata. Here's what we did: in a medium frying pan begin caramelizing onions. (If you're unfamiliar with the method, just google some tips but basically it's a slow sauteing method.) Once the onions have caramelized add the sausage and brown.

Meanwhile beat the eggs. Add in the salt and pepper and whatever seasonings you want. We used a little dried oregano. Add in a little cream if you have it.

Add the egg mixture to the same frying pan with the sausage and onions. Stir to combine the ingredients. Cook for 4 minutes without stirring. Once the eggs look like they are set in the middle take a spatula and push back the outer edges of the egg so the uncooked egg will fill the space and cook.

Both Giada and Alton Brown call for further cooking the oven. But we just recommend flipping the frittata and letting it cook for a few minutes that way. In our first frittata try we cooked it as directed and thought this dried it out a little. We were much happier with the flipped results. To flip the frittata, place an inverted plate directly over the pan. Hold the bottom of the plate and the handle of the pan then flip together and then slide the flipped frittata back into the pan. (Trust me, it's easier than it sounds.)

Serve with a little freshly grated parmesan.

1 comment:

  1. Sounds wonderful. I think I had a frittata with you and Patrick at that restaurant with the "different sounding" name next to Fosters. Was very good as I remember.