This dish is ideal for a brunch or a delicious weekend breakfast. The leftovers slices are great for a quick nutritious weekday morning meal. To make this a vegetarian recipe just substitutes veggie sausages or leave them out. These are just guidelines – please add your favorite veggies and cheeses to create your own special frittata.
Frittata with Spicy Sausage and Mixed Greens
½ Cup cream or milk (you can use non-dairy milks also)
1 Cup grated cheese (reserve ¼ cup for baking)
1 Cup spicy turkey sausage (cooked and cut ¼ inch rounds)
½ Cup red bell peppers (cut in 1 inch pieces)
¾ Cup Swiss chard (finely chopped)
¼ Cup dandelion greens (finely chopped)
1 Medium onion (coarsely chopped)
2 Tablespoons green onion (finely chopped)
10 Cherry tomatoes (cut in half) or 1 large tomato (cut in 1 in pieces)
2 Tablespoons Italian parsley (finely chopped)
¼ Teaspoon fresh or dried thyme
1 Teaspoon sea salt and pepper to taste
Red pepper flakes (to taste)
Preheat the oven to 350 degrees. Spray the bottom and sides of a 10 inch round baking dish or ovenproof ramekins (you’ll need 2 to 6 depending on their size) with nonstick spray. In a medium large bowl, whisk together the eggs, milk and salt and pepper. Add the rest of the ingredients except for a few tomatoes and ¼ cup cheese and stir to combine. Pour the mixture into the baking dish or ramekins and carefully arrange the reserved tomatoes on top. If this is too much trouble just add the tomatoes with the rest of the veggies. Sprinkle the remaining cheese on top and put the baking dish into the preheated oven.
Bake for 30 to 45 minutes uncovered and check to see to see if the middle is set. (It may take less time if you are using ramekins so check them at 20 minutes.) If the top starts to get too brown cover with foil and continue baking until the frittata is fully set and puffs up a bit like a soufflé. Remove from the oven and let cool a few minutes before serving. The Frittata is great served hot or room temperature. I like to serve it with a mixed green salad, fresh fruit and freshly baked muffins.
Until next time, “Savor every morsel of life” Chef Kate
Images by: Lauren Lemons