Sausage & Peppers Frittata

Frittatas are God’s gift to breakfast. Do you know how to make them? If not, it’s time to learn. It’s my absolute favorite way to turn last night’s dinner into breakfast.  This morning I needed to use up my mini sweet bell peppers and lucky for me had some sausage on hand. So here we go, Sausage & Peppers Frittata.

Ingredients:

  • 1/2 pound ground pork sausage
  • 1/2 cup finely diced white or yellow onion
  • 1 cup bell peppers, small dice
  • 6 eggs
  • some salt & pepper
  • Extra-virgin olive oil

Heat your pan to med-high and put a little olive oil in to help get your sausage started. Once it’s to temp, start browning the sausage.  When it’s well on its way (still raw in parts, but starting to get some color), add the onions and peppers. It’ll take a few minutes for the sausage to finish cooking and the onions and peppers to soften. I made a cup of coffee to kill time. That was a good call.

Crack and scrambed the eggs in a bowl and season with some salt and pepper. Pour over the sausage and peppers once they are fully cooked and gently move everything around to evenly distribute. Reduce heat to the low side of medium and cover the pan. This is how to make a good frittata. You know how a Dutch Oven works? Low and slow. Take the same, albeit abbreviated, approach with your frittata–reduce the heat, cover and give it a few minutes. I finished my coffee… still a good call.

When the edges of the egg begin to pull away from the pan, it’s time to pop under the broiler (see pic below).  Remove the lid (obviously), make the sure the oven rack is on the second level from the top and set the broiler to low. My frittata took 5 minutes to finish cooking.

Here’s my way of helping a frittata make an easy exit from the pan. Once I remove from the oven, I pop the lid back on for a min. I’m thinking the condensation somehow helps the release the egg similar to the way deglazing works when braising or making a pan sauce. But that’s just my guess.  Using a flexible spatula, run along the outer edges to loosen the sides, then gently run it under the frittata. Slowly guide it out of the pan using both the spatula and by tipping the pan itself. It should slide right out. Other people do this crazy plate flipping thing to cook it and/or remove from the pan, but it just seems ridiculous to me. I like this way better.

Serve with a half grapefruit or some other citrus… it makes a great palate cleanser.

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Comments

  1. Jessica says

    This is one of my favorite breakfast recipes. Some times I use chorizo sausage for some added kick!

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