You’d be hard-pressed to find a dish more versatile than a frittata, which is probably why so many cultures and cuisines have something comparable. In Spain, tortilla Española is a regular part of a classic tapas spread; China has its egg foo yung; and France, of course, is famous for omelets and quiches.
A frittata is a simple Italian dish that can be served at any time of day. It’s a favorite aboard our wooden cutter, Opus, for either brunch or an equally tasty lunch or dinner, with a green salad and a loaf of good bread. It can be made quickly if surprise guests come aboard; it keeps well and makes a great snack while underway, during any watch. It can be vegetarian, gluten-free, served hot or cold, and made with just about any ingredients you have on hand. The main thing is: Don’t overcook it! You want a creamy, custardy consistency.
If you’d prefer a lighter frittata, consider replacing sausage with 1/2 to 3/4 cup smoked, shredded salmon; add it to pan just before adding egg mixture. For a fancier touch, make a soufflé frittata by separating egg whites and beating into soft peaks before folding into the yolk mixture.
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Sausage Frittata with Spinach, Red Peppers and Cheese Recipe
- 2 Tbsp. olive oil
- 1 cup sausage, sliced
- 1/2 cup chopped onion
- 1/2 cup chopped sweet red pepper
- 2 cups raw baby spinach (or to taste)
- Salt and pepper, to taste
- 8-10 eggs
- 1/4 cup whole milk or cream
- 1 cup fontina cheese, coarsely grated (can substitute Gouda or Emmental)
Yields 6 servings.
Preheat oven to 375 degrees F. In a nonstick, lightly oiled, ovenproof 10-inch skillet (cast iron is ideal), heat the oil over medium heat. Saute sausage until it begins to brown. Add onions and peppers, and saute until slightly soft. Add spinach, and cook down until wilted. Season to taste with salt and pepper.
Break eggs into a large bowl. Add milk or cream and whisk lightly. Stir in 3⁄4 cup of the shredded cheese. (Reserve 1⁄4 cup to sprinkle on top.) Add egg mix to pan, and gently stir to mix ingredients. Cook on medium-low heat until edges just begin to firm up. Top frittata with reserved cheese.
Place on middle rack of oven and cook until center is just set, about 10-12 minutes. (Center might not be brown; this is OK.) Remove and let cool for about 10 minutes if serving warm. Either slide it onto a serving dish or serve from the pan. Cut into wedges and enjoy.
Preparation: at anchor
Time: 30 minutes