I was at the store today and a lady was sampling some pork sausage. She overcooked it a little and boy did it taste good. I walked down a couple of isles and went back and bought some. My taste buds got the best of me. I just love crispy sausage.
So while I was contemplating what to make for dinner I decided on a frittata. I had some eggs I needed to use up. Then I thought, oh that sausage is calling my name. So that is how I came up with the idea to make a frittata.
You can make basically any kind of frittata as long as you have eggs, milk or cream, cheese and fresh veggies. I usually start mine with sauted onions and peppers. Below is my new recipe. I have to say it is cookbook worthy because my 9 year old daughter Cassie loved it. She raved over it throughout the entire dinner. This is saying a lot for a kid who lives on cereal and chips.
Sausage and Onion Frittata
1 package of mild pork sausage (Any gluten free brand)
1/2 onion, minced
1/2 red or orange pepper, chopped
1-2 Tbsp. oil
1/2 cup cream or dairy free milk
1 garlic clove minced
2-3 Tbsp. fresh chives, chopped
1/2 cup mozzerella cheese
1/2 cup cheddar cheese
1/4 tsp. salt
Fresh ground pepper, to taste
1-2 Tablespoons parsley
Fresh tomatoes or salsa for garnish, optional
Preheat oven to 425 degrees.
You will need one large frying pan and one small frying pan.
Slice the sausage into 1/2 inch slices. Then slice those slices into halves or quarters. Place in large frying pan and brown on both sides. ( I like to brown mine until it is a little crispy. You can brown as desired) Note: You can also brown it like you would hamburger if you prefer.
Meanwhile, saute onions and pepper in small frying pan with oil until translucent.
In a medium bowl whisk together cream and eggs. Add salt, cheese, chives, garlic and pepper and mix to combine.
Once sausage is brown, add it to onions and drain grease out of pan. Return pan to stove top, ligthly spray with cooking spray. Pour sausage and onion mixture back into large pan and spread evenly.
Pour egg mixture over sausage and onions. Sprinkle top with parsley. Cook over medium heat, without stirring, for 5 minutes. Wrap frying pan handle with foil.
Place frittata in oven for 15 minutes or until cooked through.
Serve with fresh salsa or sliced tomatoes.
© Rachel Carlyle-Gauthier,2009