Believe it or not, since I went into quarantine I am busier than ever with Zoom conferences and checking in on family and friends. I am organizing, cleaning and trying to stay creative. I feel a bit like a shark – as long as I keep moving I feel “normal”ish.
I have always made Frittata’s…particularly on a Sunday so I can have an easy, nutritious, yummy something to eat when I don’t have time to cook or just don’t feel like cooking.
A Frittata is a great way to use up bits of things in the fridge – it’s easy to make and keeps for 5 days in the fridge.
I literally go shopping in my fridge for the random ingredients. You can use almost anything in them that you would eat with eggs. Get creative and go for it!
This recipe is for my Italian Sausage and Spinach Frittata.
I like to lay out all of the ingredients, treating my preparation like arranging flowers. Food is beautiful and I enjoy working with it. It makes me happy!
INGREDIENTS
The amount of each ingredient you use has to do with the size pan you use. I use a 12” Iron Le Creuset pan. You will want to use an oven proof pan or skillet. You can’t make a mistake, as long as you have enough room in the pan.
4 Mild Italian Sausages
4 Hot Italian Sausages
12 Eggs
6-8 Small potatoes
1 Carton of cherry tomatoes (cut tomatoes in half)
1 Bag of Baby Spinach
3-4 Garlic Cloves finely chopped
Grated Mozzarella & Cream Cheese (but you can use any amount and kind of cheese or combinations of cheeses to your liking)
Sea Salt and Fresh Ground Pepper
INSTRUCTIONS
-Start by preheating the oven to 175 degrees
-Place tomatoes on a small cooking sheet with a just a touch of olive oil. Sprinkle the finely chopped fresh garlic, salt and pepper and let them bake until they are almost dried. They will be incredibly sweet and delicious in the Frittata. (This will take about an hour, so go call a few friends or family while the house fills with the wonderful scent of garlic)
-Put the small potatoes (rinsed) in boiling water, or you can fry them if you prefer.
-When you are ready to prepare the rest of your ingredients, slide the sausage out of the skin and chop it up a bit.
-Heat your pan to a medium temperature on the stove top with just a bit of olive oil in it.
-While the potatoes are cooking, brown the sausage in a pan and cook it until it’s almost done. Then toss in the onions (finely chopped). Leave the stove on a low heat and occasionally toss.
-In a medium bowl, crack your eggs and beat them. Add in 2/3rds of the cheese(s). Mix well. Add salt and pepper to taste.
-When the potatoes are cooked, dice them into small pieces and toss those into the pan with the sausage and onions.
-Add tomatoes to the pan with sausage/tomatoes/potatoes.
-Boost the heat in the oven to 350.
-Toss the spinach into the egg and cheese mixture into pan and mix well. Do not fully cook the ingredients on the stove top at this stage. Remove the pan from the stove top when the ingredients are fully mixed and begin to hold together.
-Once the oven is fully preheated, sprinkle the balance of the cheese on the top of the Frittata. Place your oven safe pan into the oven and continue to cook for 6-8 minutes. Keep an eye on the Fritatta and remove from the oven once the cheese starts to brown. (Depending on the depth of your pan, it may need more or less time to cook).
-To check if the frittata is ready, cut a small slit in the center. If eggs run in to the cut, bake for a few more minutes. If the eggs are set, pull the fritatta from the oven.
You can dig right in once you remove from the oven, then refrigerate the rest. This is my favorite “go to” meal and snack.
Remember it’s a great way to use up leftovers and make the most of your food supply! If you try this recipe, share a photo with us and include what you put into your Frittata on our Facebook group page here: https://www.facebook.com/groups/265395597933295/