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Recipes --> Other --> Vegetable and Sausage Frittata

Vegetable and Sausage Frittata

Looking for something different for dinner the other night, Linda decided to try something new – at least to us…a frittata. Using our Farmers’ Market vegetables, along with some Italian sausage, this was a quick and tasty meal using a cast iron skillet.

Serves 6

Ingredients:

10 large eggs 5 tablespoons half-and-half
3/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 cup (4 ounces) shredded cheese, like Gruyere or Gouda
1 tablespoon olive oil
 1/2 to 3/4  medium zucchini, sliced into thin coins
1/2 medium onion, diced
1 medium red bell pepper, diced
1-1/2 cups packed baby spinach
1/2 pound mild or spicy Italian Sausage, browned and crumbled
Chopped or torn fresh herbs like parsley, chives or dill

Preparation:

Heat the oven to 350 degrees Fahrenheit.  In a medium bowl, whisk the eggs with cream, 1/2 teaspoon of the salt, pepper, and the cheese. Set aside.

Heat the olive oil in an oven-safe 10-inch skillet (non-stick or a well-seasoned cast iron pan are best).  Add the zucchini, onions, and bell pepper. Cook, stirring every once and a while until the onions are soft and the zucchini and bell peppers have a little color, about 5 minutes.  Season with 1/4 teaspoon of salt. Pushing vegetables aside, add the sausage to brown, and then finish sauteeing both sausage and vegetables. Add the spinach and stir around the pan until it’s ever so slightly wilted and bright green.

Turn the heat to low. Give the egg mixture another whisk, then pour into the skillet. Shimmy the pan back and forth a bit to distribute the egg around the vegetables.  When the edges of the frittata begin to set and turn lighter in color, slide the skillet into the preheated oven.

Bake for 20 to 25 minutes, until the eggs are barely set and the frittata trembles — like jello — when you give the pan a gentle shake. Keep an eye on it as it bakes and check the frittata a few minutes before it’s supposed to be done. You are not looking for a brown top, just one that looks cooked and barely set.

Serve the frittata hot or cold with fresh herbs on top.