Frittata with Escarole, Potatoes and Chicken Sausage

Frittata is an easy go to meal in my house. Although I usually make it on a friday, it's definitely a quick dinner for any night of the week. I love it because its quick, easy and versatile.  There are so many  ways you can make frittata. I usually like to make it with potatoes and italian peppers.  Growing up my Mother would make it with leftover pasta. You could also make it with leftover vegetables, and even rice. The possibilities and flavors are really up to you. 

All you need to start a basic frittata are some eggs, olive oil and cheese. The frittata recipe I am putting up today is made with escarole, potatoes and chicken sausage. Weather your adding to your collection of tried and true fritata recipes, or your trying one for the first time this one is sure to please. Although this one involves a few steps, I personally thnk its worth it in the end.  

Ingredients 

• a small head of escarole, cleaned and cut
• 5 medium yukon gold;parboiled and cut into chunks
• ½ a medium onion;sliced
• 1 lb chicken sausage removed from its casing
• 8 large eggs
• ½ cup parmesan cheese
• ½ cup olive oil divided 
• Salt and pepper to taste

 Here's what you do:

Give this a try and let me know what you think!  

Escarole Frittata

Frittata made with escarole, chicken sausage and potatoes.

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Ingredients

  

• 1 small head of escarole
• ½ medium onion sliced
• 5 medium yukon gold potatoes
• 8 Large eggs
• ½ cup olive oil
• ½ cup parmesan cheese;grated
• 1 lb of chicken sausage removed from casing
• Salt and pepper to taste

Instructions

 

• Par boil potatoes until soft. Peel and slice.
• While potatoes cook sauté chicken sausage in a skillet with 1 tablespoon of olive oil until browned. Remove and set aside.
• Add the potatoes and sliced onion to the pan with another tablespoon of olive oil and sauté until golden brown. Add the cleaned and cut escarole to the pan and cook until wilted. Return the cooked sausage to the pan. Continue to cook for another few minutes.
• Crack the eggs into a bowl with 2 tablespoons of olive oil and parmesan cheese. Beat well until a little frothy. Turn up the heat on the pan and add the egg mixture.
• While the eggs set swirl the pan around and lift the edges to allow the eggs to flow out. Continue to do this until the eggs are pretty set on top.
• Take the pan and place under the broiler for just a few minutes until the eggs cook through. DO NOT WALK AWAY. Carefully remove the pan, let cook 5 minutes and then transfer frittata to a serving dish. Serve warm.

Notes

Optional: Once the eggs set, carefully slide the frittata onto a large plate. Turn the pan over the plate with one hand and flip over the plate with the pan on top to cook the other side. Return to the stove for a few minutes.

Tried this recipe?Let us know how it was!