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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
- 1/2 a medium onion;sliced
- 1 lb chicken sausage removed from its casing
- 8 large eggs
- 1/2 cup parmesan cheese
- 1/2 cup olive oil divided
- Salt and pepper to taste
Here’s what you do:
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- Step 1: Par Boil the Potatoes until you can insert a fork inside without resistance.
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- Step 2: While potatoes are cooking remove Chicken Sausage from casing and sauté in a skillet. When browned remove and set aside.
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- Step 3: Add the sliced potatoes and onions to the same pan with a little salt and pepper and 1 tablespoon of olive oil.
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- STEP 4: Add the cleaned Escarole to the pan and sauté until wilted.
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- STEP 5: Return the cooked chicken sausage to the pan and combine all the ingredients. Let flavors come together in the pan for a few minutes.
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- STEP 6: Crack the eggs into a bowl with 2 tablespoons of olive oil and the grated parmesan cheese. Beat tougher until well mixed and a little frothy. Then add to the hot skillet with escarole and sausage mixture.
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- Step 7: Swirl the pan around as the eggs begin to set. You can lift the side of the frittata and let the mixture flow out. Continue to do this until the egg mixture is thoroughly set
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- Step 8: Place the pan under the broiler for a few minutes until the eggs are cooked on top. OR You can carefully slide the eggs out onto a large dish and then carefully flip over back into the pan and cook another few minutes.
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- Serve Warm
Give this a try and let me know what you think!
Escarole Frittata
Ingredients
- 1 small head of escarole
- 1/2 medium onion sliced
- 5 medium yukon gold potatoes
- 8 Large eggs
- 1/2 cup olive oil
- 1/2 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