When we get bored with our typical lunch choices, I like to make a frittata to change things up a bit. This hearty egg dish is perfect for any meal, really. For dinner, add a salad and some fresh bread or rolls. It makes for a perfect brunch dish on the weekend too. You can switch out the meat and vegetables to suit your taste, or leave out the meat altogether. It's been changed slightly for my family's taste, but the basic recipe comes from How to Cook Without a Book by Pam Anderson. This frittata is cooked in a 10-inch, ovenproof, nonstick skillet (with a lid). You're going to start it out on the stove top, and finish it in the oven. Here's what you need:
- 8 large eggs
- 5 - 6 oz. mild Italian sausage, casing removed
- 2 new potatoes, sliced thin
- 3/4 c. diced red bell pepper
- 1 clove garlic
- 1/4 c. grated Parmesan cheese
- 2 Tbsp. minced fresh parsley
- 2 Tbsp. olive oil
- 1/4 c. water
- salt & fresh ground black pepper
Preheat oven to 400 degrees, and adjust your oven rack to the upper-middle position.
Put olive oil, water, sausage, potatoes, garlic, and a sprinkling of salt & pepper into the skillet.
Set the heat at medium-high, cover, and allow the ingredients to steam for 4 minutes. Then add the red pepper to the skillet.
Cover again and allow everything to steam for 1 minute more. Remove lid, and continue to cook, stirring occasionally, until the liquid evaporates and the potatoes and sausage start to brown - about 4 minutes longer.
While the meat and vegetables are cooking, lightly beat the eggs, Parmesan, parsley, and salt & pepper to taste.
When the skillet ingredients are cooked and ready for the next step, they should look like this:
Next, pour the egg mixture into the pan. Do not stir - cook (uncovered) until they start to set around the edges, just about 1 minute. The edges should look like this:
Put the pan into the preheated oven, and bake until the eggs are puffed and set, about 8 to 10 minutes, but keep an eye on it. Slide it onto a large plate, and cut into wedges. Serves 4.