Fluffy Summer Frittata with Asparagus, Peppers and Sausage
Start to finish: 30 minutes
Hands on time: 20 minutes
8 large eggs, lightly beaten with 2 tablespoons milk or water
1/2 teaspoon salt plus more
Pinch of nutmeg
Freshly ground black pepper
2 tablespoons unsalted butter
1 lb Italian sausage, crumbled
1 large onion, diced
6 new potatoes, sliced into 1/4-inch small dice (keep it small or they won’t cook tender)
1 red bell pepper, sliced into 1/4-inch small dice, about 1 cup
1 bunch asparagus, trimmed and sliced into 1-inch pieces
1 1/2 cups grated Monterrey Jack cheese
Set the oven rack to the second highest position and preheat the broiler.
Whisk together the eggs, 1/2 teaspoon salt, nutmeg, cayenne and a few grinds of pepper to taste in a medium bowl.
Heat a large (12-inch) oven safe frying pan over medium-high heat and add the butter. When it sizzles add the crumbled sausage and cook it, breaking it down into small chunks until no longer pink. Transfer the sausage to a plate.
Add the onion and potatoes to the hot fat in the pan along with a sprinkle of salt and pepper. Cook the potatoes, stirring every now and then for about 4 minutes or until they begin to soften. Add the bell pepper and asparagus and another sprinkle of salt and pepper and continue to cook and stir occasionally until the vegetables are tender and the potatoes are lightly browned, another 5 minutes. Taste a piece of asparagus to see if it’s tender. If it’s not, cook it another minute or two. Spread the vegetables evenly over the bottom of the pan and sprinkle the sausage and cheese evenly over the top.
Pour the beaten eggs evenly over the vegetables and reduce the heat to low. Cover the pan and cook it for 2 minutes then remove the lid and transfer the pan to the broiler. Broil the frittata for about 4 minutes or until the top is lightly browned and the eggs have firmed up in the center. To test for doneness, press the center of the frittata lightly with your finger. If it feels firm, it’s done.
Remove the frittata from the oven and let it rest for 3 minutes on the counter to continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools. Serve the frittata hot or at room temperature.
Extra Hungry? Add a few handfuls of mixed greens with a sprinkling of cut grape tomatoes, a glug of olive oil and a sprinkle of lemon juice, salt and pepper. It’s simple, fresh and super easy (delicious as well).
In the glass: A frittata is a favorite quick and easy dinner, especially when paired with a glass of Prosecco, a slightly fizzy white wine from Northern Italy. Or you can try a vinho verde from Portugal. Both are reasonably priced and sure to make dinner more of an event.
Click here to print this page | Recipe courtesy of Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.
sounds wonderful! Can I make this using egg beaters for the 8 whole eggs? We are looking to lower cholesterol content. We would also look at modifying the cheese. Any suggestions on that? Or do we just pass on the idea of frittata?
You can definitely use egg beaters in this recipe instead of the whole eggs. Try using about 1 1/2 cups eggbeaters. Instead of the Monterrey Jack, try using a mix of Parmesan cheese and skim mozzarella. It will lower the fat but still be delicious!