I've been making a lot of frittatas lately. Not only are they quick and easy, but you can put just about anything you want in them. You could go Italian, Southern, Southwestern, traditional--whatever ingredients you would normally like in an omelet. The base is very simple--just eggs and milk--and after that, the sky's the limit as to what you can put in there. The only thing you have to be careful about is that you don't add too much of any one ingredient or the egg base won't hold it all!
The version pictured here was Italian and was given a big thumbs up by my DH!
Italian Sausage Frittata
1/4 cup milk (or buttermilk)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 cup ricotta cheese (optional) or you may use grated Asiago, which makes for a creamier texture.
In a large iron skillet, saute the following ingredients over medium high heat until sausage is done and onions are lightly browned:
1/2 pound hot Italian sausage
1/2 cup chopped bell pepper
1/2 cup chopped onion
1 clove of garlic, minced
1/2 cup chopped black olives
When everything else is done, drain any excess fat and add:
a big handful or two of fresh spinach
1/2 tsp Italian seasoning or a heaping tsp of pesto and cook until spinach is wilted.
After the meat and vegetables are cooked, reduce heat to medium low and add egg mixture, making sure the eggs and other ingredients are well distributed in the pan. Let it cook for about 5-7 minutes until the bottom is set. The top will still look runny, but that's okay. While it's cooking, preheat broiler, and then put the skillet under the broiler until the eggs are done on top and the frittata is set. Remove from oven and top with:
2/3 cup grated mozzarella cheese.
Return to oven until the cheese is melted. Remove from oven and let it set for a few minutes before serving. Like quiche, frittatas are best if they're not too hot.
I'm blogging on Casablanca Authors today.