Monday, September 12, 2011

Zucchini Sausage Frittata

A straight edged pan is not the right pan to use when making a frittata, as I learned making this the first time.When I made it again, per the boys request, I used a sloped edge pan. It was so much easier to slide out of the pan and onto a serving platter.

1/2 cup oil
2 cups 1/2 inch cubes of potatoes
kosher salt
ground pepper
garlic clove
1 pound sausage, removed from casing or crumbled*
1 onion
2 cups 1/2 inch cubed zucchini
10-12 eggs, beaten

Heat oil to medium high heat. Add potatoes, salt and pepper. When the potatoes are almost golden brown and delicious add the garlic. Remove from the pan to drain on a paper towel.

Next brown your sausage until no longer pink. Remove from the pan to drain on a paper towel.

Saute the onions with some salt until almost translucent. Add the zucchini and cook until both begin to brown.

Stir in the sausage, potatoes and beaten eggs. When the edges of the egg mixture is cooked, fold them in to the middle of the pan so that more raw eggs ooze out to the side and cook. Continue until no more raw eggs oozes out. Then leave it alone to firm up.

  • Moving the middle of the egg mixture like scrambled eggs will help to cook the eggs also. But don't over do it or you will be making scrambled eggs. 
Waiting to be flipped
Once the bottom part of the frittata (pan side) moves as a whole when the pan is rocked back and forth, it's time to flip. 

Take a dish or pan larger than your frying pan and place it on top of the frittata then gently flip the pan over. The uncooked top portion will now be the bottom. Slide the frittata back into the pan. Cook until the frittata moves as a whole. cut into slices and serve.

*Chef's Note: If all you have is breakfast sausage and you want to give this dish more of an Italian flare, add 1/2 tsp each dried basil, dried oregano, dried thyme and 1/4 tsp dried rubbed sage to the sausage as it browns.

1 comment:

Michelle said...

Had this for dinner last night and it was great! Leftovers are good as well. Thanks for the recipe!