I love frittatas. There's a rustic charm about them. They are super easy to make and they are just as delicious as omelets without any of the fussiness.
Now, when I make frittatas, I usually end up making at least two...one with fewer ingredients for Gabe and Joey and one with all the good stuff for Vic, Marty, and me. I prep everything I can together, split it for the two frittatas, and then add the good stuff to one. This makes enough that I have leftovers even though I'm feeding 3 growing boys and 2 adults.
Western Frittata
plus a Sausage and Cheese Frittata
Ingredients
- one large onion, diced
- 6 cloves of garlic, minced
- 1 lb sausage links, browned and sliced
- one large bell pepper, seeded and diced
- a large handful of grape tomatoes, quartered
- one 8oz can of sliced mushrooms
- 4 cups shredded cheddar cheese
- 8 sticks of string cheese, cut into slices
- 1 doz eggs
- 2 cast iron (or oven safe) frying pans, 1 8in and 1 10in
- saute onions and garlic in butter over medium heat until onions are translucent
- split onions and garlic between 2 bowls
- brown and slice sausage; put half in each bowl
- saute bell peppers, tomatoes, and mushrooms until you get a little browning; add all of it to one bowl
- split the shredded cheddar and add to both bowls
- slice the string cheese into 1/4in pieces and divide between bowls
- break 5 eggs into bowl with just sausage and cheese; break 7 eggs into the other bowl
- mix thoroughly
- pour the sausage cheese mixture into a lightly greased 8in cast iron frying pan
- pour the western frittata mixture into lightly greased 10in cast iron
- preheat oven to 375
- while oven preheats, start cooking the frittatas on the stove (cook over medium heat until the outer edges start to set)
- transfer frittatas to oven...if your cast iron frying panhas a wooden handle, make sure you remove it...please don't ask me how I know that needs to be done
- cook frittatas until eggs are completely done and the top of frittatas are slightly brown
Do you have a favorite egg based recipe?