For whatever reason, I’ve always been scared to make a frittata. I’ve considered it to be a complicated dish, and I’ve preferred to stick to my basic scrambled eggs … yes, even for dinner.
But I finally worked up the courage to try making one on Saturday, and I was pleasantly surprised to discover just how easy frittatas are to make!
Oh, but do yourself a favor. When taking the skillet out of the 475 degree oven, don’t grab the handle.
Sausage, Broccoli, and Cheddar Frittata
(Adapted from this recipe)
- 8 large eggs: 5 whole eggs and 3 egg whites
- 2 tsp olive oil
- 2 Italian sausage bratwursts (I used chicken sausage, but you could use pork or turkey)
- 1 cup sliced red onion (I used about half of my onion)
- 2 cups chopped cooked broccoli (I used frozen chopped broccoli that I cooked in the microwave)
- 1/4 tsp salt
- 1/2 cup shredded extra-sharp Cheddar cheese
- Preheat oven to 475 degrees.
- Do yourself a favor and prep all of your ingredients first. Cook and chop your broccoli, slice the onions, and shred the cheese. Also, slice the bratwursts down the middle so you can easily remove the meat from its casing.
- Put the eggs and egg whites into a medium bowl. Add 2 tbsp of water and whisk well.
- Heat oil in a medium OVENPROOF nonstick skillet over medium heat. Add the onion and cook for a couple of minutes. Then add the sausage (removed from its casing). Break up the sausage with a wooden spoon while cooking.
- After the sausage is cooked through and the onions are softened, add the broccoli. Cook for another 2 minutes, stirring occasionally.
- Add 1/4 tsp salt and pepper to taste.
- Pour the egg mixture into the skillet. Make sure the mixture is evenly distributed around the skillet.
- Reduce the heat to medium-low and cover the skillet with a lid.
- Let the mixture cook for 8-9 minutes, or until it looks like it has set around the edges but is still a little runny in the middle.
- Sprinkle the Cheddar cheese on top of the mixture.
- Place the skillet into the oven for 3-5 minutes, until the frittata looks set and is starting to brown a little.
- CAREFULLY (see picture above ) remove the skillet from the oven, using an oven mitt.
- To serve, run a spatula around the frittata to loosen it from the skillet. CAREFULLY (with that mitt, again!) slide the frittata from the skillet onto a large plate. Use a pizza slicer to cut and serve the frittata.
I served mine with roasted rosemary red potatoes. I used three small red potatoes and cut them up into small pieces. I softened garlic and red onion in a skillet with a little olive oil, and added the mixture to the potatoes. I roasted everything in the oven with a little more olive oil, salt, pepper, and dried rosemary. The oven was already set to 475 for the frittata, so I only had to cook the potatoes for about 20 minutes, stirring occasionally.
The frittata was definitely a winning dish. Brandon and I both enjoyed it. It was full of flavor and texture, but it didn’t feel too heavy or leave us feeling stuffed.
And Brandon even enjoyed the leftovers the next day for lunch!
So go ahead and try this recipe. But just remember: the oven mitt is your friend.
Question for ya …
Ever made a frittata? If so, what did you put in yours?
Ever burned yourself in the kitchen? Or I am the only one who gets overly excited and forgets that pans get hot??
What did you do this weekend?