Fast frittata makes great breakfast for dinner
photo by: John Young
A frittata is basically a crustless quiche. I make them often because it’s a quick way to make a nice breakfast for several people, or to make a dinner out of really inexpensive ingredients.
They are great for “refrigerator cleanout” because you can add whatever veggies or meat or cheese you have and almost always come out with a really nice (and pretty) final product.
There are a few things about frittatas I have learned that make them almost fool-proof. First, you have to add milk. Like any good omelet, dairy is an essential component to keep it from being flat, dry and rubbery. For every six eggs in a frittata, there should be a half cup of milk. No more, no less. The more fat in the milk, the better the frittata, but 2 percent yields a fine result.
Second, you have to use the right pan. I only do frittatas in cast-iron. They retain enough heat to help cook the eggs through without burning the edges and leaving the middle raw. They also withstand the oven nicely.
And lastly: seasoning. You need to season your egg mixture before it gets to the heat. Be sure to temper your salt with consideration to the meats and cheeses you’re using. Sausage and Parmesan are both rather salty on their own, so you won’t need as much if those are main ingredients, as they were in my frittata from this week. But it is important to stir the salt, garlic, pepper, basil, whatever it is you’re using into the egg mixture before you pour it into the pan.
I made this dish as a “BFD” or “Breakfast for Dinner” recently. Served with some scones and muffins and fruit, you have all the components of a healthy and delicious dinner and the cost and time spent are both delightfully low.
Sausage, Red Pepper and Goat Cheese Frittata
1 cup cooked ground breakfast sausage
1/4 cup diced roasted red peppers
2/3 cup crumbled goat cheese
2/3 cup Parmesan cheese
1 cup milk
1/2 teaspoon salt
Hearty dash of cracked black pepper
Handful green onions, white and green parts, chopped
Preheat your oven to 350 F.
Brown the sausage in a large cast iron skillet.
Meanwhile, crack all 12 eggs into a mixing bowl and add the milk. Whisk to break the eggs but don’t overmix it.
Add the cheese and vegetables and salt and pepper and stir to combine.
Remove the sausage from the skillet and add to the egg mixture, leaving the grease from the sausage in the pan.
Add the egg mixture and cook on the stovetop over medium heat until the sides begin to firm up and get bubbly, about 5 or 6 minutes. Then transfer to the oven and bake until the center is firm and the top is beginning to brown, about 15 to 20 minutes.
Garnish with some extra green onions and a little more goat cheese and serve piping hot.
Serves 8 generous portions.