Sausage Frittata

Okay, okay. Quick question… who can tell me what teh difference is between an omelette and a frittata?

*taps foot* I’m waiting…

BUZZ! Times up! The difference is easy actually. A frittata is essentially an Italian Omelette. Instead of folding the eggs over filling of the omellete, in a fritatta, you mix the eggs with the fillings (henceforth called ingredients). You would then build the frittata much like a full fledged course… for example, you may need to cook onions, meats or other ingredients prior to adding the eggs. And cheese is typically added last, much like a topping to a pizza. Take the following recipe as an example of what makes a frittata:

  • 1/2 lb. sausage
  • 3 medium sized potatoes peeled and sliced
  • 6 eggs
  • 1/4 C. milk
  • 1/4 t. salt
  • 2 T. fresh chopped parsley
  • 1/4 C. cheddar cheese

In a small saucepan, boil the potato slices until they become fork tender. Drain them.

Saute the sausage pieces until browned. Drain off the fat. Add the potatoes to the sausage.

In a medium bowl, combine the eggs, milk, salt and parsley. Beat well.

Pour the egg mixture over the sausage. Cover and cook over low heat for 7 – 9 minutes, or until the center is set. Heat the broiler.

Sprinkle the cheese over the top of the frittata. Broil the frittata until the cheese is melted.

Let the frittata set for 5 minutes. Cut into wedges and serve.

Serves 4 – 6.

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