Snausage and Egg Frittata

Here's your gluten free one pot dinner, or lunch, or breakfast. I've had the sausage free version and unless you're a vegetarian, with sausage is better.

Btw, this sausage is from my friend Manny who has a small Italian specialty store in my hometown. He makes just enough each week. The difference between his and commercial brands is enormous – far less fat and no filler. This is the real deal. No wonder he reluctantly sold me my first pounds when I said it was going to the grill. It really can dry out if you're careless. Support small biz! 🙂

Ingredients

3 russet potatoes

1/2 pound sausage, out of casing

1/2 large or 1 medium onion, halved and sliced

1/4 pound – ish mushrooms, sliced

8 eggs

1/4 cup Parmesan or other sharp grated cheese

Olive oil

Butter

Salt & pepper


Preheat oven 350. Peel, halve, slice potatoes – 1/4 inch ish. Steam potatoes until tender, maybe 10-15 minutes. Meanwhile cook sausage in medium, non stick oven proof sautĂ© pan. Medium low heat. When it's browned and cooked through, remove. Add about a tablespoon of olive oil. Add onions and soften about 5-8 minutes. Add mushrooms and sautĂ© 5 minutes. Season with salt and pepper. Whisk eggs, 1/4 teaspoon salt, some pepper, cheese. Sprinkle more oil in pan if needed and a tablespoon or two of butter. Add sausage and eggs. Gently distribute the hard bits with the egg. When edges set, toss in oven until set. 15 minutes.

To remove from pan (not necessary!), loosen all edges. Cover pan with large plate and turn upside down. Then right side on another plate.


Eat – B


Note: Please don't tell anyone related to me about the cheese – I lied about it.

 

The I Don’t Feel Like Going to the Store Frittata (with bacon!)

I did a happy dance after figuring out I could avoid the Sunday supermarket rush. Plus the bacon didn't hurt. Frittatas have saved me on many occasions for breakfast, lunch, dinner and sometimes for entertaining. Don't share the ingredients with pickier eaters unless you really do want to go to the store. 🙂

Ingredients

6 eggs (I used the 5 I had. Six are better)

6 strips of bacon cooked and chopped

3 russet potatoes, peeled, quartered and steamed till tender

1-2 ounces meltable cheese of choice, chopped

Butter

Olive oil

Salt & pepper

Preheat oven to 375. In medium non stick pan melt a knob of butter with a small pour of olive oil over medium heat. Don't be stingy, it helps release the eggs later and adds flavor. Slice the potatoes and give them a good stir around with salt and pepper. While they take some color, whisk the eggs with 1/4 teaspoon salt, a few grinds of pepper, bacon and cheese. Add eggs to potatoes, redistribute the lumps and bumps, then let set and pop in oven. When cooked through (10-15 min), broil so cheese bubbles on top.

Serve with salad and bread.

Eat -B

Optional add-ins: sautéed onions, shallots, mushrooms, peppers. It's all good.