When you think of an omelet, you probably think of a crepe-like dish made with fluffy eggs folded over any of a variety of fillings. A frittata is also an omelet, but it is an Italian-style omelet that has the elements of the filling incorporated in with the eggs, not added separately and folded in. I really like the French-style omelets and often make them for myself at breakfast or lunch, filling them with anything from cooked spinach to spicy sausage, but I prefer making frittatas when I am cooking for more than one. They look a little more elegant and it’s easy to make them in a variety of sizes, which can then be sliced and served.
There are two ways to make a frittata, one more common than the other. Both start the same way, with the eggs and filling are poured into a skillet and cooked until the bottom is slightly browned and the top is beginning to set. From this point, some people like to flip the frittata over in the pan to brown the other side. Others prefer to stick the pan under the broiler (or simply in the oven). I like the latter method because I am hopeless when it comes to doing a decent “flip” in the pan.
This frittata was made with a bunch of stuff that I happened to have in my refrigerator one day (it’s how all my frittatas start). Peppers, green onions, mushrooms, sausage and eggs. I used a really tasty chicken mango sausage, but you can use any kind you have on hand. Vegetarian or soy sausages, especially something like soy chorizo, work out beautifully, too. Cook all the filling ingredients and pour the eggs on top. Once everything has begun to set, just pop the pan under the broiler until it is browned and serve. This recipe makes enough for two. Feel free to double it (and use a larger skillet) to serve more.
Mushroom, Pepper and Sausage Frittata
1/2 tbsp butter or veg. oil
1/2 cup diced red peppers
1/2 cup chopped green onion
1 cup sliced [cremini] mushrooms
1 medium-large sausage, sliced
2 large eggs
2 large egg whites
salt and pepper
Heat an 8-in oven-proof skillet over medium heat. Melt butter or oil, then add in red peppers, green onions and mushrooms. Saute for 2-3 minutes, then add in sliced sausage and cook until sausage is browned. Drain excess grease, if you are using a fatty sausage.
In a medium bowl, whisk together eggs, egg whites, salt and pepper (estimate – you know your tastes better than I do!). Pour into skillet over filling.
Meanwhile, preheat the broiler.
Cook frittata on the stove until the top edges have begun to set, about 5 minutes. Transfer skillet to broiler and cook for 3-5 minutes, until set and lightly browned.
Slide onto a plate for serving and slicing.
EmilyJune 11, 2008
Great way to use eggs! Looks delicious…i think it will be lunch or dinner tomorrow!
KaraJune 12, 2008
LOVE eggs… so easy and very economical! We go between the two as well (I prefer my French omelet with egg whites) but you’re right on about the frittata being easier when serving more than one. Oh – and I’m not a flipper either… definitely stick him under the broiler!
SorinaJune 12, 2008
It look’s to good to be through I am definitely going to try this
gizJune 12, 2008
It’s like having a pizza without the carbs. I love frittata
Derbi TuningAugust 27, 2008
It looks very nice. iÂ´m hungry now:-(
x3FLOJanuary 26, 2010
this IS so yummy.
perfect for breakfast=]