Each year our family gathers together to have an Easter Brunch. Each member makes a separate dish to bring to one's house, (whomever is the host that year), we eat, drink, and have a good afternoon. My Aunt Eleanor has made a few frittata's for this special occasion. For those not sure what a frittata is, it is simply an Italian version of an omelette or quiche. Typically this dish is fried on the stove over low heat until the egg mixture comes together. This version is even easier and less stressful through the use of baking in the oven. This is my version of her original dish.
Eleanor Frittata.
Ingredients:
- 2 Italian sausage links casing removed
- 1/4 diced onion
- 1 clove garlic
- 1/2 red bell pepper diced
- 1 handful baby spinach
- Handful left over grilled asparagus
- 5 eggs
- Handful Italian mixture of cheese; (provolone, mozzarella, Parmesan)
- Salt/pepper
1. In a large pan brown the Italian sausage.
2. Stir in the diced onion, red bell pepper, garlic, and baby spinach. Saute until all is tender and spinach has wilted.
3. Mix in the already cooked left over asparagus.
4. Now whisk together the eggs in a large bowl.
5. In a round baking pan coated with cooking spray, sprinkle some of the cheese mixture.
6. Pour in the sausage vegetable mixture.
7 Gently pour the eggs over the mixture and top with remaining cheese.
8. Cook in 350 degree oven for roughly 30-40 minutes or until top has browned and is set firm.
This delicious frittata is so full of flavor that it will quickly become a favorite for everyone. This can even be eaten cold for a light snack or reheated for an on the go breakfast.
Prep Time: 10 minutes
Cook Time: 50 minutes including saute
Serves: 3+
