Eleanor Frittata

 

 

    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+

 

 

Sausage, Asparagus, and Ziti

Sausage, Asparagus, Ziti

 

     This dish was inspiration in and of itself. It's not a family recipe; it's not one I found in some cookbook or on the internet, it is just one I came up with on the fly. I had some left over half pound Italian sausage in the fridge as well as some fresh asparagus.  I also typically always have some cream lying around in the back of the fridge that I like to use up. I had a small box of ziti in the cabinet that I wanted to get rid of so I quickly came up with this very delicious dish. Add in some fresh thyme and white wine and you have a wonderfully sharp and kind of light pasta dish. 

 

     Asparagus is one of my all time favorite vegetables.  I love it grilled, lightly oiled, sprinkled with a bit a sugar and you have a wonderful caramelized veg with a bite. I like it rolled in prosciutto, sautéed in some balsamic, and of course baked or cooked in things.  When I decided to come up with this dish I thought what better way than to cook it slightly in the pasta sauce and create a great summer dish.   I hope you enjoy my Sausage, Asparagus, and Ziti.

 

Ingredients:

• 1 small bundle of asparagus cut into threes
• 1/2 lb ground Italian sausage
• 1/2 cup heavy cream
• 1/4 cup white wine
• 4 sprigs fresh thyme
• Salt/pepper
• Ziti pasta

 

     In a large skillet over high heat brown your sausage and remove from the pan. In same skillet add a little olive oil and sauté your asparagus for a couple minutes. Pour in the white wine and scrape up the browned bits from the sausage. Pour in the cream and thyme sprigs. Stir back in the sausage and turn down the heat and sauté for about 10 minutes. Meanwhile cook the ziti in a large pot of salted boiling water.  Toss with the sausage mixture, add a little fresh shredded parmesan cheese, and voila! You have a delicious and quick evening meal. I was surprised by how good this was. As I mentioned I had to use up what was in my fridge. The combinations of ingredients really are common to be used together but in many different ways. Give this dish a try. Quick and easy. Serves 2-4.