ITALIAN SAUSAGE FRITTATA

Frittata, Quiche, Omelette.

All are easy-to-make egg-based dishes. The basic differences are: a quiche has a crust, and an omelette is cooked stove top in less time. A frittata is baked more slowly, and is generally designed to serve room temperature. 

I love making frittatas because they use up leftovers in the fridge. Got some leftover potatoes? No problem. Got extra bacon bacon? Perfect! Ham? YES! 

The fun thing about frittatas is they are forgiving and offer creativity. Once you understand it’s simply an egg custard containing the ingredients you have, you can fearlessly dive right into your own personal creation. 

Upon deciding the craving was for more intense, bold flavors, an Italian sausage frittata was born. 

 

INGREDIENTS

  • 1lb Italian sausage

  • 1 package sliced Cremini mushrooms 

  • 6 baby bells, julienned 

  • Green onions - diced 

  • 8 - 10 heirloom cherry tomatoes, quartered 

  • 1.5 cups (approx) fresh Ricotta 

  • Italian herbs 

  • salt and pepper 

  • 8 eggs

  • ½ cup milk 

  • ½ cup grated fresh Asiago

METHOD

  1. Preheat oven to 350F

  2. Crumble and sauté sausage in an oven-proof skillet, cast iron is preferred. When cooked through, from pan and drain fat, leaving a thin coating for sautéing bells and mushrooms 

  3. Sauté sliced mushrooms until starting to throw moisture and starting to soften

  4. Add julienned baby bells, and sauté until just starting to soften

  5. Spread evenly on bottom of pan

  6. Spread cooked sausage on top of mushrooms and bells

  7. Scatter quartered tomatoes and diced green onions

  8. Mix ricotta with some Italian herbs and adjust seasoning with salt and pepper

  9. Spread ricotta mix on top of meat and vegetables

  10. Whisk eggs with milk, pour on top of mixture 

  11. Scatter grated Asiago on top of mixture and crack some black pepper 

  12. Bake about 20 mins, or until jiggly, but firm — it will rise a bit, similar to a soufflé. 

This is a beautiful dish that can be used for any meal! Add a fresh greens salad and you have a wonderfully vibrant and simple to assemble meal. 

WINE PAIRING

Red wine??? What???

YES.

Lorenzi Estate 2015 Brutus

Here are the full notes from yours truly: 

The nose gives clues that this is a big, bold, rich, intense wine with Blackberries, spice, and violets. Right out of the gate with the first sip, spice plays a major role in setting up big dark berries, licorice, violets, and black tea leaves. This is a complex and explosive wine crying out for big rich meat dishes, or like the Barolo wines of Northern Italy, dishes with heavy cream to help tame the firm tannins and earthy notes and allow the berries to shine. This wine is ready to enjoy, or be put away to enjoy a mellower version in a few years. 92pts.

Food Porn, Wine Pairing, Review, RecipesPatrick BartlettComment