Obviously, this could be served for breakfast. Add some meat and it makes a filling satisfying lunch and it is very acceptable to fry one up and serve as an Antipasto Course... Or, as I do often, it is the main course (only course actually) and just the right size for dinner for two.
There are very few "Rules" for a Frittata . It has come to define an egg dish (although a hundred years ago a fried egg alone was called a Frittata ... the word and definition have evolved). So, eggs are a must. Generally the dish is seasoned with herbs as well as Salt and Pepper. The extras can be as simple as a dusting of Parmesan Cheese and as complex as you like. More often than mot, the "recipe" is simply a collection of the dribs and drabs from last night's meal or bits from a planned dinner that night. As in the example I am showing in the photos, half an onion can add a lot of color and flavor. Just one sausage can be cut thin, and provide the illusion of lots of meat (plenty to have a bite of meat in every forkful.
The Frittata is always served open faced, never folded like a French Omelette. The eggs are also cooked more slowly, usually 5 minutes over a stove top and another couple under a broiler.
Sausage and Onion Frittata
2 TBS Olive Oil
1 Sausage link, sliced very thin
1/2 Medium Red onion, Sliced thin
3 Eggs (more commonly, 6 eggs are used), Whipped
2 Sage Leaves, sliced into ribbons
1 Green Onion, Sliced for garnish
Salt and Pepper to taste
- Preheat the oven to the broiler setting
- In a medium nonstick OVEN SAFE pan over medium high heat on a stove top burner, bring the Olive Oil up to temperature.
- Add the Onions and cook until slightly translucent
- Add the sausage and saute until just starting to brown
- REDUCE THE HEAT to Low/medium and add the eggs and sage.
- Cook for about 5 minutes, swirling to make sure the bottom is not sticking occasionally.
- When the bottom is set and the center of the top is still jiggly soft, move to the broiler for about 2 minutes only. Check to be sure the center has set and garnish with scallions and Salt and Pepper to taste.
- Serve WARM and ENJOY
There really are no set "Authentic" recipes for frittatas. Any combination of cheese, meats, vegetables, herbs and dribs and drabs will make a frittata just fine. Pasta, Risotto, Mushrooms, olives, cream and even bread can be added. Everyone has their favorites, but in an "authentic" Italian kitchen, a frittata is simply a wonderful way to make sure that left over food is used to it's best potential.
So, Cin Cin indeed as I add "authentic" Frittata to my "52 Authentic Italian Recipes".
And as always, if you like this recipe and think you might want to give it a try, pin this to your Pinterest Board and be sure to follow me on Pinterest if you want to see the rest of my 52 Ideas!