If I ever volunteer to come to your house and make you breakfast, you should consider yourself very lucky. You should also consider yourself forewarned:
For no dish, no matter how simple, will the kitchen be left unscathed. What can I say? I like to become one with my food
And yes, that IS a bottle of wine next to the eggs.
I’ve always wanted to make a frittata, and this Sunday morning I was in the mood to get my cook on so I decided to give it a shot. Once I started googling frittata recipes, I realized I was lacking a major piece of equipment: a skillet that could go from stove top to oven without causing a fire. Dangit. That’s going on the T.J. Maxx list.
Since I had my heart set on eggy bliss, I decided to just use a standard glass pie pan. Does that mean it’s not a frittata anymore? Hmmmm what would its proper classification be? I say frittata, you say….. frrrrreggcasserole?
Something to ponder as the man pours your mimosa.
This frittata consisted of:
- 6 egg whites
- 3 eggs
- 2 Hot Chicken sausages (casings removed, cooked and crumbled)
- 1 large handful chiffonade spinach
- S&P, to taste
- Frank’s Red Hot, to taste (plus more for garnish )
- 1/4 cup diced tomato
- 1/4 cup diced red onion
- 1/2 cup sliced mushrooms
- 2 tsp minced garlic
While I cooked up the sausage, and sautéed the onion, mushroom, and garlic, I got to egg crackalacking. Once the sausage was cooked and the veggies were soft, I stirred all the goodies into the eggs then poured into a pie pan that I’d coated with cooking spray.
Into the oven at 350 degrees for 35 minutes, and you’ll end up with this beauty:
The frittata set up PERFECTLY. Perfect temperature, perfect cook time:
I started off with just a slice:
But ended up eating precisely half of the frittata…
Good news is the stats on half the frittata: 318 calories, 11g carbs, 11g fat, 41g protein, 3g fiber