Fervent Foodie

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

Molto bene