The humble Frittata is so easy, versatile and delicious. The wonderful thing about this dish is that there’s a million ways to make it and it is fully customizable to what you like, so you know it’s going to be delicious, because you made it. This is just one of the thousands of Frittata recipes I have and if you need an introduction, this is a great one to start with. Once you learn the techniques in my video then you can open your fridge and experiment with your own ingredients. Whether it’s for breakfast, lunch or dinner, the frittata can become your new best friend to not only empty your fridge but to fill your belly.
FRITTATA WITH SAUSAGE, RAPINI, PEPPER, ZUCCHINI, PROVOLONE AND BOMBA SAUCE
Recipe by Mark Calaminici | Food Loves Company
Salt, to taste
Freshly cracked pepper, to taste
¼ cup heavy cream
2 tbsp. Bomba sauce (hot sauce or chili paste can work as well)
Parmigiano-Reggiano, to taste
1 tbsp. extra virgin olive oil
1 hot or sweet sausage, casing removed
2 tbsp. unsalted butter
1 shallot, sliced or finely chopped
½ zucchini, diced or sliced
½ red bell pepper, diced or sliced
4 stalks rapini, ends trimmed and finely chopped
150g coarsely grated provolone
1. Preheat oven to 375 degrees if you plan on baking. Video explains a couple other options to cook. If you have convection, use that setting.
2. Crack eggs in a medium sized bowl. Add heavy cream, bomba sauce, Parmigiano-Reggiano and season with salt and freshly cracked pepper. With a whisk or fork, blend together eggs. Set aside.
3. In a non-stick 10” pan on medium heat, add extra virgin olive oil and sausage. As the sausage cooks, start to break it up with the edge of a wooden spoon so that it is crumbled. When the sausage is about 80% cooked, add butter and shallots and cook for a 2-3 minutes, stirring often. Add red pepper, zucchini and cook until tender. Add rapini and season with salt and freshly cracked pepper. Cook until the rapini has wilted a bit.
4. Pour egg mixture into the pan and add provolone cheese. Stir with a spatula or wooden spoon and move from one end to the other of the pan mixing everything together and scraping down the edges. Once the egg starts to set at the bottom and edges, add Parmigiano-Reggiano and place in oven for 10-15 minutes, depending on your oven. Knowing when the frittata is done can be tricky because of how long you cooked on the stovetop before transferring to oven. You will have to keep an eye on it during the cooking process. The Frittata should have separated a bit from the edge of the pan and have a bit of bounce if you feel with your finger. I like to take the Frittata out while the middle is still a bit loose and runny, as it will continue to cook when removed from the oven. Flip the Frittata onto a serving plate, garnish with Parmigiano-Reggiano, cut into wedges and serve. Top with whatever you like or eat as is. Enjoy!
Until next time, ciao!