Saturday, October 25, 2008

Frittata!



I can't sleep. Perhaps it's because I'm still excited about the frittata I made for dinner.

Let me start off by saying that this is my first frittata and I was a bit worried. I mean, think of all the things that could go wrong (eggs that don't set, uneven cooking - well, okay, those are the only two I can think of). But I was pleased with the results! I mostly made this as a way to use up some of the summer sausage I got in my meat bag from natural farms, but it might become a staple around here.

Ingredients:

1/2 pound beef summer sausage, chopped
1 cup diced potatoes (I had a couple little purple ones), partially baked and seasoned with salt and pepper
about 5 cups spinach (mine was from Bootstrap Farm)
1 medium onion, chopped
1 fat shallot, chopped
3 cloves garlic, minced
1/2 tbsp butter
4 ounces cheese (I had munster)
12 eggs (or the equivalent in egg substitute, or a mix of both)
3 tablespoons milk

Steps:

1.) Turn on broiler and set to 425 degrees. In a 12-inch nonstick oven-safe skillet cook the sausage over medium heat until it coats the pan with a bit o' grease.
2.) Add onion, shallot and garlic and cook until the onions are soft. Add potatoes and cook another few minutes.
3.) Tear up the spinach and place on top of the onions/sausage/potatoes along with the butter. Season with salt, cover and cook a few minutes (until wilted).4.) Whisk together the eggs, milk and season with salt and pepper. Turn the heat down to low and add the eggs to the pan. Cook, stirring the eggs, until about half done.

5.) Once the eggs are half done, smooth out the surface of the eggs and cook about 2 minutes so the bottom of the frittata can firm up (don't stir!).

6.) Sprinkle cheese over top of frittata (or stick the slices on there, like I did) and stick it under the broiler. Cook until the top of the frittata is nice and golden brown. Slice and eat!

1 comment:

Bootstrap Farmers said...

Thank you for buying our spinach! I hope it made your fritata wonderful. Chelsea and I eat a lot of fritatas around here because you can put so many vegetables in them. You can even use coarse greens like turnip and mustard too.

I spent my day picking spinach and it was very cold. So it is very satisfying to see a happy customer at the end of the day.

Surprisingly we are still harvesting spinach, I even planted some more because it has been so popular. We may have it into December.