Tis the season where there’s a ton going on and it’s a challenge to cook dinner I’ll actually enjoy eating, especially after a busy work day and wishing someone could just bring me my own homemade cooking. We hit the jackpot when I discovered this great frittata recipe from a cookbook, one of my favorite food bloggers, Phoebe Lapine, recommended. Even Scott kept saying, he couldn’t believe how little time it took to make and tasted great. (Also, who else rejoices when a frittata recipe doesn’t include milk or cream?!) If you want make this meatless, just sub the sausage for mushrooms.
adapted from The Dude Diet
6 large eggs
1/2 tsp hot sauce of your choice (optional)
pinch of kosher salt
1 tsp extra-virgin olive oil
1 link sweet chicken sausage OR 4 oz. chopped mushrooms
1/2 red bell pepper, seeded and thinly sliced
1/2 small yellow onion, thinly sliced
2 garlic cloves, minced
- In a medium bowl, whisk together the eggs, hot sauce, and salt. Set aside.
- Preheat the broiler on high.
- Heat the olive oil in a 10-inch nonstick, ovenproof skillet (or castiron)*, over medium heat. When the oil is hot and shimmering, add the mushrooms or sausage and cook for about 3 minutes or until lightly browned. Add the bell pepper, onion, and garlic and cook for 3-4 minutes or until the vegetables are just tender.
- Pour the eggs into the pan and cook for about 5 minutes until the eggs are beginning to set.
- Place the skillet under the broiler. Broil for 1-2 minutes** until the top of the frittata is puffed up and very lightly browned.
- Loosen the frittata from the pan with a spatula and slide it onto a cutting board. Slice in quarters (or eighths), and top with salsa and cilantro if you like.
*If you don’t have an ovenproof skillet, finish the frittata on the stovetop. Simply lower the heat to medium-low, cover with a lid, and cook until the frittata is completely set.
**For the frittata to cook completely, this took more like 6 minutes, checking in every 1-2 minutes to make sure it wasn’t burned.