Frittata has got to be simplest, non-fussy egg dish to make. Any bits and pieces of meat, veggies and cheese can be thrown into it for a breakfast, brunch (or even dinner!) meal that’s both delicious and satisfying. In this Spanish frittata I made and enjoyed yesterday morning, I added breakfast sausage links, sweet peppers, spinach and Cheddar cheese along with the standard potatoes to make it more substantial. And filling it indeed was! A couple of wedges at 8 AM and I was good and full until late afternoon.
|Sausage, Spinach, Peppers and Potato Fritatta|| |
- 2 tablespoons oil
- 1 large potato, peeled and cut into ½-inch cubes
- ½ pound sausage links, chopped
- 1 small onion, peeled and chopped
- 2 to 3 sweet peppers, cored, seeded and diced
- ½ bunch spinach, stems trimmed
- 6 eggs, beaten
- ½ cup Cheddar cheese, shredded
- salt and pepper to taste
- In a cast-iron skillet over medium heat, heat about 2 tablespoons of oil. Add potatoes and cook, stirring occasionally, for about 5 to 6 minutes or until tender and slightly browned. With a slotted spoon, remove from pan and drain on paper towels.
- In the skillet, add sausage and cook, stirring occasionally. When meat starts to change color, add onions and continue to cook until onions are limp and sausage is cooked through. Add sweet peppers and continue to cook until tender yet crisp. Return potatoes to skillet, stirring to combine. Add spinach and cook until just wilted. Season with salt and pepper to taste.
- Add beaten eggs, swirling them around the pan. Continue to cook for about 1 minute or until eggs are set on the edges but still loose on top. Sprinkle top with cheese and transfer skillet to oven. Bake at 400 F for about 10 minutes or until frittata is slightly golden and set in middle. Cut into wedges to serve.