Baked Provolone And Sausage Frittata Food

HOW TO MAKE FRITTATAS (STOVETOP OR BAKED)

Steps:

• Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).
• Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
• In a 12-inch cast iron skillet (or any other large skillet that's oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
• Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
• Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
• Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9 by 13-inch pan with butter, which works better than cooking spray. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
• Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
• Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant 1/3 cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.
• Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.

BAKED PROVOLONE AND SAUSAGE FRITTATA

Steps:

• Preheat the oven to 350.
• Heat the oil in a medium skillet and over medium-high heat. Add the onion and cook until translucent about 3 minutes. Add the sausage and cook until browned about 5 minutes.
• While the sausage is browning, whisk together the eggs, milk and salt. Stir the red bell pepper and the 1/4 cup of parsley into the sausage mixture. Pour the egg mixture over the top. Turn the heat down to medium-low and let it cook for about 2 minutes without stirring to let the eggs set some.
• Top with the cheese.
• Place in the oven and bake for 20-30 minutes or until puffed and golden and set in the center.
• Cut into wedges (4-6) - we are definitely a four wedge family!

POTATO, SAUSAGE AND BROCCOLI FRITTATA

Steps:

• Preheat the oven to 400 degrees F. Grease a 9-by-13-inch casserole pan with cooking spray.
• Set a medium pan over medium heat and add 1 tablespoon olive oil. Add the sausage and cook, breaking it up with the back of a wooden spoon or spatula, until cooked through and beginning to brown, about 5 minutes. Remove to a bowl and set aside. Add the onion to the pan and saute until translucent and the browned bits of sausage in the pan have been picked up by the onion, about 5 minutes -- this will add lots of flavor! Once the onions are cooked, add the potatoes. Cook until they are tender and just beginning to brown, about 7 minutes. If necessary, add more olive oil so the potatoes don't burn or stick to the bottom of the pan. Remove the potatoes and onions to the bowl of sausage. Coat the pan with a bit of olive oil and add the broccoli. Saute until just tender, about 5 minutes. Season with salt and pepper. Transfer to the sausage bowl.
• Add the milk, cream, eggs and some salt and pepper to a separate medium bowl and whisk to combine.
• Transfer the sausage and vegetable mixture to the prepared casserole pan. Toss and distribute evenly on the bottom of the pan. Gently pour the egg mixture over the top. Bake until the frittata is puffed and beginning to brown and the egg is set in the middle, about 30 minutes. Allow to set for 5 minutes before slicing. Garnish with the dill and serve. The frittata is delicious hot out of the oven, room temperature or even cold!

SAUSAGE-PROVOLONE PATTIES WITH FRIED EGGS

Steps:

• Put the bacon in a medium saucepan and fill with water. Bring to a simmer over medium heat and cook 20 minutes; drain, rinse under cold water and pat dry. Combine the bacon, pork tenderloin, wine, garlic, parsley, sage, red pepper flakes, sugar, 1/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl; toss to combine. Cover and refrigerate at least 1 hour and up to 4 hours. Transfer the pork mixture to a food processor and pulse until coarsely chopped. Transfer to a bowl and stir in the cheese. Form into 8 to 10 patties, about 2 inches wide and 1/2 inch thick. Put on a plate, cover and refrigerate at least 1 hour. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the sausage patties and cook until browned on both sides, 8 to 10 minutes. Transfer to a plate and tent with foil to keep warm. Crack the eggs into the hot skillet, season with salt and pepper and fry until just set, 2 to 3 minutes. Serve with the sausage patties.

SAUSAGE AND PEPPER FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Coat a nonstick 10-inch saute pan with olive oil. Add the sausage and brown. Add the peppers and saute until they are soft.
• In a bowl, add the Parmigiano to the beaten eggs and season lightly with salt. Using a heat-proof rubber spatula, stir the eggs into the pan with the sausage and peppers. Stir the eggs to evenly distribute the sausage and peppers throughout the eggs. Once the eggs set on the bottom and around the sides of the pan, place the pan in the preheated oven for 7 to 8 minutes or until the eggs are cooked through. Remove from the pan. Cut into wedges and serve hot or a room temperature.

SAUSAGE FRITTATA

Steps:

• Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
• Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
• Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.)
• Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
• Top with tomato and onions. Cut into 8 wedges to serve.