So, not the healthiest frittata in the world, but definitely a weekend treat! I am intrigued right now with preparing frittatas and eggs in general. I like the idea of adding more protein to my breakfasts, and eggs seemed like a good way to start. The heirloom tomato tart carried me through several meals, but I like the idea of the frittata as a gluten-free alternative to the tart or quiche!
This recipe became a great way to use up a leftover grilled sausage from earlier in the week. A little potato, arugula, onion and cheese and remembering not to cook the eggs too long and I think I'm finally getting the hang of this!
Sausage, potato, arugula frittata
1 cooked italian sausage, cut into disks if using raw, remove from casing and brown before adding the potato and onion to cook
1/4 cup onion sliced thinly
1 small yellow potato sliced thinly with a mandolin and cut into half moons
pinch red pepper flakes
salt & freshly ground pepper
1 handful arugula, or spinach, tough stems removed
2-3 Tbsp grated Parmesan or Romano
- Preheat the oven to 400
- In a bowl, whisk together the eggs
- In a large non-stick, oven-safe skillet or cast iron skillet, heat 1-2 Tbsp olive oil over medium heat
- Add the onions, potatoes, red pepper flakes, salt, and pepper and saute until onions are softened and potatoes are cooked
- Add the arugula and cook until wilted
- Lower the heat and stir in the eggs and cheese, mixing until all of the ingredients are incorporated
- Over low-medium heat, let the mixture cook until the bottom is set and the middle is still loose approximately 5 minutes
- Put the skillet in the oven and let cook for another 3-4 minutes. Remove from the oven and let sit to finish setting.