Entrees

Red Pepper Frittata with Sausage and Feta

In high school I worked at an upscale food store/bakery and it was there that I learned the crucial difference between a frittata and a quiche. The former is sans crust, the latter is with crust. Yes, you can thank me now for this incredibly useful pearl of culinary wisdom. I must say that all these years later I am still proud to know the difference between these two dishes since many people think they’re the same thing.

While I was tempted this past Friday to make the brunch meal I had the previous week since it was so utterly delicious (French toast sandwiches with cream cheese and orange marmalade accompanied by homemade pork herb patties), I thought something lighter might be a better idea and so I settled on the Red Pepper Frittata with Sausage and Feta from my Williams-Sonoma Breakfast Comforts cookbook.

As a frittata is sans crust if you remember, it really took no time at all to whip up since all you really do is cook the sausage, add the other ingredients, cook, and voila. To save on even additional time, I did do without roasting the bell pepper. Perhaps it would have tasted better, perhaps not. It came out perfectly with plenty of leftovers to boot.

Red Pepper Frittata with Sausage & Feta

recipe courtesy of Breakfast Comforts by Rick Rodgers

2 teaspoons olive oil

6 oz. sweet Italian sausage, casing removed (I actually used hot Italian sausage which I think turned out great, added some “kick” to it)

8 large eggs

4 teaspoons chopped fresh basil

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

1 red bell pepper, peeled, seeded, and cut into thin strips

1/3 cup crumbled feta cheese

 

-In an ovenproof frying pan, heat the oil over medium heat. Add the sausage and cook, stirring and breaking it up with the side of a wooden spoon, until it begins to brown, about 10 minutes. Using a slotted spoon, transfer the sausage to paper towels to drain. Discard the fat in the pan. 

 

-Preheat the broiler. In a bowl, whisk together the eggs, 2 teaspoons of the basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the butter to the pan and melt over medium heat until hot. Return the sausage to the pan and add the bell pepper. Pour the egg mixture into the sausage mixture and cook over medium heat until the edges of the frittata begin to set, about 30 seconds. Using a heatproof spatula, lift the cooked edges of the frittata, and tilt the frying pan to allow the liquid egg on top to flow underneath. Continue cooking, occasionally lifting the frittata and tilting it again, until the top is almost set, about 4 minutes more. 

 

-Sprinkle the top of the frittata with the cheese. Place under the broiler until the frittata puffs and becomes golden brown, about 1 minute. Sprinkle with the remaining basil. Cut into wedges and serve hot or warm. 

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