Tuesday, April 19, 2011


This recipe is my version of Mom's recipe for frittata which she enjoyed making for Sunday breakfast when we had a full house.  Those who remember this dish also remember all the goodies from Katz's bakery as well!


1 lb sausage, crumbled - either breakfast or Italian sausage
1 large onion, chopped
1 tablespoon olive oil
3 large russet baking potatoes, peeled and sliced
1 green or red pepper, chopped
2 cups shredded cheese - mozzarella, cheddar, romano
Additional ingredients (see below)
1/2 cup water
12 large eggs
Salt and pepper to taste

  • Crack eggs into a large bowl, add 1/2 cup water and whisk until eggs are broken down, about 1 minute. Set aside.
    • Preheat oven to 400 degrees F. Spray a large (12 inch) deep dish pizza pan or a 13x9x2 baking pan with spray cooking oil. Set aside.
    • In frying pan on medium high heat, add olive oil, onions, peppers and sausage.
    • Add potatoes and stir. Cook about 10 minutes over medium heat just until potatoes start to soften. Remove from heat and place in pizza pan or baking pan.
    • Sprinkle cheese over cooked filling and sprinkle with pepper and salt. Pour egg mixture over contents of pan.
    • Bake at 400 degrees F for 30 minutes. Check for doneness by inserting a skewer or steak knife in frittata - there should be no liquid. Cook longer if required.
    Additional ingredients: you can get very creative with this dish and instead of making it for breakfast, make a dinner frittata by using adding any of these ingredients in different combinations:
    • black olives
    • artichoke hearts
    • roasted red peppers
    • feta cheese
    • ham
    • tuna
    • chicken (cooked)