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!
INGREDIENTS
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
PREPARATION
INGREDIENTS
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
PREPARATION
- 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)
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