Tag Archives: frittata

Sausage and Spinach Frittata

New Year's Day BrunchHello, everyone! I hope that you are doing well. I have been busy moving so I have not had as much time as usual for cooking and writing. However, now we are settling into our new place and I am really enjoying our new kitchen! I think it will be a lot of fun to develop new foods over time.

A few months ago I prepared a brunch for SensitiveHusband and me. The brunch took place awhile ago, as you can probably tell from the winter-themed plates we used! However, the menu will work well during any season. In fact, this meal has become a ‘regular’ in our house because we always have these ingredients on hand and the meal can be made within 30 minutes. The main star is a Spinach and Sausage Frittata, which has the texture of a fluffy omelette.

New Year's Day Brunch 2I was inspired by a frittata recipe that I found online through MyRecipes. I decided to use fresh spinach rather than frozen, I reduced the amount of cheese and egg just a bit, and I found a wonderful sausage that is free of sugar, yeast, and onions while still full of flavor. Did I mention that the sausages are gluten free too? And they are fully cooked? Can you tell I like them?

I served the frittata with some pumpkin muffins, a simple salad, and a bunch of grapes. We really enjoyed this meal! I hope you do too.

Ingredients
2 tablespoons olive oil
2-3 medium sweet sausages (about 10 oz.) (A great brand is Aidell’s – my favorite is Roasted Garlic & Gruyere Cheese)
1 (10 oz.) package fresh spinach, rinsed (frozen spinach can also be used)
8 eggs, lightly beaten
1/3 cup shredded cheese (I like Asiago, Parmesan would also work well)

Preparation
Preheat oven to 400°F. In a large nonstick, ovenproof skillet, warm olive oil over medium-high heat. (If skillet isn’t ovenproof, wrap handles in a double layer of foil.) Chop sausage into bite-sized pieces and add to skillet. Brown the sausages on all sides, about 7-10 minutes (or if using uncooked sausages, cook thoroughly).

Squeeze as much liquid as possible from spinach, then add to skillet. Cook, stirring well and scraping up any cooked bits on bottom of skillet.

Pour eggs into skillet and stir to mix with spinach/sausage mixture. Stop stirring and cook over medium heat, lifting edges of frittata with a spatula to let uncooked eggs flow underneath. Cook until almost set, about 3 minutes.

Sprinkle cheese on top and transfer skillet to oven. Bake, uncovered, until frittata is puffed and lightly browned on top, about 10-12 minutes. Lift frittata around edges of skillet and gently shake pan to loosen. Slide out of pan and onto a cutting board and cut into wedges. Serve hot or at room temperature. Makes 4-6 servings.

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Herb and Vegetable Omelette

Good day, everyone! I hope that this blog post finds you doing well. This past week has brought both tragedy and triumph, especially for those living on the East Coast of the U.S. Hurricane Sandy brought much destruction and devastation particularly to those in the New York City metro area. I continue to send my good thoughts and wishes to those still adversely affected by this storm. Our one downed tree, which fortunately missed our house, is a small price to pay compared to those who have lost their homes.

As for the triumphs, there have been a number of things to celebrate over the past weeks. Thanks to my colleague/friend, I was able to join her in seeing the Dalai Lama! What an amazing experience to be in the presence of a spiritual leader. And yesterday SensitiveHusband and I attended the wedding of close family friends – needless to say there was much celebrating, visiting, well wishes, and fun dancing.

Another interesting thing that happened this week was my purchase of a vintage Armani blazer at a “posh tag sale” – my first piece of clothing of this caliber will happily be incorporated into my professional wardrobe.

Speaking of interesting…this week I made the frozen chocolate bananas for a work function. There were a few left over, so my colleague/friend Kristi (of Dalai Lama ticket fame) brought them home and let her Vitamix do its magical mixing. The result was a yummy milkshake-like treat that was free of dairy, gluten and cane sugar.

I also tried my hand at a small omelette since I had some leftover vegetables and herbs that I didn’t want to waste. An omelette is a great snack or meal for any time of the day or night, and it is as versatile as you are creative. Here is my take on a personal-sized Veggie Omelette:

Ingredients:
3 eggs
1 pat of butter
8 thin zucchini slices (raw or roasted leftovers)
1/2 teaspoon chopped parsley
6 basil leaves (shred 4 leaves, leave 2 leaves intact)
1 teaspoon Pecorino Romano cheese (or other grated cheese)
1 tablespoon Asiago cheese (or other shredded cheese)

Preparation:
Heat a nonstick skillet to medium high heat. Melt a small pat of butter in the pan. Once the skillet is heated, pour in the three beaten eggs. Allow eggs to lightly set in the pan, about 30 seconds, and then add the zucchini, parsley, four shredded leaves of basil, and Pecorino Romano cheese. When eggs start to bubble and the sides are loosened from the pan (about two minutes), flip the eggs over (you may want to fold over half and then unfold). Allow to cook until golden brown, about another two minutes. Slide cooked creation onto a plate, and garnish with Asiago cheese and two basil leaves.

I am sharing this recipe with Simply Sugar and Gluten Free.