Sleep Love Eat

Frittata

I LOVE frittatas…I love making them, I love eating them, I love saying ‘frittata’…the whole dish is just fun!

(fri-tah-tuh). An omelet resembling a large pancake (this is the dictionary definition).  Basically a frittata is like the omelet, only you don’t fold it and you finish cooking it in the oven. It’s the Italian way to make an omelet and it is so delicious! There are so many ways that this dish could go…here is one of my favorites…

Ingredients

  • 1 small zucchini-sliced thin
  • 1/2 white onion diced or sliced
  • 2 tablespoons olive oil
  • 1/2 pound pork sausage
  • 1-2 teaspoons crushed garlic
  • 1 tablespoon dried basil or fresh basil
  • salt and pepper to taste
  • 8 eggs
  • 1/4 cup water

Preheat oven to 350.

Whisk eggs and water in a bowl and set aside.

These are the ingredients I mixed into the sausage while cooking…

I love the crushed garlic…gives great flavor without the big chunks…just a personal preference! Cook sausage with basil and garlic and a dash of salt and pepper, drain fat and once cooked through place on a paper towel on a plate and set aside.  Like this…

In a skillet heat the olive oil over medium heat and then add the sliced zucchini and onions. Saute for about 5-10 minutes until a little brown.

Add a small dash of salt and pepper. Add the cooked sausage.  Should look something like this…

Next add the eggs to the pan. Cook over low heat until the edges begin to get firm. Place entire pan into oven and cook at 350 for about 30 minutes. This is what it should look like going into the oven…

After it is cooked, remove from oven and let sit for a couple minutes before cutting and serving! Here it is finished…

Felice di mangiare…this means happy eating in Italian!

For the printable recipe click here.

Enjoy!

Shelley

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6 comments

  1. Arright, I had to come back and let you know that I made this with ground turkey subbed for the pork sausage, and it was incredible. Two thumbs up!

    I also made the lemon-parsley marinade from your grilled artichoke recipe (http://paleogirls.com/2010/02/08/grilled-artichokes/) and used that as a salad dressing for my Hugh Jass salad tonight. So. Good. It almost brought a tear to my eye.

    I’m officially in love with your blog.

    • Shelley

      Hi Leena!

      Thanks so much for your feedback! Love the idea of using turkey instead of pork too. Bacon would be good also…if you like bacon!

      Take care,
      Shelley

  2. Pingback: a Paleo family Easter «

  3. Katrina

    I love making frittatas as well, and have found that, after you add the eggs to the pan, you cook them until almost set then slide the whole thing under the broiler for just a few minutes until the eggs puff up and brown a bit, it is much faster than baking.

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