Frittata For Two and Other Thoughts

This is a story about making a frittata for dinner, but there’s more to it than that. Let me start by saying we have been feeling a little under the weather. Call it a cold…call it the flu…whatever, we have been struggling to stay upright for several days. I wanted to fix something for dinner, but I wanted it to be light and easy. Eggs are always a good choice when it comes to filling that particular bill, and a frittata is a simple way to prepare them. It also is a good way to clean out the refrigerator.

Frittata starts on the stove and is finished in the oven. This requires an oven proof cooking vessel. Enter the cast iron skillet. I discovered my mother’s old skillet when we moved and it was the perfect size for a two person frittata. There was just one problem. My mother was a dish washing fanatic and the skillet was no exception to that rule. While it had seen its fair share of eggs, it had also seen a lot of dish soap. I gave it a quick seasoning in the oven that helped the sticking factor a bit. It is getting a formal seasoning as I write this and it should be ready for its next close-up soon; that is to say, now.

I decided to go for an Italian flavor profile with a nod to healthy choices. The key ingredients would be chicken sausage and baby spinach. Things couldn’t be Italian without  a fair amount of onion and garlic.I’m a big fan of the Chicken Sausage that Meijer sells. They have several varieties. The Garlic and Asiago is my favorite, but they have a spinach and mozzarella as well as a chipotle pepper version. They are lower in fat but big on flavor. They are also pre-cooked so prep time shrinks while the sausage doesn’t.

I added a roasted red pepper for a little color. A week or so ago I scored a huge bag of red bell peppers for 99 cents. I sliced and froze some and roasted a few more. I created little roasted pepper packets each holding a whole roasted pepper (peeled, skinned and quartered, of course). It was just the amount I needed for color and flavor in my frittata. So, I chopped everything and threw the skillet on the stove with a good dose of olive oil.I started with the onion since it needs a little more love.Then I added the sausage, garlic, roasted pepper, and eventually, the spinach. Since a little olive oil is a good thing, I opted to add a bit of chicken broth to keep things moving and the fat content in check.While all this deliciousness was going on, I cracked some eggs and beat them with some low-fat half & half and a shredded Italian cheese blend.When the time was right I added the eggs to the pan and began the shimmy shake and lift process that is the basis for any omelet, Italian or not.Once everything was beginning to set up, I topped it with a bit more of the cheese blend along with some sliced tomatoes.It spent some time in the oven and a brief interlude under the broiler. The result was golden goodness that received a sprinkle of fresh basil before coming to the table.I served it with some toasted  Rosemary Soda Bread that I made earlier in the week. A quick drizzle of olive oil and it was ready to eat.

I chose a Barbera wine from Cooper’s Hawk that complimented the dinner beautifully. It had just the right body and flavor to bring out the best in the food.

So here’s how Mama D does Frittata. It more or less follows the traditional process. I opted to let it bake in the oven before turning on the broiler. You know the drill by now…use this as a starting point and make it your own with the ingredients you love.

Frittata with Spinach and Chicken Sausage

Print Recipe

Servings

2

Servings 2

Frittata with Spinach and Chicken Sausage Print Recipe Servings 2 Servings 2

Ingredients

• 1 Tblsp. Olive Oil Plus more for drizzling
• 3/4 Cup Chopped Onion
• 2 Links Chicken Sausage The pre-cooked kind with an Italian attitude
• 3 Cloves Garlic Finely minced
• 1 Roasted Red Pepper Chopped
• 2 Cups Baby spinach Leaves Chopped
• 2 Tblsp. Chicken broth Optional, if needed
• 4 Eggs
• 1/4 Cup Half & Half Lowfat or Fat-Free
• 1/2 Cup Shredded Italian Cheese Blend Divided
• 1 Roma Tomato Thinly sliced
• 2 Tblsp. Fresh Basil For garnish

Servings:

Instructions

1. Pre-heat oven to 350 degrees. Heat the olive oil in a small oven proof skillet. Add the chopped onion and cook, stirring occasionally 5 minutes or until the onion begins to soften.
2. Slice the sausage links in half lengthwise then slice into thin half moons. Add these to the onions in the pan and cook for another minute or two.
3. Add the garlic and roasted red peppers and cook for several minutes until the garlic becomes fragrant.
4. If things seem dry, add the chicken broth and toss to coat. You could add a little more olive oil instead of the broth if you like.
5. Add the chopped spinach and cook until the spinach is wilted.
6. While the vegetables cook, crack the eggs into a bowl. Beat well. Add the milk and beat to combine. Add half of the cheese and stir to blend.
7. Pour the egg mixture into the pan and reduce the heat to medium low. Give it a good shake to begin the setting and minimize the sticking.
8. Continue to cook the eggs gently lifting and shaking to maintain even cooking.
9. When the eggs are almost set, sprinkle a little of the remaining cheese on the top. Cover the top with the sliced tomatoes and the rest of the cheese.
10. Place in oven and bake for 10 minutes or so. Turn on the broiler and cook for another 2 minutes until the cheese is lightly browned. Remove the pan from the oven and let it to rest for 5 minutes.
11. Sprinkle with the basil and drizzle with a little olive oil. Divide between two plates and serve.

Share this Recipe

Powered byWP Ultimate Recipe

The frittata was wonderful, the bread and wine were a perfect compliment and we really did feel much better after we ate. Healing is another wonderful result of cooking with love.