Seasonal Breakfast Frittata Recipe
Daily Value: 15%
Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||25µg||6%|
|Fatty acids, total monounsaturated||9g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
This easy-to-prepare dish has been a longtime breakfast favorite in Ryder-Topalian household. Since the ingredients can be changed accordingly to the season, it's always a snap to make with whatever is ripe in your garden. "This is my go-to recipe for whenever we have houseguests. It's beautiful when it comes out of the oven, with its puffed-up golden brown top, and it provides everyone with a satisfying start to their day," says Tracey Ryder, cofounder of Edible Communities, a network of more than 65 regional food magazines across the United Staes and Canada devoted to the local foods movement.
- 3/4 pound bulk mild Italian pork sausage or chorizo
- 6 large eggs
- 1 cup heavy cream
- Salt, freshly ground black pepper, and red pepper flakes
- 2 large handfuls baby spinach, Swiss chard, or arugula, washed and spun dry
- 8 ounces feta cheese, crumbled
- 1 large ripe tomato, coarsely chopped (optional)
Preheat the oven to 375 degrees.
Cook the sausage in a 10-inch cast iron skillet over medium heat, stirring often, until it crumbles and is no longer pink. Remove the sausage and drain on paper towels. Drain all the fat from the skillet, but do not wipe the skillet clean because you want some of the sausage flavor left behind.
Place the eggs, cream, and salt and black and red pepper to taste in a large bowl; whisk until the mixture is foamy. Add the sausage, spinach, feta, and, if desired, tomato and stir until all the ingredients are fully incorporated and coated with the egg mixture.
Pour the egg mixture into the skillet and cook over medium heat until it begins to set and hold together around the outside edge. Place the skillet in the oven and bake until the top of the frittata has puffed up and is golden brown, 25-35 minutes.
Slice the frittata into 8 wedges. Serve immediately.
Adapted from "The Lodge Cast Iron Cookbook" compiled and edited by Pam Hoenig (Oxmoor House, 2012)Servings: 10