I love making frittatas--almost as much as I love eating them. This was my first non-vegetarian frittata. I usually make them with potatoes, but I've been known to just use whatever I have in the fridge. This past Summer I made one with an eggplant that we grew in our garden and some local okra from the farmer's market! For this one, we had a lot of local ingredients: ground pork sausage from Full Moon Farm, bread from Luna Bakery, local eggs, and parsley from our very own garden.
If you've ever been hesitant to try to make a frittata because it seems complicated, I hope this post/recipe changes your mind. They can seem time consuming (especially when you wake up hungry like we do!), but they really are pretty easy to make.
Sausage & Spinach Frittata with Red Onions and Parsley
1/4 lb. pork sausage (you can easily substitute Morning Star sausage crumbles)
half of a large red onion
2 big handfuls of fresh spinach
3 tablespoons chopped fresh parsley
1/4 cup ricotta cheese, cottage cheese, cream, or milk
1/4 lb. cheddar cheese (or just use what you have)
salt & pepper
1 large garlic glove
1 extra large slice of country bread (you can use whatever bread you have. if using sliced bread, use two pieces)
Start by dicing the onions and chopping the garlic and parsley; and then cut the bread into cubes. Next, brown the sausage.
Remove the cooked sausage from the pan and place on a paper towel to remove excess fat. Add the red onions to the remaining pork fat in the pan. Cook until they start to become transparent and then add the spinach and cook for a few minutes until wilted. Remove from heat.
In another pan that can be put into the oven (I use a cast-iron skillet), heat about 2 tablespoons olive oil and then add the garlic and bread cubes. Cook these over medium heat until crispy on all sides, but not too brown.
Preheat the over to 350 degrees.
Meanwhile, whisk the eggs together with 1/4 cup of ricotta cheese (you can use cottage cheese, sour cream, milk, etc.), salt, and pepper.
In a mixing bowl, combine the sausage, veggies, chopped parsley, and shredded cheese. When thoroughly mixed, add in the eggs.
In the same pan you used for the bread, add about a tablespoon of olive oil to coat the bottom--any garlic or bread remnants in the pan are completely welcome. Heat on medium heat until oil is good and hot. While it's heating, stir the bread cubes into the egg/veggie/sausage mixture. Then pour the mixture into the hot pan and cook for 5 to 6 minutes until a thin crust forms around the sides.
Now, put it in the oven for 10-15 minutes depending on the depth of your pan. Check it after 10 minutes. Just stick a toothpick in the middle--it's done when the toothpick comes out clean.
After letting it cool for a few minutes, invert it onto a cutting board and slice into wedges to serve. We like to save the leftovers and serve them later in the day with a cup of soup or a small salad.