Baked Provolone and Sausage Frittata

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Baked Provolone and Sausage Frittata

Our neighbor behind us and one over, has chickens.  And a rooster.  And some goats.  I am so envious.  I imagine, though, that it’s a lot of work.  But still, I have chicken egg envy.  So, when we happened upon them, while out for a walk, I thanked them profusely for the eggs that they had given us last summer.  Being nice, and taking my huge hint, they ran inside and came back out with a dozen eggs.  They were all different sizes and shapes and colors.  One was huge.

Fresh eggs!

Aren’t they beautiful.  Still I worry about that one chicken with that huge one!  It turned out to have a double yolk!  Well, with all these gorgeous eggs, I knew I need to find some good egg recipes and I knew a frittata was in my future.  Frittatas are my favorite way to use a bunch of eggs.  I turned to Giada at Home: Family Recipes from Italy and California and found Baked Provolone and Sausage Frittata.  This was fantastic!  It had just the right amount of oomph from the sausage and the cheese was just rich enough.  When I was buying the cheese, I asked the cheese guy (cheese monger?) what kind of provolone to get.  He asked what I was going to use it for and when I said I was shredding it for a frittata, he recommended a dry, aged provolone.  It was delightful and so easy to shred.  Isn’t it wonderful how far food and food shopping has come in America?  I remember growing up when cheese meant three things:  Velveeta, individually wrapped American Cheese, or blocks of sharp cheddar for homemade mac and cheese.

Baked Provolone and Sausage Frittata

Sorry, I digress, but I am passionate about cheese!  I am also passionate about this frittata.  Served with a salad and a good chunk of bread, it was wonderful.  I made a few changes:  Giada has you bake it in an 8-inch square glass baking dish!  I personally think all frittatas need to be made in a wonderful, old cast iron skillet.  It just feels right.  I also used hot Italian pork sausage instead of turkey.  I also changed the time and temperature, because I kept the ingredients in the hot skillet.

Baked Provolone and Sausage Frittata

Ingredients

  • Unsalted butter, for the baking dish (I didn’t use)
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1/2 pound mild turkey sausage, casings removed (I used hot pork sausage)
  • 8 large eggs
  • 1/3 cup whole milk
  • 1 1/2 teaspoons salt
  • 1 red bell pepper, cored, seeded, and diced (I used a jarred roasted red pepper)
  • 3 cups (8 ounces) shredded provolone cheese
  • 1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley leaves

Instructions

  1. Preheat the oven to 350.
  2. Heat the oil in a medium skillet and over medium-high heat.  Add the onion and cook until translucent about 3 minutes.  Add the sausage and cook until browned about 5 minutes. 
  3. While the sausage is browning, whisk together the eggs, milk and salt.  Stir the red bell pepper and the 1/4 cup of parsley into the sausage mixture.  Top with the cheese.  Pour the egg mixture over the top.  Turn the heat down to medium-low and let it cook for about 2 minutes without stirring to let the eggs set some.
  4. Place in the oven and bake for 20-30 minutes or until puffed and golden and set in the center. 
  5. Cut into wedges (4-6) – we are definitely a four wedge family!
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Baked Provolone and Sausage Frittata

Sidewalk Shoes Eggs

Foodie Friday

This will be my entry for Foodie Friday at the every so lovely Rattlebridge Farm.

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Comments

  1. says

    I have chicken envy also. I am thinking about adopting one that is waning on egg production to have the additional benefits provided to a garden.

    I have fond memories of gathering eggs on my God parents dairy…..

  2. says

    Put me on the chick envy list too…except for the rooster unless he uses his inside voice. LOL Beautiful pics Pam, as always.

  3. says

    One of my former co-workers brings in chicken eggs from her parents’ farm. We can get a dozen for $2.50 and they are THE BEST eggs I’ve ever had. The yolks are almost orange! And so flavorful. This frittata sounds right up my alley. I hope my cast iron skillet is large enough! Adding this to my menu. Thanks, Pam.

  4. says

    Hubster grew up right next door to a German immigrant couple who had chickens, fruit trees, veggies and maybe some other critters tightly packed into a double city lot. He still fears their rooster, who chased him around when he was 3. I think he’d devour any chicken’s eggs just to get back at the rooster. Great looking frittata!

  5. says

    Out of all of the hundreds of thousands of eggs I’ve cooked in my life, I’ve only seen 1 double yolk. And yes, I’m envious of people with fresh eggs, but hubby has put his foot down at the chicken in the back yard idea. :/ Great looking frittata, really nice photo.

  6. says

    p.s. about the double yolk. i had a carton of eggs from the grocery store way back in my apartment days where every egg had a double yolk. I had never seen anything like it!

  7. says

    i’ve always been a fan of the term ‘monger’ and i think i’d like to find my very own cheesemonger. great frittata, pam–hard to go wrong with these beauties!

  8. says

    One of my dear friends has chickens. SO jealous. She recently told me she was tired of eggs. I can’t imagine it – breakfast for dinner, I say!

  9. says

    Jealous!!! Wish we had a local source like yours for fresh eggs! If I’m not at the farmer’s market bright and early (and who are we kidding, bright and early is just mean on a weekend), I’m out of luck. Maybe I’ll set my alarm early this weekend to get some of the local bounty for this recipe!! Looks fantastic!

  10. says

    We are house shopping right now and I keep drifting towards the ones with land involved. I have these grand dreams of homesteading and having chickens, a huge hydroponic garden, and raising my own cows and pigs to eat. Perhaps even a lamb. And then I realize how much work it would all be. But if I just did one thing, maybe I could handle it. Like chickens. Fresh eggs would be a heavenly start!

  11. says

    I love a frittata, you can add just about anything to them and I agree, it’s a great way to use up eggs. I sure wish I had neighbors with chickens, it’s so nice to have fresh eggs.

  12. Staci says

    This looks amazing and I am adding it to this week’s menu. Elise, I do have a question though. What size skillet was used? I have a 12in skillet and don’t want the frittata to be too thin. What would be the ratio of eggs & milk needed or does it matter? Thanks.

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