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.
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.
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.
- 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
- Preheat the oven to 350.
- 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.
- 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.
- Place in the oven and bake for 20-30 minutes or until puffed and golden and set in the center.
- Cut into wedges (4-6) – we are definitely a four wedge family!
This will be my entry for Foodie Friday at the every so lovely Rattlebridge Farm.