 |
| Roasted Red Pepper Frittata with Sausage and Feta from Williams-Sonoma |
I made this recipe last weekend for my B&B guests and it was a huge hit!
Roasted Red Pepper Frittata with Sausage and Feta
Ingredients:
2 tsp. olive oil
6 oz. sweet Italian sausage, casing removed
8 eggs
4 tsp. chopped fresh basil
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 Tbs. unsalted butter
1 roasted red bell pepper, peeled, seeded and cut into thin strips
1/3 cup crumbled feta cheese
Directions:
In an ovenproof fry pan over medium heat, warm the olive oil. Add the sausage and cook, stirring and breaking it up with a wooden spoon, until the meat begins to brown, about 10 minutes. Using a slotted spoon, transfer the sausage to paper towels to drain. Discard the fat in the pan.
Preheat a broiler.
In a bowl, whisk together the eggs, 2 tsp. of the basil, the salt and pepper. Set the pan over medium heat and melt the butter. Return the sausage to the pan and add the bell pepper. Pour the egg mixture into the pan and cook until the edges of the frittata begin to set, about 30 seconds. Using a heatproof spatula, lift the cooked edges of the frittata and tilt the pan to allow the liquid egg on top to flow underneath. Continue cooking, occasionally lifting the frittata and tilting it again, until the top is almost set, about 4 minutes more.
Sprinkle the top of the frittata with the cheese. Place under the broiler until the frittata puffs and becomes golden brown, about 1 minute. Sprinkle with the remaining 2 tsp. basil. Cut into wedges and serve hot, warm or at room temperature. Serves 6.
Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers
Preheat a broiler.
In a bowl, whisk together the eggs, 2 tsp. of the basil, the salt and pepper. Set the pan over medium heat and melt the butter. Return the sausage to the pan and add the bell pepper. Pour the egg mixture into the pan and cook until the edges of the frittata begin to set, about 30 seconds. Using a heatproof spatula, lift the cooked edges of the frittata and tilt the pan to allow the liquid egg on top to flow underneath. Continue cooking, occasionally lifting the frittata and tilting it again, until the top is almost set, about 4 minutes more.
Sprinkle the top of the frittata with the cheese. Place under the broiler until the frittata puffs and becomes golden brown, about 1 minute. Sprinkle with the remaining 2 tsp. basil. Cut into wedges and serve hot, warm or at room temperature. Serves 6.
Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers
