If you’ve been to Simmer & Shoot before, chances are you know I’m a big fan of breakfast for dinner. Pancakes, waffles, and bacon all occasionally find their way to my dinner table, but my favorite, by far, is eggs. Eggs are one of those perfect foods, which can be enjoyed alone (fried, poached, scrambled) or as a main ingredient for something bigger. One of my favorite ways to use eggs is in quiche, but that requires a crust. A simpler way, that’s just as tasty, is making a frittata, which can really contain anything. This recipe, which I found on Closet Cooking, has a great Italian flavor to it, with the sausage, roasted red peppers, and garlic. Then, when you add the marinara sauce and cheese, it goes right over the top in terms of flavor. It takes very little time and it’s a great way to use that cast iron skillet that is just taking up space in your cabinet.
Italian Sausage Frittata
[recipe from Closet Cooking]
1 tablespoon olive oil
1/2 pound Italian sausage, casings removed
1 onion, diced
2 cloves garlic, minced
6 large eggs
1/2 cup parmesan cheese, grated
1 large roasted red pepper, diced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup spaghetti sauce (homemade or jarred)
1 cup mozzarella cheese, grated
1 handful parsley, chopped (optional)
Preheat oven to 400°F. Heat the oil in a cast iron skillet over medium heat. Add the sausage, breaking it apart and browning it. Mix in the onion and cook until translucent. Add the garlic, cooking until fragrant (about one minute). Remove from heat. Mix the eggs, parmesan, red pepper, sausage, salt and pepper in a large bowl. Pour the egg mixture back into the pan and cook over medium-low heat unit the eggs are about set, about 10-15 minutes. Transfer the pan into the oven to let the eggs finish cooking, about 10 more minutes. Pour the spaghetti sauce over the frittata, sprinkle the top with the mozzarella and parmesan and broil until the cheese melts. Add the chopped parsley and serve immediately.