Frittata

A wonderful way to “clean out your fridge”, a Frittata can be simple, containing only eggs, or filled with your favorite meats, vegetables, and cheeses. The Get Cheffy kitchen hits the middle ground (so we think), and adds one protein, two main vegetables, and a handful of aromatics to create an excellent lunch, dinner, or brunch dish. Bon Appetit, and Get Cheffy!

FOR THE FRITTATA:

  • 1/2 lb Sausage
  • 1 Large Red Onion, finely diced
    • Scallions, shallots, yellow onion, etc. can all be used here.
  • 2 Cups coarsely chopped broccoli
  • 2 Cups coarsely chopped peppers
    • Use your favorite variety of peppers but, when we went shopping for ingredients, the ones that looked best to us were sweet little baby peppers.
  • 6 Large Eggs
  • 1/2 Cup Sour Cream
  • ~4 oz Goat Cheese
    • You’ll see the tilde symbol (~) a lot in our Get Cheffy recipes, as the tilde simply means an approximate. One of the goals of Get Cheffy is to increase your cooking confidence and freeing yourself from using exact measurements. All that to say, use as much cheese as you like, and whenever you see the ~ symbol, that means add as much or as little as your Cheffy little heart desires.
  • Salt & Pepper
  • 1 Tablespoons unsalted butter (optional)
    • Depending on how much fat renders out of your sausage, you may not need to add butter to your pan.
  1. Begin by turning your oven to 400 degrees and placing a rack on the upper middle position. While your over preheats, brown off your sausage meat in a cast iron skillet until the fat has rendered out, and the sausage is crumbled and evenly browned. Add your diced onions and peppers and 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Stir to combine and coat with the rendered fat. Cook for 5-10 minutes over medium-high heat until the moisture from the vegetables has evaporated. Add your chopped broccoli and stir to combine with your sausage and vegetables. Once combined, take a look at your pan and, if it’s looking a bit dry, add your tablespoon of butter; allow to melt and stir to combine before covering your pan and cooking over medium-high heat for an additional 5 minutes, adjusting your burner’s heat as necessary.
  2. While your vegetables continue to sweat, crack your eggs into a large bowl and whisk together with 1/2 teaspoon of salt and 1/2 cup of sour cream (the mixture will be slightly lumpy). Remove the lid from your pan and, using your hands, break apart the goat cheese into fairly large chunks to disperse amongst your vegetables. Pour your egg and sour cream mixture over your vegetables and gently shake the pan to settle the liquid egg into the pan. Take your pan from the stovetop into the oven and bake at 400 degrees for 15-20 minutes. Remove from the oven, allow to cool for 5 minutes before serving.
    • If you don’t have a skillet that can go from stovetop to oven, you can cook everything in any pan and pour the ingredients into an oven safe pyrex before covering with your eggs and baking at 400 for 15-20 minutes.

GET CHEFFY TIP!– Bacon, salmon, leftover steak, shrimps, etc….any protein you can think of can be tossed into a Frittata and enjoyed. Spinach, green beans, potatoes asparagus, and other vegetables can be tossed in as well. As far as dairy products, add as much cheese, sour cream, or greek yogurt you like. The recipe and measurements we provide are merely a guideline.

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