Everyone is always looking for the one-pot meal. The frittata can be more than just breakfast, including brunch and lunch. Fill it with fresh veggies and good eggs like my recipe below and you'll have a powerful one-pan breakfast. A frittata is also the perfect way to repurpose leftovers like roasted potatoes; or spring greens like chives and asparagus.
safety tip: The pan will be hot when taken out of the oven. Place a ktchen towel on the handle as a reminder to prevent burning yourself when dishing up.
Makes six servings
chefgeorgehirsch.com | As seen on George Hirsch Living it UP! TV Series
1 Tablespoon olive oil
1/4 cup sweet onion, chopped
1/2 cup fresh mushrooms, sliced
1/2 cup smoked sausage, chopped
10 eggs, well beaten
2 Tablespoons water
1 Tablespoon fresh basil, chopped
2 Tablespoons grated parmesan cheese
1/4 teaspoon hot sauce
pinch fresh grated nutmeg
fresh ground black pepper
1 cup fresh baby spinach
1/4 cup shredded fontina or Swiss cheese
Preheat oven to 350 degrees F.
Beat eggs with water, basil, parmesan cheese, hot sauce, nutmeg, and pepper.
On the stovetop, pre heat a large oven proof saute pan to medium temperature. Add olive oil to sauté pan, cook onions, mushrooms and sausage until slightly brown.
Increase heat to high temperature, add baby spinach, stir quickly until spinach wilts. Add egg mixture over the spinach filling and continue stirring while adding cheese. Place pan in oven for additional 5 minutes or until fritatta is firm yet moist.