Kitchen Sink Frittata

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Sounds delish doesn't it?

Maybe not, but hopefully you can appreciate the sentiment. I think it looks better than it sounds.

One of my favorite things to do is taking what I have on hand and making something simple and delicious out of it.

Hmm, sounds like something Italians have been doing for centuries. It is the staple of the Italian cook's culture.

As the name suggests, the recipe should and will vary based on what you have in the fridge to be used up.

Here is how I made mine.

Kitchen Sink Frittata

Remove sausage from casing, break off in pieces and brown in pan, set aside

Saute some chopped onion in some olive oil over medium heat in a non-stick oven safe pan

When translucent throw in some minced garlic along with salt and pepper

Add chopped plum tomato, chopped olives, and ripped red swiss chard

Slightly whip 5-6 eggs in a bowl

Pour over the veggies when they are soft

Add the sausage

Let mixture set

When almost set, sprinkle with freshly grated parmesan and chopped parsley

Place in the oven at 350 degrees to set and brown the top

It should look like this when done

**Cooks note: You may notice that the sausage is arranged on only half of the frittata. This is so the vegetarian in the house can also enjoy it!

Carefully loosen and cut into pie slices using a plastic knife

Serve with some rosemary ciabatta and a green salad for a perfect dinner or brunch. Cold leftovers also make a delicious breakfast treat.

Buon Appetito!!

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So, what are your favorite ingredients to use in a frittata?

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And I have an exciting announcement to share. Claudia, the creative talent behind The Paris Apartment, has agreed to an interview. And we are going to kick it up an notch and combine it with a book giveaway. That's right. Her book. A signed book giveaway!

Look for more details over the next two weeks.

LuLu
November 20th, 2008
Mmmmm…..I love Frittate!! Delicious!!

Michele
November 20th, 2008
I love this frittata! It looks delicious! My favorite frittata has potatoes, onions and zucchini in it. Throw in some fresh herbs, salt and pepper and you’re all set!