Italian Frittata

Courtesy of Plated Perfection

I think I've become obsessed with the frittata concept and experimenting with different flavors! They're just so easy and fast, and pretty delicious! I tend to have a lot of Italian-ish ingredients in my fridge, so I used whatever I could find that sounded good together :) This is great for a group too since it makes a decent amount! As Duncan put it, who was over for the frittata, this is a yummy egg pizza!

• package of sliced prosciutto (about 3 ounces)
• diced pepperoni (about 2 ounces)
• approx. 1/2 teaspoon rosemary (I had dried on hand)
• approx. 4 leaves fresh basil, chopped
• approx. 1/4 cup chopped roasted red peppers
• approx. 2 tb capers, chopped
• 8 large eggs
• 1/4 cup milk
• pinch of pepper
• 1-2 tb fresh grated Parmesan
• approx. 6-8 thin slices fresh mozzarella
• approx. 6-8 tb pesto

In an ovenproof skillet, brown the prosciutto, pepperoni, and rosemary. Preheat the broiler. In a bowl, whisk together the eggs, milk, red peppers, capers, pepper, parmesan cheese, and basil and pour into the skillet. Cook, until almost set; top with the mozzarella cheese and pesto sauce. Broil until set in the center, about 5-7 minutes. 

Loaded Frittata

Courtesy of Plated Perfection

I've been wanting to try another frittata and decided this past weekend was a good time! I hit up the farmer's market a block from my house for some of the fresh ingredients. We had a guest crash in our spare bedroom and he definitely approved - considering he woke up to a home cooked brunch :) This was delicious. One piece is pretty filling, but it's just as tasty leftover. Feel free to get creative with the ingredients..that's the fun part!

• 1 pound ground Italian sausage (I used Mild)
• 1/2 teaspoon crushed red pepper
• 1 green bell pepper, chopped (small size)
• 1 red bell pepper, chopped (small size)
• 1 shallot, chopped
• 8 large eggs
• 1/4 cup milk
• Salt
• 1 cup high quality, sharp cheddar (I used extra sharp)
• 1 cup cooked maple bacon, chopped (good quality)

In an ovenproof skillet, cook the sausage and crushed red pepper, breaking up the meat, until browned, 7 to 10 minutes. Using a slotted spoon, transfer to a plate lined with paper towels (to drain some of the grease). In the same skillet, add the peppers and shallot and cook, stirring, until softened, about 5 minutes. Stir in the cooked sausage. Preheat the broiler. In a bowl, whisk together the eggs, milk and 1/2 teaspoon salt and pour into the skillet. Cook, scrambling the mixture, until almost set; top with the cheddar cheese. Broil until set in the center, about 5 minutes. Top with crumbled bacon.

Halloween Brunch

OK, so it's not Halloween themed, but this was the brunch I made this morning for some friends :)

Smoked Ham and Gruyere Frittata:

• 8 extra-large eggs
• 2 tablespoons heavy cream
• 1 cup grated Gruyere cheese
• salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 small onion, diced
• 4 small potatoes, diced
• 1 cup diced smoked ham
• 1 cup grated Parmesan
• 1/4 cup sour cream
• 1 bunch chives, chopped

Preheat oven to 400 degrees.  In a large bowl, whisk together eggs, cream, Gruyere cheese, salt, and pepper until foamy. Melt butter in a cast iron pan over medium heat. Add the onion and potatoes and cook thoroughly. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham. Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Shower with grated parmesan and serve garnished with sour cream and chives. We served it with bacon and smushed biscuits!