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italian frittata

August 26, 2014

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i’ve said it before but i’ll say it again: bless my nona and her vacuum sealer. my cousin drove down to toronto to spend the weekend with me, and my nona sent me a giant care package full of vacuum packed cheese, homemade sausage, olive oil and cookies. love you nona!frittatafrittata1
so because i had my hands on this amazing cured sausage, i decided to make a frittata like my dad use to make for me growing up. he used to have to flip the frittata in the pan but could never find a lid big enough, so i would stand and watch and giggle when it flipped it over onto a plate and then back into the pan – i don’t think i ever remember him messing it up and ending up with half of it on the stove, which is what would happen to me if i tried that. every time i go home he’ll still make this for me at least once – we’ll eat the whole thing together at the kitchen table with white toast and our cups of coffee. it’s also the best, best hangover cure – that and lots of espresso.frittata9frittata5
i couldn’t help but make a few changes to mine (i can never just leave things be) – aside from the usual sausage, potatoes, eggs and lots of black pepper, i added sautéed shallots and garlic to the egg mixture, and finished it off with fresh basil from my herb garden and fresh parmesan cheese from my nona. served with an arugula salad with lemon juice and olive oil, and pan roasted tomatoes on top it was light and filling and just as delicious as my dad’s.frittata2 frittata4

Traditional Frittata
*serves 6 (or 4 when you’re hungry and hungover)

7 eggs
1/2 cup milk
1 very large russet potato, cooked and peeled (i just poke holes in one with a fork and microwave until easily pierced)
1 link of sausage (cured with love works best if you have a nona, but chorizo would be great as well)
1 shallot, diced
1 clove garlic, diced
lots of fresh black pepper
freshly grated parmesan and chopped basil for serving

1. Pre-heat oven to 400 degrees.
2. Heat a tablespoon of olive oil in a cast iron pan over medium heat. Add diced shallots and garlic and cook until translucent. Cut cooked potato and sausage into bit sized pieces.
3. Meanwhile, whisk eggs and milk together until light and frothy. Add cooked shallots and garlic to the eggs and stir.
4. Add potato and sausage to pan, distributing evenly, then pour egg mixture overtop. Sprinkle generously with salt and fresh pepper.
5. Let cook for about 5 minutes, then remove from stovetop and place in oven for about 8 minutes or until eggs are set. Remove from oven and serve with fresh parmesan and basil and toast.

 

 

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