From our Popular Recipe results for Frittata
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Gorgonzola Sausage Frittata
Ingredients
Serves 6-8
- 2 medium red-skinned potatoes
- 1 tsp salt
- 2 tbsps. extra-virgin olive oil
- 8 oz. Italian sausage
- 6 large eggs
- 1/2 tsp ground black pepper
- 1 red bell pepper, stem and seeds removed, sliced into thin strips
- 1/4 cup crumbled gorgonzola or other blue cheese
- 1/4 cup basil leaves, sliced into chiffonade
- using a sharp knife or mandolin, cut the potatoes into thin slices. place them into a large skillet and add enough water just to cover. stir in 1/2 tsp salt. bring the water to a boil over medium-high heat. cook for 4-5 minutes, until the potatoes are just tender but not falling apart. drain and allow the potatoes to cool.
- in a medium skillet, heat 1 tbsp olive oil over medium heat. add the sausage and cook until lightly browned and cooked through, about 4-5 minutes. remove the sausage from the heat and drain off any excess fat.
Method
- Preheat the broiler and set the rack 3-4 inches away from the heat
- In a large bowl, whisk the eggs with the remaining salt and the pepper until combined
- Set aside
- In a medium ovenproof skillet, heat the remaining 1 tbsp olive oil over medium heat.
- Add the bell pepper strips and saute until soft, about 4-5 minutes.
- Remove the pan from the heat.
- Starting from the outside edge and working around, arrange the potato slices over the peppers, overlapping slightly.
- Continue until the bottom of the pan is covered by overlapping potatoes.
- Distribute the cooked sausage and gorgonzola over the potatoes.
- Gently pour the eggs over all.
- Cover the skillet and return to low heat
- Cook until the eggs are beginning to set, about 5-6 minutes
- Remove the skillet from the heat and place under the broiler
- Cook until the eggs are puffed and lightly browned, about 2-3 minutes or until the center is cooked through
- Remove from the oven and carefully slide the frittata out onto a plate
- Slice the frittata into wedges and sprinkle on the basil to serve