14 July 2011

you say frittata, I say delicious

chorizo, tomato + feta frittata

So this new cookbook I have-- Favorite Food at Home by Rachel Allen-- I totally love it. In my two months of ownership I've tried only three recipes, but they have all been spot-on: a cilantro chicken stir fry, creme fraiche pasta, and now this most excellent frittata.

Even the recipes I will probably never make are beautifully photographed and fun to read. Rarely is there a dish that seems overly fussy, and never is there one utilizing fakey ingredients like fat-free ricotta or yellow cake mix.

(Er. I apologize to those of you who use cake mixes. I just . . . don't.)

Simplicity, good looks, fine flavors. Easy to adjust for your particular tastes or the contents of your pantry. We are fans. :) The original recipe for this frittata called for Spanish chorizo, so I think that spicing it up with a minced jalapeno would be really delicious.


Sausage Goat Cheese Frittata

3 tablespoons butter, divided
1 large or 2 small russet potatoes, scrubbed and cubed
1 medium red onion, quartered and sliced thinly
1/2 pound turkey sausage
8 large eggs
6 tablespoons half and half*
1 teaspoon sea salt
4 ounces goat cheese**
1/4 cup snipped fresh marjoram and basil

1) Preheat oven to 350.
2) Melt half of butter in heavy 10-inch skillet over medium-high heat (I used a cast iron pan). Add sausage, breaking it apart with a wooden spoon. Add cubed potatoes and toss to coat with butter.
3) Cover, reduce heat to medium-low, and cook until sausage is browned and potatoes are tender, stirring occasionally. Remove from pan and set aside.
4) Melt remaining butter in pan over medium-high heat; add sliced red onion. Let cook for a minute or two to get a nice brown color, then reduce heat to low and cover. Let cook slowly for 10 minutes, stirring occasionally.
5) Meanwhile, whisk together eggs, half and half, and salt. Stir in cooked potatoes and sausage. Once onions are soft and sweet, pour egg mixture evenly into pan. Sprinkle goat cheese and snipped herbs over the frittata and let cook undisturbed for two or three minutes.
6) Transfer frittata to oven (this is why you need a heavy oven-safe skillet) and bake for 20 minutes, or until set in the center. Let cool for 5-10 minutes before slicing and serving.

*Or 3 tablespoons each heavy cream and milk, if that's how you roll.
**Feta is good, or a softer cheese like this.

{image credit: Hey Bubbles on Flickr}


  1. Yummy! This looks awesome! I bet it tasted wonderful! I'd like to invite you to share this on my recently new link up Healthy 2day Wednesday (until Saturday every week) Hope you'll stop by!

  2. I'm making this for dinner! No cream or half and half so I'm using milk and some extra butter. Yellow onion instead of red, and I threw some green onions and a couple small banana peppers (that my husband picked prematurely) on top as well. Smells great!