I’d be lying if I said I was the best frittata maker in the family. I’m beat out by the men, for sure. My dad and my brother have been making a kick-ass frittata for as long as I can remember.
Even though it was Father’s Day, Pete (a proud dad to my two nephews) was happy to host our family for brunch, with the centerpiece being this deliciousness. It’s hard to tell in the picture, but that is a GIANT pan. I don’t know how many eggs were used, exactly…I’m going to assume it was a dozen. Scramble them up and season with a bit of salt and pepper, and set aside.
Italian sausage was the meat of choice. He cut it into bite size pieces and sauteed it in extra virgin olive oil with chopped onions and garlic. Toss in some sliced mushrooms and saute for a minute, then add some parboiled broccoli rabe. Season with salt and pepper and cook it all together for a few minutes.
Now it’s time for the star of the frittata – the leftover pasta! It’s why they’re made in the first place. Throw in your cooked spaghetti…and if there are no leftovers, don’t worry, you can just make some ahead of time and save it for this 🙂 Season again and mix.
Add the scrambled eggs and move the pan around a bit so everything is covered with egg. Cook a few minutes to let everything settle in together, but not too much, then add some shredded or grated provolone. As much as you like. And we like a lot.
Mix it all together, then place in a 450 degree oven. Bake for about 10 minutes until the sides have browned, then lower heat to 375 and bake until the frittata is set, about 20 minutes or so (keep an eye on it after 15). Remove from oven (carefully!) and set aside to cool for about 5 minutes before cutting.
Mangia! And remember – this is just as delicious at room temp or even cold!
Linked to: Egg Blog Hop