Sunday, September 11, 2011

Sausage, Red Pepper & Goat Cheese Fritatta

Breakfast, when done with a little TLC, is one of the most comforting meals of the day. My friends and I spend as much time in the summer at the cottage as is reasonably possible. Due to somewhat large quantities of alcohol consumed at said cottage, we generally appreciate a hot, hearty breakfast. But, that doesn't mean we eat KD (what? sometimes that's what I want for breakfast) or have bacon served with bacon fat over bacon toast. We eat right. Just like yer mamma taught you. All the food groups, yo! Well, almost all. Have some multigrain toast with this and I'm pretty sure you're set.

Ingredients (serves 8-10, but you can easily scale back or just plan for leftovers):
  • 10 eggs
  • about 1 cup crumbled goat cheese (loosely packed)
  • 4-5 sausages (I like the spicy ones), removed from their casings
  • 1 red pepper, chopped
  • 1 small white onion, diced
  • 1/2 cup cream (10%, 18% or whipping cream - whatever you've got is fine)
  • 2 tbsp olive oil
  • salt & freshly ground pepper
Directions:
  1. Heat oven to 350 degrees. Whisk the eggs and cream in a bowl. Add salt & pepper. If you want, this is where you can add fresh herbs - thyme would be a good one.
  2. Heat a large stainless steel skillet to medium heat. Add olive oil and onion. Cook the onion until just starting to soften, about 4 minutes. Add to this the sausage and start to chop the sausage up into smaller chunks with your spatula (note: you'll want a flexible spatula, ideally with an off-set edge, to take the fritatta out of the dish). Cook the sausage until about 1/2 way done (it will cook through when you do the eggs). Add the red pepper and egg mixture to the pan.
  3. Cook the egg mixture on medium heat - you don't want it too hot or the bottom will burn; it should just barely bubble in the centre. As the egg cooks, you can run your spatula round the edge (not bottom) of the pan, loosening any cooked egg and allowing the uncooked egg to run to the sides. Let the fritatta cook this way for about 15-20 minutes, or until the sides of the fritatta are setting and the middle is still runny.
  4. At this point, add the goat cheese to the mixture, dropping the goat cheese evenly around the fritatta. If you like more or less cheese, adjust as you like. Place the fritatta in the oven and let cook until the middle has just set (about 10-15 minutes, depending on your oven and how much you cooked the egg on the stove top).
  5. Once the fritatta is just set, turn your oven to broil and broil for about 2-3 minutes or until the top is bubbly and golden brown.
  6. Take the pan out of the oven (remember the handle will be hot - I'm not assuming you're retarded, it's just I've done it a bunch of times and I'm trying to save you) and run your spatula around the rim of the fritatta to loosen it. Once you've loosened the edges, start to loosen the bottom, too. This is a bit of an art as you don't want to break the fritatta. But, egg is fairly sturdy so don't be afraid to let it lift off as you run your spatula around and underneath.
  7. Once you've loosened it completely, place a plate over the skillet and invert the fritatta onto it. Then quickly flip it back over onto a large cutting surface or onto another plate, slice and serve! Of course you can serve it right out of the pan if you want. Whatevs.

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