Sunday Brunch: Sausage, Spinach, Sundried Tomatos and Cheddar Cheese Frittata

The title says Sunday brunch but really you can have this for dinner any night of the week. I recently made this frittata for a client that I cook for on a weekly basis. Its filling, delicious and easy! One of the first things I made back in culinary school was a onion frittata and I was so nervous it wouldn’t flip out of the pan correctly, the anxiety was on HIGH that class haha! But it came out great and that’s because I had an excellent non stick pan. That is the key here, and once you have that the rest is piece of cake. Frittata by the way is a big omelet started in a non stick heavy duty pan and finished in the oven to blow up and be nice and puffy. Similar to a quiche but with no crust. You can add any kind of toppings your little heart desires, so its great when you want to get rid of herbs and vegetables in your fridge! For this one I used sweet Italian sausage, spinach, sundried tomatoes and cheddar cheese. The process is always the same, you want to cook your filling in the same pan you cook the frittata in then add your egg mixture, cook in pan and then finish it off in the oven. Then you invert on to a plate. Try this combo or one of your own for you next brunch party or week night dinner!

 

Photo May 10, 4 17 08 PM

 

 

Sausage, Spinach, Sundried Tomatoes and Cheddar Cheese Frittata

Preheat oven to 350. Use a non stick, oven safe frying pan.
10 Eggs
2 lbs spinach, chopped
1 small onion, chopped
1 lb Sweet Italian Sausage
8 ounces of sundried tomatoes
8 ounces of cheddar cheese, shredded
Butter or oil

1. Crack eggs in a bowl and whisk until frothy and well combined. Add salt and pepper to taste and set aside in the fridge
2. Cook the sausages on medium heat all the way through, cool on a plate then cut in small pieces
3. Next heat a heavy duty non stick pan on medium heat, drizzle oil or a few teaspoons of butter around the pan. Add spinach to pan and cook down and season with a little kosher salt, next add onions and cook until translucent. Add in the cooked sausage and tomatoes. Mix all together and cook for another minute or two.
4. Add egg mixture to the pan and let sit for 1 minute. Using a rubber spatula go around the edges of the pan once, then go from one edge to the middle of the pan, letting the middle liquid go to the edge. This will ensure the middle is cooking and as well as the edges. When you see sold pieces of egg forming, turn off heat, add shredded cheese on top and transfer to the oven for 15-20 minutes. The egg mixture will rise and the edges will be a dark brown. You can use toothpicks to see if the middle is well cooked.

5. Let cool in pan completely.  Then take a plate or cutting board and put over the pan and flip over.  Frittata should come out easily.  Then flip over again on to a plate.  Cut in triangle pieces  and serve with a simple salad.

 

Photo May 10, 4 16 23 PM                                                            Photo May 10, 4 44 32 PM

 

 

 

 

 

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Spicy Cucumber Salad

I made this simple cucumber salad at my Memorial Day BBQ and it was a big hit (except for my best friend Tracey, who is super pickyyyy.. who doesn’t like cucumbers??) Cucumbers have great nutritional value, low in calories and helps reduce bloating, so it’s perfect after a day (or weekend) of over eating. This salad has a nice spicy kick to it and the longer it sits in the fridge the better! I would make it the night before need it and enjoy the next day!

Spicy Cucumber Salad

4 Cucumbers (leave skin on and cut as thinly as you can, if you prefer use a mandolin)
2 garlic cloves, chopped fine
2 jalapeños, seeded and chopped fine
4 limes
1/4 of extra virgin olive oil
1 TBS red hot chili flakes
Kosher Salt to taste

1. Place the cucumbers in a large bowl. Add the chopped garlic and chopped jalapenos. (NOTE: use gloves to cut open the peppers and scrape all the seeds out so the salad it is not TOO spicy!)
2. In another bowl cut the limes and squeeze out as much juice as you can. Add the chili flakes, salt and oil. Whisk with a fork until combined.
3. Add dressing to the cucumbers and toss everything together. Place in the fridge for 2 hours or overnight.

Photo May 24, 5 17 29 PM