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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Quick Lunch Salad– Kale, Grilled chicken, and Roasted chickpeas

I came up with this salad the other day while I was in a panic in the morning realizing that I forgot to prepare a lunch for the day. I have been trying hard not to buy lunch and thought I would have to that day. But I had a few things in my fridge and had a “make it work” moment and it turned out to be great! The night before I had grilled up chicken breast to have for a salad or to add to a quick pasta dish. I had a kale which I love for salad because it hold up to salad dressing well without wilting and is packed with nutrients and flavor. I had roasted chickpeas the day before(which is my new thing..love it) and a good chunk of blue cheese I had bought the other day. So I thought if I just pack all this up I can assemble a pretty good salad for lunch. All it takes is a little preparation the night before and you have nice gourmet salad and be the envy of all your coworkers who are drooling over your lunch! Pack the chicken in one container, and the vegetables in another. I always make my own dressings so I know what exactly is in them and they often taste better then store bought, but this is your lunch so do whatever makes your stomach happy!

Grilled Chicken Kale Salad
1-2 cups kale, cut up in bit size pieces, hard stem removed
2 pieces of chicken breast, cooked and cut into thin slices
Few pieces of thinly sliced red pepper and onion
2 TBS of roasted chickpeas
Few crumbles of Blue cheese

Assemble a bed of kale on a plate making a slight dome shape. Add the grilled chicken around the dome, then the peppers, onions and chickpeas around and on top of the salad. Add the cheese last and drizzle with your favorite dressing or the yogurt dressing below!

Creamy Yogurt Dressing
1 cup Greek plain yogurt
juice from 1 lemon
fresh thyme, sage or Italian season blend
3 TBS red wine vinegar
Salt and pepper to taste

Add everything to a small bowl and whisk with a fork or small whisk, add salt and pepper to taste.

Photo May 07, 1 17 58 PM (1)

Photo May 07, 1 17 58 PM

Completely addictive roasted sweet almonds

Hello People! Sorry its been a few weeks since my last post, had some computer issues (which im still dealing with) and work has been busy! But I wanted to get back in the swing of things with these amazing almonds.  I love to snack, and this is one of my favorite things to snack on during the day.  These almonds take me back to when my mom used to take my brothers and I to downtown Boston and she would always buy us the fresh hot nuts from the roasted nut stands.  It was one of my favorite things to eat and always looked forward to it.  One of the things I love about certain foods is the history and nostalgia behind it and how one thing can bring you back to when you were 8.    The smell is enticing and I wanted to create that in my own kitchen.  I had almonds but you could use a mix of nuts or one that you love!  Its super quick and easy.  These are sweet but you could make them savory or spicy! (hmmm sriracha roasted almonds anyone?)

 

Roasted Sweet Almonds

2 cups  whole almonds

1/2 cup sugar

1 teaspoon  kosher salt

1/2 teaspoon cinnamon

Preheat oven to 350 and prepare a baking sheet lined with parchment paper or a silpat.

1. Heat a saucepan to medium heat and add sugar.  Let that melt ( you can add a few drops of water here).   Add your nuts and stir with a rubber spatula.  Then add the salt and cinnamon.

2. Transfer nut mixture to the prepared baking sheet and put in oven for about 5 minutes or until your house smells like a roasted nut factory! Enjoy!

 

Photo Feb 24, 10 33 57 PM

This is what it looks like when it comes right out of the pot and ready for the oven

Photo Mar 03, 10 12 01 PM Photo Mar 03, 10 30 23 PM Photo Mar 03, 10 30 26 PM