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Frittata with sausage, potatoes and greens
From Stones River Market
<p>A frittata is like a cross between a quiche and an omelet. It has no crust, but it is heavier and cheesier than an omelet. Makes a hearty brunch. Using ingredients from the SRMarket,I invented this frittata based on a similar one made by my son-in-law Mark.</p>Source: Mark Rimple & Kathy Ferris (Entered by Kathleen and Ken Ferris)
Serves: 4-6, depending on how hungry you are
Step by Step Instructions
- In a good-sized cast iron pot or skillet, partially cook potatoes in medium-hot oil. Keep stirring.
- Add onion and cook 1 minute, then sweet pepper and cook 1 minute more.
- Add seasonings now and stir well. Remember that both sausage and cheese have a good bit of salt.
- Add sausage and break into small bits, stirring, and cook meat until almost done. LOWER HEAT. At this point, you can use a dry paper towel to soak up any excess oil.
- Add chopped greens and cook until thoroughly wilted. Times will vary according to the type and tenderness of the greens you use.
- LOWER HEAT. Add beaten eggs, distributing them over the top. With a large spoon, make spaces in the veggies so that the eggs can reach the bottom of the pot. Cook without stirring until they begin to harden on the bottom. Be careful not to let them burn.
- REMOVE FROM HEAT. Turn on stove broiler.
- Sprinkle the top of eggs first with Parmesan, then with Mozzarella cheese.
- Watching carefully, place the pot under the broiler (set not too high or too close), and allow cheese to melt and brown slightly. This last step will finish cooking the eggs.
- Serve with toasted organic bread.
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