Sun Dried Tomato and Spinach Frittata

We are having a sudden heat wave here in Ohio.  You know the kind that prompts you to desperately run out looking for a kids swimming pool big enough for you to fit in!  Michael is not overly fond of breakfast for dinner but I found an exception, frittata.  You can make so many variations of frittatas and they come out amazing.  We had fresh spinach, sun dried tomato sausage, parmesan cheese and eggs, the makings of an tasty frittata that had my girls asking for seconds and thirds.  These are also great ways to sneak in veggies or meat for a picky eater.  They are easy to make, clean up and won't heat up your house on a hot day.  Perfect for a September heat wave or anytime!

Ingredients

1 cup pasteurized egg product (like real eggs from Costco)
4 eggs
1/2 cup parmesan cheese shredded and some more to sprinkle on top
pepper (to taste)
1 tsp olive oil
2-3 links pre-cooked sun dried tomato sausage chopped (we like aidells or another nitrate free brand)
2 cups baby spinach (packed)

Recipe

1. In a large bowl combine egg product, eggs, cheese and pepper.  Whisk until yolks are completely incorporated.  If you use a 10 or 12 inch pan to cook you can add 2-4 more eggs.
2. Chop sausage.  Chop spinach.  You can removed the large stems you see, some people don't like the texture with the stems.
3. Heat oil in pan over medium.  Add sausage and cook for a few minutes.  Add spinach and cook until just wilted.  Change heat to low.
4. On low heat add the egg mixture.  Stir everything together and make sure meat and spinach is evenly distributed in the pan.
5. If using double frittata pan.  Cover with second pan and cook on low for 10 minutes.  Sprinkle with parmesan cheese then cover again with the second pan.  Using oven mits flip the pans.  Cook on low for another 10 minutes.  
6. Using oven mits flip back over and slip frittata onto a plate.  Slice and serve, enjoy!
7. If using oven-proof pan.  Preheat oven to 350 degrees F.  Cook on low until the eggs on the bottom and edges are set for about 10-15 minutes.  Place in oven and cook 7-8 minutes or until eggs are cooked.
8. Using oven mits removed pan and slide onto a plate.  Slice and serve, enjoy!  
9. If using non oven-proof pan.  Cover and cook on low until the eggs are set for about 15-20 minutes.  Using oven mits slide onto a place.  Slice and serve, enjoy!

Spicy Roasted Red Pepper and Sausage Frittata

Michael and I have both been eyeing the frittata pan at Williams Sonoma for some time.  Recently it occurred to me that neither of us has ever had a frittata so I decided to make one and try it out before investing in the special pan.  The experiment was a total success.  We both love frittata, Cadence liked it and Rylee was a frittata monster.  I even found out that my le creuset cast iron skillet pan makes them great so I don't need a special pan.  You do need a pan that is oven safe for this recipe.  Allot of people have cast iron pans and that will work nicely.  I looked up several recipes online and came up with one of my own.  I bought a 16 oz jar of roasted red peppers and will use the other half to make chicken ala king later this week.  We served with fresh bananas and toasted rosemary sea salt bread for a nice brunch.  Frittatas are like a big fluffy oven omelet.  You can use what you have on hand and they will most likely come out super yummy! 

Ingredients

1 tablespoon olive oil

chicken andouille sausage - 1 small package (15/16 oz) chopped

8 ounces chopped roasted red peppers

3-4 garlic cloves minced

4-6 eggs

1 cup pasteurized egg product, such as kirklands from Costco

3/4 cup shredded parmesan cheese 

1-2 teaspoons hot sauce such as cholula or red hot

1 teaspoon dried parsley or 2 tablespoons fresh parsley

ground pepper to taste

Recipe
Note: You will need an oven proof pan for this recipe.  We used a 12 inch, this will also work for a 10 inch pan.  You will need to add more eggs for a larger pan.  

1. Preheat oven to 400
2. Whisk eggs, egg product, cheese, hot sauce, parsley and pepper in a bowl.
3. Cook sausage in olive oil on stovetop over medium heat until lightly browned.
4. Add peppers and garlic and cook for 2 minutes.
5. Turn heat to low and add egg mixture.  Be sure to spread egg mixture evenly around the pan and make sure the sausage mixture is even too.  Cook until bottom is firm but top is still runny, 7-9 minutes.
6. Place pan in oven to finish cooking.  Will be done with eggs are set and top is lightly golden brown, 6-8 minutes.
7. Take out of oven and loosen sides and bottom before sliding to a serving platter.  Cut and serve!

This recipe was mostly inspired by Click Here for Recipe