What’s a frittata, you ask? Now, don’t be scared. Frittata is just a fancy word for omelet. If that doesn’t ease your mind (for all I know, you had some unbelievable omelet-related flooper in your past from which you are still recovering), then please know that frittata is just a fancy word for a SIMPLER OPEN-FACED omelet. Bottom line? There is no folding or flipping required. All you need is a large oven-safe pan, eggs and your choice of other stuff, and you are good to go!
Here’s what I love about the frittata — it serves multiple people. With an omelet, you typically make one per person. Time-consuming and very hands-on. Not so with the frittata! Finish cooking it, cut it into wedges, and dinner is served.
A beauty, ain’t it? Yummy, too. We all loved/liked it to varying degrees, and there wasn’t a crumb left. Try it and let me know what you think!
Chicken Sausage and Sweet Potato Frittata
2 chicken sausages, cut into bite-sized pieces
1/2 purple onion, chopped
1/2 green pepper, chopped
1 small sweet potato, peeled and cubed small
1 1/2 tablespoons olive oil
5 eggs plus 2 egg whites
1/4 cup non-fat milk
1/3 cup shredded cheddar
1) Over medium-high heat, add olive oil to a large, oven-safe pan. Add sausage, onion, pepper, and sweet potato and cook, stirring occasionally, until potatoes are softened (about 8-10 minutes).
2) While mixture is cooking, combine eggs, egg whites and milk in a bowl and whisk together. Once potatoes have softened, add egg mixture to pan, reduce heat to medium-low, and cook until bottom layer is set, about 3-4 minutes. While it is cooking, push the cooked edges towards the center a bit with a spatula to allow the uncooked egg to move toward the sides.
3) Turn on the oven broiler. Remove pan from stove (center of frittata will still be runny) and put under broiler for 3-5 minutes, watching to be sure it does not over-brown.
4) Remove, sprinkle cheddar cheese around, and return to broiler for one more minute.
5) Cut frittata in 4-6 wedges. Serve with side salad or other greens.