Week 15: Sausage, White Bean & Rosemary Frittata

A friend told me she spotted a recipe for a white bean frittata and I was immediately interested. Rather than waiting for her to find the recipe, I concocted my own. I also had two other frit recipes sent to me by my sister and a good friend, both of which I look forward to making.

6 eggs
1 small onion
1/2 can cannelli beans
2 links of chicken/turkey sausage
1 tsp fresh chopped rosemary
1/4 cup grated Parmesan

 

We sauteed the onions and sliced sausage together and then added the white beans toward the end to warm them up. I covered the mixture and let it "simmer" for a couple of minutes. The chopped rosemary got mixed in with the eggs and some salt and pepper and a dash of milk. The egg mixture was poured over the sausage mixture and cooked on the stove top for a few minutes. We transferred the frit to the broiler, allowing it to puff up and brown, then adding the Parmesan cheese to the top and let it melt under the broiler for less than a minute.

This was okay, the sausage really saved this one for me. We should have added a touch more rosemary. I'm usually a big fan of white beans, but I wasn't really in love with them in this frit—they were a little to dry and pasty.  I am curious to see my friend's recipe now to see if I could make the white beans work in a frit. The sausage was awesome. We also had an iceberg wedge with blue cheese dressing and tomatoes, a house favorite.

Week 14: Easter Morning Frits—Scrapple & Lox

Ah, sweet Spring! Lovely sunny days, flowering trees and bulbs, and long breezy walks all lead to me spending less time on the computer. We made these frits last Sunday and now almost a week later I am finally getting around to posting.

Hubs, pup and I drove down to Baltimore to spend time with family for the holiday. Our frittata making skills were requested and put to the test—cooking in a new kitchen without our own equipment did have some challenges, but I'd say all in all the frits were good.

My mother-in-law did the shopping for us after a brief discussion of what we would make. One frittata would be a tribute to home (MD) and the other a bit more refined and fitting of an Easter breakfast. We prepared both frit "bases" with 8 eggs each, ~2 tbsp milk, and ~1/4 cup sauteed onions, salt and pepper.

The first frittata had fried thinly sliced Scrapple and Kraft cheese, simple and yummy. The second frit had smoked salmon, finely chopped red onion, capers, and dollops of sour cream.

We enjoyed these with a great green salad and roasted red potatoes with rosemary.

Week 13: Potato, Fennel and Garlic Frittata

It's Thursday! The weeks go by quickly and our Sunday night frittata has pretty much turned into any night we can squeeze it in. Yesterday after a nice country walk with a friend and the pup, we stopped at Terhune Orchards to browse around. I bought some delicious guacamole, chips and a lovely fennel bulb. Armed with the bulb I looked for a frittata recipe that uses fennel. After a quick Google search, I came across the below recipe published in The Boca Raton News, September of 1994.

This frittata was good. I followed the directions pretty closely, with a couple little cook time changes. One of my complaints in this recipe is the cook time for the potatoes, it was not enough time, they were a slight bit underdone even after I cooked them for about 5 minutes longer than directed. I also cooked the garlic slices for a bit longer, slightly browning them, yum. The fennel added a lovely flavor to the frit as did the jarlsburg cheese—bubbling and delicious on top!

Preparing the potatoes and fennel and the finished frit below. We kept it simple and served this with an arugula, carrot and tomato salad.