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Barese Sausage Frittata
This Barese sausage frittata is an elegant yet effortless centerpiece for a Mother's Day brunch. Combining traditional Barese sausage with onions, peppers and potatoes, offers a beautiful presentation that looks much more complex than it is. Because it is cooked in a single skillet, it allows the host to spend less time at the stove and more time celebrating atthe table.
Ingredients:
8 large eggs 1lb Barese sausage (links) 1 large baking potato (medium diced) 1 bell pepper (diced) 1 medium onion (diced) 1/2 cup Parmesan plus more for garnish 2 tbsp olive oil Black pepper, granulated garlic, oregano, and salt to taste (about 1tsp each, but less of the salt. Be careful with the salt, as the sausage and cheese will also add salt) ¼ cup Fresh chopped parsley plus more for garnish (optional garnish)
Instructions: Preheat: Preheat oven to 400
Prep the Potatoes: Add diced potatoes to a 10-inch oven-proof non-stick or cast-iron skillet preheated with oil and sauté them.
Prep Eggs:
While the potatoes cook, crack eggs into a large bowl.
Add Black pepper, granulated garlic, oregano, parsley, parmesan, and salt.
Whisk together until incorporated.
Brown the Filling: Once the potatoes are about ¾ done, add Barese sausage links and cook, cook until halfway finished and then remove links to cut into bite sized pieces and add back into the pan.
Once potatoes are starting to turn golden, add the onions and peppers, sautéing until the vegetables are softened and the onions are translucent.
The Pour: Still on the stove, ensure the ingredients are spread evenly across the pan.
Pour the egg mixture over the top. Use a spatula to gently lift the edges of the cooked egg to let the raw egg flow underneath.
Cook on the stovetop for 5 minutes until the bottom is set.
Finish in the Oven: Sprinkle the remaining cheese on top. Place the skillet in a preheated oven for about 15 minutes, or until the top is puffed and the center is set.
Serve: Garnish with parmesan and fresh parsley, then cut and serve
Pro-Tips Don't Overbeat: Whisk the eggs until just combined. Over-whisking incorporates too much air, which can cause the frittata to fall flat once it cools.
Add Variety: If you want an extra kick, add a pinch of red pepper flakes or a handful of sharp provolone for a gooey texture.
Watch The Video
Ingredients:
8 large eggs 1lb Barese sausage (links) 1 large baking potato (medium diced) 1 bell pepper (diced) 1 medium onion (diced) 1/2 cup Parmesan plus more for garnish 2 tbsp olive oil Black pepper, granulated garlic, oregano, and salt to taste (about 1tsp each, but less of the salt. Be careful with the salt, as the sausage and cheese will also add salt) ¼ cup Fresh chopped parsley plus more for garnish (optional garnish)
Instructions: Preheat: Preheat oven to 400
Prep the Potatoes: Add diced potatoes to a 10-inch oven-proof non-stick or cast-iron skillet preheated with oil and sauté them.
Prep Eggs:
While the potatoes cook, crack eggs into a large bowl.
Add Black pepper, granulated garlic, oregano, parsley, parmesan, and salt.
Whisk together until incorporated.
Brown the Filling: Once the potatoes are about ¾ done, add Barese sausage links and cook, cook until halfway finished and then remove links to cut into bite sized pieces and add back into the pan.
Once potatoes are starting to turn golden, add the onions and peppers, sautéing until the vegetables are softened and the onions are translucent.
The Pour: Still on the stove, ensure the ingredients are spread evenly across the pan.
Pour the egg mixture over the top. Use a spatula to gently lift the edges of the cooked egg to let the raw egg flow underneath.
Cook on the stovetop for 5 minutes until the bottom is set.
Finish in the Oven: Sprinkle the remaining cheese on top. Place the skillet in a preheated oven for about 15 minutes, or until the top is puffed and the center is set.
Serve: Garnish with parmesan and fresh parsley, then cut and serve
Pro-Tips Don't Overbeat: Whisk the eggs until just combined. Over-whisking incorporates too much air, which can cause the frittata to fall flat once it cools.
Add Variety: If you want an extra kick, add a pinch of red pepper flakes or a handful of sharp provolone for a gooey texture.
Watch The Video