Thursday, May 5, 2011

Sun-Ripened Tomato Fritatta

Try Charmane’s Quick, Easy and Inexpensive Sun-Ripened Tomato Fritatta:
Serves 6-8

Olive oil
4 oz mushrooms, sliced
½ medium onion, chopped
½ red pepper, chopped
2 cups potatoes, cooked and chopped
s.a.l.t. sisters Tuscan Farmhouse Blend
Freshly ground pepper
2 teaspoons garlic, chopped
1 pound sausage, cooked and chopped
8 eggs
1 teaspoon s.a.l.t. sisters Sun Ripened Tomato Sea Salt (May's special for Newsletter Subscribers Only)
½ cup heavy cream
1 cup sharp cheddar cheese, shredded

Preheat oven to 350 degrees.
Heat oil in a large ovenproof skillet (I like cast iron) over medium-high heat. Sauté mushrooms until browned. Add the onions and red pepper. Sauté until tender.  Add the potatoes. Season with the Tuscan Farmhouse Blend and pepper. Sauté to warm the potatoes and crisp slightly. Reduce heat. Add garlic and sausage. Sauté about 2-3 minutes.
In a medium bowl, whisk eggs, cream, Sun Ripened Tomato Sea Salt, and pepper. Pour over mixture in sauté pan. Cook 4-5 minutes until eggs are just set. Sprinkle cheese over frittata and place in oven. Cook until cheese is melted and eggs are completely set.
Let frittata stand for a few minutes before serving.
Other thoughts from Charmane: This recipe is perfect for leftovers and makes a great brunch. You can use just about any meat you like or have left over from another meal. I have sometimes used leftover mashed potatoes. The nice thing is that you can use about any combination of leftovers, making this dish inexpensive but very flavorful. Enjoy!

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