Wednesday, May 18, 2011

frittata of goodness and diversity

I made this with asparagus, caramelized onions and chicken-apple sausage, but you could really use any combination of stuff that sounds good -- I think you just need enough veg and sausage to fill the skillet about halfway. It's tempting to fill it even more, but don't go so high that it will hit the top of your broiler, or else your frittata will be burned and sad.

4 chicken-apple sausages, chopped into small pieces
one huge bunch of asparagus, sliced diagonally into small pieces
4 onions, caramelized using Alissa's quiche technique
6 eggs
splash of skim milk
2 T olive oil
salt and pepper
parsley for sprinkling (optional)
green onions, diced for the top (optional)
hot sauce of some type (optional) (this one's not really that optional)

Heat the olive oil in a cast-iron skillet or other oven-safe pan, which is about to get a workout.

Caramelize the onions and remove them all from the pan, but leave the nice brown stuff sticking to the bottom.

Cook the asparagus in that, about 3-4 minutes or until crunchy but tender. Set aside.

Cook the chicken sausage about 8 minutes, until browned. Add back in as much of the other stuff as you want; I used all the asparagus and about half the onions.

Turn on the broiler.

Scramble up the eggs and the splash of milk and the salt and pepper. Pour it over the sizzling veggie/sausage/whatever mixture and let cook on medium -- make sure it's not too high or the bottom will burn before the top is cooked -- until the sides are well set and beginning to brown, but the middle will still be runny.

Remove the pan from the stovetop and throw it under the broiler until the top is golden brown, about 4 or 5 minutes.

Let sit for a few minutes (we didn't do this and should have; the first pieces fell apart). Cut, sprinkle with green onions and parsley and hot sauce, and eat.

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