The Hamptons Home Cook
noun: frittata; plural noun: frittatas
- an Italian dish made with fried beaten eggs, resembling a Spanish omelet.
What could be more Italian than Sausage and Peppers?
Even though that’s a trick question, one potential answer to that inquiry is: an Italian Frittata.
In my household, if we had Sausage and Peppers for dinner on a Wednesday, we would almost certainly have a Frittata on Thursday, which would deliciously recycle the left over peppers and onions from the night before.
Although we’re going to be making this recipe from scratch, This particular recipe switches things up just a touch, as we are going to incorporate: lightly fried potatoes with sauteed peppers, onions and mushrooms, accompanied by a duo of Italian Cheeses .. into an “Ultimate” Italian Frittata.
- Two Medium Sized Russet Potatoes
- One Large Vidalia Onion
- Two Medium Red Peppers
- One Large Portobello Mushroom
- Four and a Half Tablespoons of Extra Virgin Olive Oil
- One Pad of Salted Butter
- Two Tablespoons of Salt
- Two Tablespoons of Pepper
- Two Tablespoons of Freshly Chopped Basil
On a small baking sheet, cut your potatoes into thin vertical segments, the same way you could cup apple slices for snacking (Half-Moons).
Drizzle Two Tablespoons of Olive Oil over potatoes and season with One Tablespoon of Salt and One Tablespoon of Pepper.
Next, add one Tablespoon of Fresh chopped Basil into the mixture — and toss it all together until each potato is coated in oil, seasoning and herbs.
Place into a 425 Degree Oven for Approx. 35–40 Minutes.
Reminder: This is only step one with our potatoes, as we are going to give them a quick saute prior to incorporating them in our Frittata.
Chop your Red Peppers into thin, long segments — while you slice your onion into thin half moons.
Remove the stem of your Portobello Mushroom — cut the mushroom into long vertical one inch slices— then cut those long slices into horizontal halves.
Remove your potatoes out of the oven, allow them to cool for approx 10–15 Minutes.
Next .. In a Large frying pan, add two and a half Tablespoons of Olive Oil and one pad of salted butter.
While your potatoes cool, saute your onions, peppers and mushrooms, until cooked down, tender and /or translucent.
Be sure to add dashes of Salt and Pepper to your vegetables while they cook.
TIP: If your Mushrooms or Vegetables release water, you can always strain your sauteed vegetables into a strainer during the cooking process — and then immediately place them back in the frying pan. Be sure to add another small drizzle of olive oil into the pan, once you re-introduce the vegetables back into the pan, should need to take this step.
Once your onions, peppers and mushrooms are cooked down .. add your roasted potatoes into the pan, with another teaspoon of Olive Oil.
Saute all vegetables together, until the Potatoes form a light gold crust on each side.
- Six to Eight Large Eggs
- Two Tablespoons of Half and Half
- Half a Teaspoon of Salt
- One Teaspoon of Pepper
- Half a Teaspoon of Adobo
- One Tablespoon of Fresh Basil
- One Teaspoon of Parmigiano Reggiano Cheese
- A quarter of a cup of diced, fresh Mozzarella.
Place your sauteed vegetables a low flame, while you beat your eggs.
In a large bowl — beat your eggs with a whisk and gradually add in your half and half, salt, pepper, adobo and parmigiano cheese.
Once well beaten, pour your eggs into the frying the pan and allow them to cover the entire circumference of the frying pan.
Next, place medium diced pieces of mozzarella throughout the frying pan, letting them slightly sink into the egg mixture, followed by adding in sprinkles of chopped basil.
Cook on a Medium-Low Flame for 12–15 Minutes.
Once the bottom of the Frittata appears to have solidified, place the pan into the oven and broil the top of the frittata on low, for approx. 8–10 Minutes, until the entire Frittata becomes cohesive — and the top becomes golden brown.
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