Comfort Food: Basic Frittata


Fast and satisfying – basic frittata – good choice on a ski night


Hot bulk pork sausage (1/2 lb), 1 can whole potatoes and onions chopped – brown sausage first then add and cook onions and potatoes. I like to keep a can of potatoes in the cupboard just for something like this.


Pour six beaten eggs over the sausage mixture – do not stir, just gently lift up the edges periodically so that the uncooked eggs can flow toward edges. Make sure that the temperature is not too high so that the bottom cooks faster than the top. When the top is starting to set, sprinkle with shredded cheese (cheddar & mozzarella this time). Cover and cook until the eggs are set and the cheese is melted.


Plated, cut into pieces and topped with medium salsa. What I really like about frittata is that you can make it with almost anything. It is like a less complicated “omelet” and it is easy to stretch it by adding toast or even a salad on the side. It is also easy to keep possible ingredients on hand or can use leftover meats including taco meat and chicken. Yum!

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