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The Sausage Inspired Frittata

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The beef sausage just screamed, make something with eggs and sausage.


The Friends and Farms basket contained eggs, potatoes and sausage. All great ingredients to make a frittata (or a Spanish tortilla). The difference, flipping in a pan or finishing in an oven. I chose to finish in the oven.

My cast iron skillet has a cover that doubles as a shallow frying pan.


This morning I slow cooked the sausage in the oven. All of it. Half went into tonight’s dinner. The other half will be used in another dish. I also parboiled the potatoes we got. Peeled and sliced.

Some became potato salad. One went into this dish. Along with some chard from Harris Teeter and a few scallions.


The sausage, scallions and chard were all cooked first. Then I added five eggs that had been whisked with a splash of milk, salt, pepper, and herbs de Provence.


Cooked on the stove top until the bottom set, then finished in a 350 degree oven, sprinkled with Parmesan, cut and served with a salad.


The bibb lettuce from F&F also.

A simple Saturday night dinner, served with a Virginia wine.


Early Mountain does make one very flavorful Pinot Gris. It went well with the frittata.

A very good beginning to cooking with our new source for food. Thanks, Friends and Farms. Today, a frittata. Tomorrow, venison black bean chili.


About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

One response »

  1. If the beef sausage is screaming, you ought to put it out of its misery and into this tasty-looking frittata! What a terrific meal.


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