Sausage and Pepper Frittata
A recipe from Create Cooking Challenge 2017 winner Buki Elegbede.
Recipe Ingredients
- - 1 tablespoon olive oil
- - 8 ounces sausage (without casing)
- - 1 Yukon Gold potatoes cubed (¼ of an inch)
- - 1 red bell pepper diced
- - 1 yellow bell pepper diced
- - ¼ cup diced onion
- - 8 extra-large eggs
- - 15 ounces ricotta cheese
- - ½ cup Pecorino Romano or Gruyere cheese
- - 4 tablespoons unsalted butter melted and cooled
- - ½ teaspoon kosher salt
- - 1 teaspoon freshly ground black pepper
- - ½ cup chopped fresh basil leaves
- - ¼ cup flour
- - 1 teaspoon baking powder
Recipe Instructions
- Preheat the oven to 350 degrees F.
- Brown sausage in olive oil in a 10-inch ovenproof pan over medium-low heat.
- Remove browned sausage to a paper towel to drain.
- Remove most of the fat from the pan and leave 1 tablespoon.
- Add the potatoes, onions, peppers and sauté until brown, turning sparingly, about 10 to 15 minutes.
- Melt the 4 tablespoons of butter in a small dish in the microwave.
- Meanwhile, whisk the eggs, then stir in the ricotta, pecorino, melted butter, salt, pepper, and basil. Add melted butter to the mixture.
- Sprinkle on the flour and baking powder and stir into the egg mixture.
- Pour the egg mixture over the potatoes and place the pan in the center of the oven.
- Bake the frittata until it is browned and puffed, 50 minutes to 1 hour.
- It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean.