Egg Frittata

So BTT members take turn hosting SGRs - Sunday Group Runs. We'll all meet at someones house, then run, then eat breakfast. Frittatas are great for such a purpose, because you can make it ahead of time and then just shove it in the oven before your guests even arrive (takes awhile to cook) and then once the run is over, time to chow! You can add whatever you want, too. But, there are two main components:

A layer of bread or hash browns. I prefer bread (but if you want to use hash browns, make sure they're THAWED and wring them out in a paper towel). If you use bread, slice the bread up and leave the slices out to dry overnight. I put them in the pan I was making frittata in to do this.


Next, cook your meat/veggie mix. Add whatever you want! You can use ham, sausage (chorizo, breakfast, turkey, etc), proscuitto (that would be awesome, but a pricey frittata!), etc. You could also skip the meat entirely and move right to veggies. Again add whatever - peppers, onions, mushrooms, spinach, etc.

Of course your ingredients will depend on how you cook it...but if you use sausage, cut the casings off. Add to a large saucepan and cook the sausage over medium-high heat, breaking apart with a spatula as it cooks. Once it's lost most of it's pink, start adding veggies. Add in the order of what needs the longest amount of time to cook.

I made mine with chicken sausage, onion and mushrooms. So once the chicken sausage was mostly cooked and crumbled, I added the onion and let cook for a few minutes, then added the mushrooms. When you're hit with the smell of mushrooms, the whole thing is probably done! Here were my measurements:

1 large white onion
16 ounces chicken sausage (Trader Joes had some good ones)
10 ounces quarted portobello mushrooms

Once you've cooked your veggies, transer to a bowl and put the saucepan back on the burner over high heat. Heat a cup of white wine (I used sauvignon blanc) and let steam until it has reduced to 1/2 cup. This will be used in your egg mixture later.

Spread your veggie/meat mix over your bread, and sprinkle with a layer of cheese (I used monterey jack...make sure to use a cheese that melts well, a good option would be cheddar). Then mix your egg mixture:

12 large eggs
3.5 cups low fat or whole milk (skim would be a little too runny)
the 1/2 cup reduced white wine
1/4 cup minced parsley
Salt and pepper to taste

Just add all ingredients together and whisk. Pour over the frittata. Cover with saran wrap until you're ready to cook it, and when you are sprinkle another layer of cheese over the top. Cook at 325 degrees for around 90 minutes. You'll know when it is done when it isn't too giggly anymore in the middle. Also when it looks something like this: