Kielbasa & Pepper Frittata
I'm cooking tonight so breakfast tomorrow will be easy. My cousin Mike and his friend Tim are in town for the weekend. Normally I'd make a frittata like this in a skillet, starting on the stove and ending in the oven. This time I went with a 13x9" baking dish for the sake of simplicity and quantity.
Kielbasa & Pepper Frittata
16 eggs
1 lb kielbasa, diced & sautéed
1 green bell pepper, diced & sautéed
1 red bell pepper, diced & sautéed
2 onions, diced & sautéed
2 cloves garlic, minced
2 sweet potatoes, thinly sliced
paprika
dried sage
dried oregano
black pepper
salt
First I preheated the oven to 350 degrees. I peeled and thinly sliced the sweet potato. I used to slices to line my 13x9" baking dish, which I'd already spritzed with olive oil from my pump-spray gadget. I lined both the bottom and sides, then spritzed more olive oil and sprinkled some kosher salt. Pop that in the oven for about 15 minutes to begin cooking the sweet potato.
Next I sautéed the kielbasa until crispy & set it aside. Next into the pan were the aromatics. I added a dash each of oregano, sage, and paprika once the vegetables were slightly translucent, then cooked another 5-7 minutes over medium-high.
After 15 minutes, I removed the sweet potatoes from the oven and set them aside to cool slightly. I also increased the oven temperature to 400 degrees.
In a large bowl I whipped about 16 eggs. I had some leftover cream cheese & yogurt mixture from another meal, so I whipped it into the eggs along with another dash each of oregano, sage, and paprika. Added about 1 tsp each salt & black pepper. I folded in the vegetables & kielbasa.
I carefully poured the egg mixture into the baking dish, trying to pour slowly and not dislodge the sweet potato crust. A couple of pieces did wind up floating, but for the most part they stayed put.
Total cooking time is about 50 minutes, with the last 5 minutes reserved for melting the cheddar on top. You can include cheese in the egg mixture. I normally do, but I was running low on cheddar. Just be sure that the top begins to brown before you sprinkle cheese over it.
Also, be sure to beat your eggs thoroughly. I apparently didn't mix well enough, so I wound up with one corner rising into Mount Frittatamanjaro!
Kielbasa & Pepper Frittata
16 eggs
1 lb kielbasa, diced & sautéed
1 green bell pepper, diced & sautéed
1 red bell pepper, diced & sautéed
2 onions, diced & sautéed
2 cloves garlic, minced
2 sweet potatoes, thinly sliced
paprika
dried sage
dried oregano
black pepper
salt
First I preheated the oven to 350 degrees. I peeled and thinly sliced the sweet potato. I used to slices to line my 13x9" baking dish, which I'd already spritzed with olive oil from my pump-spray gadget. I lined both the bottom and sides, then spritzed more olive oil and sprinkled some kosher salt. Pop that in the oven for about 15 minutes to begin cooking the sweet potato.
Next I sautéed the kielbasa until crispy & set it aside. Next into the pan were the aromatics. I added a dash each of oregano, sage, and paprika once the vegetables were slightly translucent, then cooked another 5-7 minutes over medium-high.
After 15 minutes, I removed the sweet potatoes from the oven and set them aside to cool slightly. I also increased the oven temperature to 400 degrees.
In a large bowl I whipped about 16 eggs. I had some leftover cream cheese & yogurt mixture from another meal, so I whipped it into the eggs along with another dash each of oregano, sage, and paprika. Added about 1 tsp each salt & black pepper. I folded in the vegetables & kielbasa.
I carefully poured the egg mixture into the baking dish, trying to pour slowly and not dislodge the sweet potato crust. A couple of pieces did wind up floating, but for the most part they stayed put.
Total cooking time is about 50 minutes, with the last 5 minutes reserved for melting the cheddar on top. You can include cheese in the egg mixture. I normally do, but I was running low on cheddar. Just be sure that the top begins to brown before you sprinkle cheese over it.
Also, be sure to beat your eggs thoroughly. I apparently didn't mix well enough, so I wound up with one corner rising into Mount Frittatamanjaro!