A frittata is like a crustless quiche... Eggs, cheese, stuff. In this case I had three of L&D's in store made sundried tomato and turkey sausages hiding in the freezer and begging for a home that became the base of this experiment.
What We Used
- 6-8 Eggs (Depends on the size of the eggs and the size of your frying pan/skillet)
- Splash of milk (we're so scientifically accurate here.)
- 3 sundried tomato and turkey sausages
- 1 1/2 cups Spinach (We use fresh. That's our choice to make, though Sam is pretty adamant it would be best with fresh.)
- 1 clove garlic
- 1/2 sweet onion
- cooking oil (We used grapeseed. Olive would also work if you want a bit more flavor)
- 1 cup cheese (rough estimate. Though we like cheese, so it may have been more)
- pinch of salt
We started by prepping everything. The cheese was grated, the egg was whisked with the milk and salt, spinach was chopped, onion was diced, garlic was minced, and of course, the sausages were uncased.(Sam Says: "I wouldn't wish this on anyone... Gah, the casing smells!")
We heated the oil being used in a frying pan, and once the oil was hot we browned the onion and the garlic. After the onions and garlic were caramelized, we added the sausage. Note that by this point Sam had completely forgotten the casing smell and was waxing poetic about the lovely aroma wafting from the stove top.
When the sausage was almost completely cooked, the spinach was added. This gave the whole mix in the frying pan a lovely color. Sam also turned up the heat on the stove a bit to attempt to cook off some of the excess liquid being created by the spinach.
The heat was turned down again and the egg mixture was added. Sam opted out of putting the cheese in right away ("Cheese will do nasty things to this frying pan...") and we stood staring at the mix while it cooked just enough to pull away from the sides of the pan.
(Sam Says: "Cooking a Frittata can be helped along by putting a lid on!" *Puts lid on frying pan*)
We, of course, got to do things the hard way and transfered the entire thing to a round cake pan (in fact, one of the ones we've been using pretty extensively lately), topped it with cheese and dumped it in the oven under the broiler. (This dish transferring problem, of course, could've been solved by the cast iron skillet we don't own.) Also note that the frittata doesn't need to be completely cooked when it goes into the oven.
Verdict?
Mmmmm.
The sausage already had spices in it, and Mr. Divider Pallette (Sam's Husband Thing) couldn't pick out a single overwhelming flavour. So all in all, a success! I liked the fact that unlike a lot of quiche we didn't need to add salt.We also promised Sam's husband-thing a carrot cake, so one was made. No recipe for that (it was Betty Crocker cake-inna-box) but the cream cheese icing in the container suffered an....incident.... and we were forced to go for scratch. Which I have no problem with.
Cream Cheese Frosting!I tried to keep better tabs on my amounts this time, for recipe sake.
What We Used
- 250 g (1 package) cream cheese
- 1 cup icing sugar unpacked
- 1 tbsp milk
Again I creamed the base, in this case the cheese, then slowly added the sugar. The milk was an afterthought for the proper consistancy. Note: If you're adding food coloring, the icing may get runnier.
I'm getting a bit better at piping too... Though other than that, nothing fancy with the decoration besides a big squiggly 'sup guys!'.
What the N00b learned:
- Don't use whipping cream in an attempt to stretch store bought icing. It curdles (?!)
- A 'Splash of Milk' is a legitimate term. (According to Sam.)
- The big button on the back of the mixer is eject, not 'go faster'.
-Jess
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