In our house, there is only one Frittata. Like any egg dish, there are endless combinations and techniques that could produce countless varieties but at my house, this is THE one. Simple, quick, it can be made in advance and re-heats well (hello leftovers), filling, paleo and gluten-free friendly…what’s not to like?!
- 6 whole eggs
- 1 pint egg whites
- 1 pound turkey sausage (or pork/chicken)
- 1 medium sweet potato, peeled and shredded
- 1 bunch green onion, chopped
- smoked paprika
In a large, deep saucepan over medium-high heat, fully cook the sausage (only drain very excessive fat, need some to prevent the egg from sticking). When done, reduce the heat to medium and add the grated sweet potato. Cook until the potato is softened, stirring often to make sure it doesn’t stick. Whisk the whole eggs and egg whites well in a bowl well then add to the sausage and sweet potato mixture. Cook over medium until the bottom and sides are set, be careful not to burn the bottom. Spread the green onion on top evenly. Generally, the sausage will add enough spices and salt to remove the need to add more. Once the bottom and sides are set, broil in the oven for 7-10 minutes or until the top is also set and slightly browned. Sprinkle with the paprika. When slightly cooled, slice like a pizza into 8 slices and serve, or put it in the fridge for later!
See? I told you it was easy! Variations can be made obviously but watch out for too much moisture, this dish will fall apart if too “wet”. Other options besides green onion – basil, sun-dried tomatoes, feta cheese and olives, spinach or garlic and/or shallots. There are lots of potential varieties – have fun and enjoy!