Frittata’s are one of my favorite egg dishes and this Pizza Frittata is one of the most tasty I’ve ever concocted. Although a bit more complicated than a simple scramble or omelette, the results are far more impressive. Fritter’s are also a great way to use miscellaneous scraps from your refrigerator so get creative. I came up with this recipe to satify my craving for pizza and it’s absolutely worth the effort.
I modified the base recipe from Marcella Garzan “Essentials of Classic Italian Cooking”
For 4 to 6 servings
1 link mild or italian sausage
6 slices pepperoni
1/2 cup shredded mozzarella cheese
sliced bell pepper, olives, mushrooms
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Black pepper, ground fresh from the mill
1/2 cup fresh basil, torn into very small pieces
2 tablespoons butter
- Pinch the sausage into small pieces and cook in a nonstick skillet
- Beat the eggs in a bowl and add a pinch of salt, the grated Parmesan, and a few grindings of pepper. After mixing
thoroughly to combine the ingredients well, add the torn-up basil.
- Turn on your broiler. Melt the butter in a 10-inch non-stick skillet with a flame-proof handle over medium heat. Do not let the butter become colored, but as soon as it begins to foam, pour the egg mixture – stirring it with a fork while tipping it out of the bowl – into the pan.
- Turn the heat down to very low. After the bottom has set for a few seconds, drop in the cooked italian sausage. When the eggs have set and thickened, and only the surface is runny, add the shredded mozzarella, followed by pepperoni, peppers, olives, and mushrooms. Run the skillet under the broiler for 30-60 seconds. Take it out as soon as the “face” of the frittata sets, before it becomes browned.
Frittata taste equally good when hot, warm, or at room temperature… When cut into pie-like wedges, a frittata or an assortment of them will enrich an antipasto platter, make a very nice sandwich, travel beautifully
to any picnic, or become a welcome addition to any buffet table.