When I am pressed for time and need a simple supper for my crew, I almost always make a frittata.
Last weekend, we spent Sunday afternoon at a darling pumpkin patch that is 100% full of Southern kitsch. We shot corn cobs from pneumatic guns, watched pig races, rode a cow tractor, and more. We came home starved and with little patience for the dinner – burgers – that I had planned.
So I decided to throw together a frittata and, in doing so, realized that while I never make them the same way twice I do always follow something of a frittata template.
It’s kind of a “use what you have in the fridge” sort of dish, so definitely make it your own. Report back with any fun modifications you make!
- 1 leek, sliced (or one shallot, chopped or ½ onion chopped)
- ¼ to 1 lbs. ground pork sausage (or other ground meat or bacon or ham)
- 1-2 cloves garlic, minced or pressed
- 1 cup greens, chopped into bite-sized pieces (kale, collards, chard, or spinach)
- 1 TBSP fat (I use bacon grease)
- 10-12 eggs
- salt + pepper to taste
- Preheat oven to 350 degrees F.
- Brown meat in skillet over medium heat. Remove from pan when thoroughly cooked.
- Retain drippings and add leek/onion/shallot to pan.
- Add dash of salt.
- Cook until soft.
- Add TBSP fat and melt.
- Add garlic and give it a quick stir around the pan until just fragrant.
- Add greens.
- As greens begin to soften, add your meat back to the pan.
- Stir to mix. Season to taste.
- Remove from heat.
- Spread mixture evenly over bottom of pan.
- In separate bowl, crack eggs and mix well.
- Return skillet to burner.
- Pour egg mixture into skillet.
- Turn burner to medium low and allow frittata to cook for 3-5 minutes, until the bottom starts to set.
- Carefully place skillet in preheated oven.
- Cook until internal temperature reaches 160 degrees F, approximately 8-10 minutes.