My Very Best Leftover Frittata

I love frittata.  I tend to make what I call leftover frittata, which is basically a mismash of leftovers made into a sort of omelet.  I love foods that make use of yesterday’s leftovers.  If you go through a good cookbook of old-fashioned style, you are sure to find a few very interesting and yummy ways to dress them up to make something new.

For those of you that have never had a frittata, you are missing out.  It is the Italian version of an omelet, and in my opinion, it tastes far better.  The basic frittata recipe is to cook the filling in a skillet and then pour a couple beaten eggs over it, then continue to cook it on the stove top for 10 minutes and then transfer to the oven for 10 minutes more to set the top.  It is far easier to make then a regular omelet because you only have to make one, and then cut it into wedges to serve, instead of making one for each person.

Here is the recipe for the frittata I just made,  Mark and I both thought that this one was my best yet!

Becca’s Very Best Frittata:

2 sausage patties coarsely chopped (I use vegetarian sausage)

2 slices of bread cubed (this for me is day-old fresh baked bread)

3/4 cup cooked spinach (use 1 1/2 cup if using raw)

4 eggs beaten

olive oil

1.  Preheat oven to 350F

2.  Saute the bread and sausage at medium temperature, in a 8 or 9″ skillet with plenty of olive oil, I probably used about 3 tablespoons, but add it a little at a time as the bread will absorb most of it and you want there to be some on the bottom of the pan to keep the mixture from sticking.  Continue sauteing until the bread cubes have a couple golden brown toasted sides, then add the spinach and cook until it is heated through.  Turn the temperature down.  I have a gas stove, so I don’t have temperature markings, but it should be just a bit higher then low.

3.  Break the eggs into a mixing bowl and beat well with a fork.

4.  Pour the eggs into the pan on top of the bread, sausage, and spinach.  Put lid on skillet and let it cook for approximately 10 minutes without stirring.  The top should start to look cooked before you put it in the oven.

5.    Take off the lid and put the skillet in the oven for approximately 10 minutes.  It is done when all of the egg is set.  You can make it entirely on the stove top just by cooking it longer with the lid on, but the bottom will be quite browned.  I do this during the summer when I don’t want the oven to heat up the whole house.

6.  To serve, use a pie server to loosen the frittata from the pan and put it onto a serving plate.  Cut into wedges.

This recipe serves 2.

I hope you all love this recipe as much as we do!

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