Sausage and Onion Frittata
Frittata Di Salsiccia E Cipolle
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6 tablspoons olove oil
4 onions, sliced
1/4 teaspoon red pepper flakes
1 1/2 teaspoons dried thyme
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons chopped garlic
1 pound sweet Italian sausage, out of the casing
2 tablespoons chopped fresh parsley
Serves 4 to 6
Cook 3 tablesppons of the oil in a 12-inch nonstick skillet set on high heat until it sizzles, about 2 minutes. Add the onions, red pepper flakes and thyme. Mix well, reduce the heat to medium-low and cook for 30 minutes, stirring every 5 minutes to prevent sticking.
Add 1/2 teaspoon of the salt, the pepper and 1 teaspoon of the garlic, reduce the heat to low and cook for 30 minutes, stirring every 10 minutes. Transfer the onion mixture to a large bowl.
Preheat the oven to 350 F.
In another nonstick skillet, brown the sausage and discard the rendered fat. Add the browned sausage and 2 tablespoons of the parsley to the cooked onions and mix well.
In a large bowl, beat the eggs with the remaining salt and the remaining garlic. Stir into the onion/sausage mixture.
Cook the remaining 3 tablespoons of the oil in a 12-inch nonstick overnproof skillet on medium-high heat until sizzling, about 2 minutes. Pour in the frittata mixture and cookd for 2 minutes, stirring once. Bake in the preheated oven for 15 minutes. Turn the frittata over and bake for 15 minutes more.
It tastes great warm, but the tastes mature beautifully if the frittata is refrigerated overnight, then brought back to room temperature to serve the next day.
©2013 Nick Stellino Productions