City Palate

The Harvest Issue - September October 2017

Pepper and Sausage Frittata

Jan/Feb 2010

This one-pan dish is packed with hearty fillings that can be varied to suit the contents of your fridge and the season.

1 T. olive oil

1/2 onion, minced

1/2 red bell pepper, diced

2 garlic cloves, sliced

1 - 2 sausages of your choice,
sliced into thin rounds

1 c. cooked cubed potatoes, optional

1/2 t. smoked paprika

1 t. sweet paprika

a handful of minced herbs

6 large eggs

Set the oven at 375°F. Heat an ovenproof 10-inch heavy-bottomed frying pan over medium-high heat. Add the oil, then the onion, pepper and garlic. Cook until tender. Add the sausage and potatoes. Stir the mixture several times, then season it with the paprika and herbs. Mix the eggs together in a small bowl, then pour them over the ingredients in the pan.

Cook the fritatta for several minutes, lifting the edges with a spatula to allow the liquid eggs on top to flow into direct contact with the pan. Transfer it to the oven for 5 minutes to finish. Slice and serve. Serves 4.