sausage pizza frittata
Roast the red pepper yourself or buy a jar of roasted & sliced red peppers - as I did for convenience. This frittata is good serve warm or cold but is infinitely easier to handle when cold. I like to serve it cold with a green salad – lettuce, green pepper, cucumber, white onion, romaine lettuce & whatever vinaigrette I have on hand in the fridge: usually balsamic honey.
Servings: 6
Equipment
- 8-inch non-stick frying pan/skillet
- an oven
- a bowl & whisk
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, sliced (about 1/2 cup)
- pinch of sea salt & freshly ground pepper
- 1 lb ground pork sausage 500g
- 1/2 cup sliced roasted red pepper, drained
- 1/2 cup sliced sundried tomatoes in oil, drained
- 3 tablespoons roughly chopped basil leaves plus extra leaves to serve
- 1/3 cup pizza sauce
- 8 oz fresh mozzarella cheese sliced
- 1 cup finely grated fresh parmesan plus extra to serve
- 8 large eggs
- 1/4 cup heavy cream
- crushed red peppers chili flakes, optional
Instructions
- Preheat the oven to 350°F (180°C).
- Heat the oil in a deep, 8-inch (20cm) non-stick frying pan over medium-high. Add onion, salt & pepper. Cook onion for 5 minutes or until translucent; remove from pan.
- Heat the same pan over medium-high heat. Add pork. Cook, stirring & breaking up any larger lumps, until browned; drain any excess fat from pan leaving about 1 teaspoon. Remove pan from heat.
- Return onion to the same pan. Add roasted pepper & tomatoes; stir until combined. Sprinkle with chopped basil. Dollop with half the pizza sauce. Top with half of the sliced mozzarella.
- In a large bowl, whisk together half of the parmesan, eggs & cream with a pinch of salt & pepper. Pour the mixture into the pan. Add the remaining mozzarella, pizza sauce & parmesan. Sprinkle with some crushed red pepper if desired. Cook in preheated oven for about 35 minutes or until set.
- Let stand for 20 minutes. Loosen around the edge of the pan with a rubber spatula & place a cutting board or a plate on top of the pan. Carefully invert the pan. Cut into wedges to serve topped with extra basil leaves. Or you can cut in the pan but be sure to use something that won’t damage your pan. Serve warm, cold or room temperature. Serves 4 to 6.