Italian sausage and bacon frittata

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

By necessity, because I’m catching up with work after last week’s out-of-town trip, lunch today was simple. But that doesn’t mean I didn’t turn it into a learning experience. I’m very much into Italian cooking and I’m learning Italian ingredients and cooking techniques. I do want to be able to go beyond the pasta and pizza stage, after all. After deciding to cook a frittata for lunch, I figured I’d use Italian ingredients.

A single serving of Italian sausage and bacon frittata with focaccia

Into the frittata went Italian sausages, belly bacon, skinned tomatoes, baby asparagus and eggs. Because the sausages and bacon were already highly seasoned, I only used a little salt and pepper to balance everything. I served the frittata with lightly toasted focaccia. Needless to say, I was able to meet my deadlines without feeling I was about to faint from exhaustion after cooking lunch. In fact, because the frittata was so easy to prepare, I had time to bake a carrot cake with pili nuts afterward.

a slice of Italian sausage and bacon frittata

This recipe makes a substantial 10-inch frittata.

Ingredients:

100 g. of Italian sausages (available in deli shops)
100 g. of belly bacon
6 plump tomatoes, plunged in boiling water for a few minutes to loosen the skins then peeled
1 large onion, roughly chopped
200 g. of baby asparagus, cut into thirds
6 eggs, beaten
4 tbsps. of olive oil
salt
pepper
a handful of fresh sweet basil leaves, sliced

Italian sausage and bacon frittata

Thinly slice the sausages and bacon. Roughly chop the tomatoes.

Heat the olive oil in a non-stick frying pan. Over low heat, cook the chopped onion until soft. Add the bacon and sausages, turn up the heat to medium-high and cook, stirring, until lightly browned.

Add the tomatoes and asparagus. Season lightly with salt and pepper. Cook, stirring, for about a minute.

Pour in the beaten eggs. Turn down the heat to low, cover and cook slowly until the eggs are firm along the edges.

Sprinkle the sliced basil leaves on top and continue cooking until the eggs are fully set.

Slice into wedges and serve with rice or your favorite bread.

April 13, 2009  Print This Post   
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