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Frittatas are Italian omelets that, unlike their French counterparts, are cooked flat in a pan with the ingredients all mixed in, more like a pie.
They are great for when you want a fast and easy meal.
In this flavorful frittata, vegetarian "sausage" is combined with fresh basil, sweet peppers and onions and rice.
Although I don't eat any meat or poultry, I tend to avoid the fake meat products that are everywhere these days (I prefer to stick with more natural protein alternatives such as tofu and beans.)
That said, there is one meat analog that I do enjoy - vegetarian sausage patties, particularly those by Morningstar Farms.
They work beautifully in this frittata.
This recipe is adapted from a recipe in Marie Simmons' cookbook, "Rice: The Amazing Grain."
Serve this frittata for a delightful breakfast, brunch or even dinner.
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Frittata di Riso
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Roasted Red Potatoes with Rosemary
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Leafy Green Salad
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Mimosas
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Ingredients
2 tablespoons olive oil
6 ounces vegetarian sausage patties
1 small to medium sweet onion, peeled and sliced
1 red bell pepper, seeded and thinly sliced
3/4 cup cooked white rice
1/4 cup fresh basil leaves, torn or coarsely chopped
salt and pepper
8 eggs
1/4 cup freshly grated parmesan cheese
Cooking Instructions
Preheat a broiler.
Heat about 1/2 tablespoon of the oil in an oven-proof, nonstick 12-inch skillet over medium-high heat.
Add the vegetarian sausage patties and brown on both sides (about 3 minutes per side.)
Remove from heat and let cool.
Break the sausage patties apart into bite-size chunks and set aside.
Place the skillet back over medium heat and add the remaining oil.
Add the onions and bell pepper and cook, stirring often, until softened and just beginning to brown.
Mix in the sausage, cooked rice and basil leaves.
Season well with salt and pepper.
Keep the skillet warm over medium-low heat.
In a large bowl, beat the eggs together with about half of the grated cheese.
Pour the eggs evenly over the sausage-rice mixture; do not stir.
Cook until the eggs start to firm up, lifting the sides occasionally to let uncooked egg run underneath (about 5 minutes.)
Sprinkle the remaining cheese over the top and place the skillet under the broiler.
Cook until the top is browned and the eggs are set (about 3 minutes.)
Let rest for about 10 minutes and then, using a flexible spatula, slide the frittata out of the pan and onto a cutting board.
Cut into 6 wedges and serve.
Makes 6 servings
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Frittatas are great for helping you clean out your fridge because nearly anything can be used as a filling - leftover cooked vegetables, rice, olives, even pasta with tomato sauce!
It's good to add some sort of cheese, if you have some, for flavor and to give your frittata a wonderful bubbling, brown top.
As long as you have enough eggs on hand, you can make yourself an impromtu frittata whenever you want.
In addition to helping you use up your leftovers, frittatas also make great leftovers themselves.
I love bringing leftover frittata to work for an easy lunch; I eat it cold or at room temperature.
Or, make a frittata sandwich: toast some country or foccacia bread, spread with tomato sauce or pesto, add thin slices of your frittata and perhaps some lettuce and you're good to go!
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