This is one our favorite ways to use our eggs. We have made this for breakfast and dinner. With dinner we serve it with a salad. For breakfast, just swap out the salad for some fresh fruit.
A frittata is a super relaxed recipe, I just throw in what I have on hand, today it’s kielbasa, bell pepper & broccoli
Some days I add chopped fresh spinach or kale to the scrambled egg mixture. You can swap the kielbasa for ham, bacon, sausage… Frozen veggies will work as well as fresh. You can add some grated or diced cheese too.
1 Tbs Olive Oil
2 1/2 cups potato, diced (I recommend using red and/or gold potatoes)
3/4 tsp seasoned salt
1/4 tsp pepper
1/2 Polska Kielbasa, diced
1/2 onion, diced (red or white)
1/2 large red bell pepper, seeded and diced
1 1/2 cops diced broccoli
1 big dollop (very technical term) sour cream or plain yogurt
Salt and pepper to taste
1/4 cup butter
1/4 cup flour
2 1/2 cups milk (I use the unsweetened original almond milk but any milk, including buttermilk works too)
1/2 tsp pepper
1/4 tsp salt
1 1/2 tsp. Whole grain mustard
3/4 cup grated Parmesan cheese (the stuff in the shaker is sufficient)
While the potatoes cook, chop up your kielbasa
Once the veggies are softened and the kielbasa is hot, pour the egg mixture over. Gently stir to get everything evenly mixed. Now, set the spoon down, reduce the heat to medium low and let the eggs cook.
Somewhere in the 8-10 minute window you will see the eggs starting to puff up a tiny bit as well as begin to firm up (set up) around the edges, gently giggle the pan to check. At this point, turn on the broiler
Once the broiler is fired up and ready, slide the pan in about 5 inches under the broiler. DO NOT walk away! This will only take 5-8 minutes. The broiler will finish cooking the frittata from the top. This is a great time to start the cream sauce (recipe follows).
VERY IMPORTANT: The handle of your pan is HOT! Use a pot holder from here on out to hold your pan!!!
Just cook until the eggs are all nice and firmed up and there is just a little browning happening. Once these things have occurred, remove your frittata from the oven. Let rest for a couple of minutes. then you can either use a heat proof rubber spatula to slide your entire beautiful creation out onto a lovely platter for some ooh’s and aah’s or you can simply use a plastic spatula to cut into 6-8 slices and then plate and top with a healthy spoonful of cream sauce. Serve immediately with your choice of salad or fruit.
Melt the butter in a medium saucepan over medium-low heat.
Whisk in the flour and reduce heat a bit.
Cook without stirring. This bit of cooking is important to cook out some of the raw flour taste. It will go from the above image. To this:
Once it starts to thicken, whisk in the parmesan cheese. Continue to cook over medium-low heat, stirring often, until the cheese is melted (the sauce with get smoother as the grainy grated parmesan melts) and the sauce is thickened, don’t worry if it’s kind of runny, it’ll thicken as it stands.