I made myself a Frittata Brunch for Good Friday. What’s in the wine glass? Delicious fresh organic strawberry, carrot, lemon, apple juice. And the ramekin on the side? See my previous posting for French Lentil Puff Pastry, published earlier this week.
The frittata is my own recipe developed with my good friend, Erisa. Here’s the deal: Preheat the oven to 375 degrees F. In a cast iron skillet, saute shallots, garlic, and sliced potatoes in olive oil. Add chopped rosemary, sea salt, and fresh ground pepper. Let the potatoes cook until they are soft. Add cooked slices of sausage. Remove from heat.
Beat about 5 eggs and season with salt and pepper. Pour the beaten eggs into the cast iron skillet with the sausage/potatoes. Put a layer of shaved parmesan cheese over the top. Cook in the oven for about 15 or 20 minutes or until the eggs aren’t runny any more. Delicious