I have recently been making Fritatta’s every week, I make a large one and enjoy the leftovers for breakfast, lunch or dinner. This is a very versatile dish which you can create with whatever ingredients you enjoy. I love having foods in my fridge that I can grab on the go.
- 12 eggs (beaten)
- 1 sweet onion (caramelized)
- 1 pepper
- chicken sausage (any type, I used jalapeno)
- package baby spinach
- 1/2 lb feta, chopped or crumbled (as you probably know I will only use the Feta from the Greek store)
- 2 vine ripe tomatoes
- olive oil
I make this in a large saute pan so that I have leftovers. You can alter your ingredients to make a smaller fritatta. Saute sliced onions, with olive oil. After a few minutes, sprinkle 1 to 2 teaspoons of sugar over the onions. Stir constantly over a medium heat. The onions are caramelized when they are soft and have a light brown color. Set onions aside in a bowl. Add a little more olive oil if needed and saute the sliced peppers. Add cooked peppers to the onions. Add the sliced sausage to the saute pan cook until lightly browned. Add to onion and pepper mixture. Add some olive oil to the saute pan and saute the baby spinach, add some salt and pepper and cook until the spinach is cooked (this will cook quickly and will reduce in size). Add the spinach to the other cooked ingredients.
Set your oven to broil. Lightly spray your saute pan with olive oil. Over med low heat add your cooked ingredients back to the saute pan and mix the ingredients so that they are spread equally in the saute pan. Add the beaten eggs, sprinkle feta cheese evenly over the eggs and top with sliced tomatoes. Add some salt and cracked pepper. The fritatta should cook on the stove top until the eggs set and are somewhat firm. Place the saute pan under the broiler to brown the top (place the saute pan in the oven on the second level away from the broiler and make sure that the handle is not under the broiler). Let the fritatta sit on the counter for a few minutes before you slice.