I will frequently go through a phase where I will make a frittata at least once a week. I use lovely farm fresh eggs and what ever I have in the fridge. I never get tired of eating fritattas. In my house we will eat them for breakfast, lunch with salad or even as a light dinner with salad and crusty fresh-baked bread.
Making fritattas is a wonderful way to clean out all of those little bits of cheese, cooked meats or veg you may have in the fridge. I have made grilled skirt steak, sharp cheddar and green chile, or ground beef with taco seasonings, salsa and jack cheese combinations. Kalamta olive, feta, sun-dried tomato and spinach is also a good flavor combination. You can keep it simple with a classic combination of Ham and Swiss. You really can’t go wrong.
My favorite is roasted bell peppers, sausage and goat cheese. When I purchase goat cheese I will often buy Laura Chenel Chevre. Laura’s goat cheese dairy is the gold standard of American made French style goat cheese. The dairy is located in Sonoma California and uses primarily local dairies so you can really taste the terrior of the Napa and Sonoma regions. Terrior is a delightful French word meaning the flavor of a certain region or land. We do not have a similar word in English but we should.
In Boulder we are lucky to have a local dairy that produces some excellent goat cheese. I have been purchasing Laura Chenel Chevre for years but lately will frequently purchase Haystack Mountain goat cheese for cheese boards or appetizers. Haystack makes a goat Camembert that is the best cheese I have ever eaten. The Queso de Mano is also delightful. They have a large variety of artisanal goat cheeses. This is a thriving local business that has grown steadily during the economic downturn and continues to produce excellent cheeses that win awards every year. I could consume buckets of the Applewood Smoked Chevre. Seriously….this cheese is light with just a hint of smokiness. I made a quesadilla with the applewood smoked chevre and roasted green chile. Very delicious.
Fritatta with Goat Cheese, Roasted Sweet Bell Peppers and Sausage
10 Large Eggs
1/4 Cup Heavy Whipping Cream or Milk (You can use low-fat milk for a lighter taste)
1/2 lb good quality Breakfast Sausage Crumbles (I used Jimmy Dean all natural)
1 Sweet Red, Orange or Yellow Bell Pepper Charred on the grill or gas stove, cleaned of black bits and rough chopped
4 oz Fresh Soft Chevre (Goat Cheese)( I used Laura Chenel fresh soft chevre)
1/4 Tsp Thyme (If you use fresh use 1/2 tsp)( I used some of the lovely French Thyme I bought at Savory Spice Shop.)
1/2 tsp Corn Starch
Sea Salt and Pepper to taste.
Pre-heat oven to 350 degrees. Spray pie pan or cake round with non-stick spray or rub with butter. Beat together eggs, heavy cream and corn starch. The corn starch will help the frittata stay light a fluffy during baking. You can omit the corn starch if you are eating gluten free or low carb.
Cook sausage in a pan and drain off excess fat.
Put sausage, peppers and cheese in the pie pan. Pour over egg mixture and top with thyme. Season with salt and pepper.
Bake for 25-30 minutes or until custard is set in the middle. Let cool for 10 minutes before cutting. Can be served either hot, cold or room temperature.
You can also use the classic italian method with a cast iron pan instead of a pie pan. Elsie from Simply Recipes has good instructions on how to make a frittata by starting it on the stove top.