Spinach and Sausage Frittata Bites

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These little frittata bites are the perfect addition to your party menu. They are easy to make, can be made in advance, and best of all there's no bread or cracker involved! I don't know about you but when I'm planning to have a party where only hors d oeuvres are served, it seems like almost everything is on a roll or served with a cracker or a chip. That's why I loved this recipe. It's a tasty little morsel and no chip/cracker/bread needed. The other thing I love about this recipe is its so versatile. You can add just about anything you want. The original recipe called for swiss chard in place of the spinach but when I went shopping there was no chard available so I substituted spinach. You could change the type of cheese or meat as well. It makes a great addition to your party menu but would also be great for your Christmas breakfast or brunch. Simply cut the frittata into larger pieces and it can be your a main course.

Spinach and Sausage Frittata Bites

 (print recipe)

Bon Appétit  | June 2010

by Tori Ritchie (slightly adapted)

Ingredients:

Nonstick vegetable oil spray
1 12-ounce bag baby spinach
1 tablespoon olive oil
1 cup chopped onion
8 ounces mild Italian sausages, casings removed, sausage broken into 1-inch pieces
8 large eggs
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup crumbled feta cheese (about 4 1/2 ounces)

Method:
Preheat oven to 325°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring large pot of salted water to boil. Add spinach and cook just until wilted. Drain the spinach and chop, then place in kitchen towel and squeeze dry. Set aside.

Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add sausage and sauté until brown and cooked through, breaking up with fork, 5 to 7 minutes. Remove from heat and cool.

Whisk eggs, cream, salt, and pepper in large bowl to blend. Add the spinach and cooled sausage mixture, then feta; stir to blend. Transfer mixture to prepared baking dish.

Bake frittata until set in center, 40 to 50 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. Place platter atop dish with frittata. Using oven mitts, hold baking dish and platter firmly together and invert frittata onto platter; place another platter atop frittata and invert again so that frittata is right side up. Cut frittata into 20 pieces. 

Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.

Someone's in the kitchen...cooking for me!

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I don't know about you but, although I adore cooking, it's always nice to have someone cook for you. Especially when they make one of your favorite meals, just because you mentioned it.
Yesterday Hubs and I were talking about our favorite breakfast meal. I said that mine was eggs Benedict. I've always had a weakness for eggs Benedict. Although I usually can't resist ordering it when we go out for breakfast, I rarely make it at home. It's one of those things that just tasted better to me when someone else makes it. This morning when I came into the kitchen, Hubs had out the Joy of Cooking cookbook and was looking up hollandaise sauce. He said he was going to make eggs Benedict for me. "Really? Why? I asked" His answer: "Because you said it was your favorite breakfast." Awww isn't that cool!
So he made hollandaise sauce and I poached eggs. He put it all together with a little ham and it had to be one of the best breakfasts, ever! Thanks Hubs! Love you and not just for your mad cooking skills!

Eggs Benedict

2 to 4 servings

Prepare and drain well, and keep warm: 4 Poached Eggs
Place on warmed plates or a warmed serving platter: 2 English muffins, split, toasted, and buttered.
Cover with: 4 thick slices ham or Canadian bacon, warmed
Top with the well-drained eggs, then top the eggs with: 1⁄2 cup Hollandaise Sauce or more if desired.
Serve immediately.

Hollandaise Sauce

source: Joy of Cooking

Generous 1 cup

Melt over low heat:
10 tablespoons (1 1⁄4 sticks) butter
Skim the foam off the top and keep warm.
Place in the top of a double boiler or in a large stainless steel bowl:
3 large egg yolks
1 1⁄2 tablespoons cold water
Off the heat, beat the yolks with a whisk until light and frothy. Place top of the double boiler or bowl over—not in—barely simmering water and continue to whisk until the eggs are thickened, 3 to 5 minutes, being careful not to let the eggs get too hot. Remove the pan or bowl and whisk to cool the mixture slightly. Whisking constantly, very slowly add the butter, leaving the white milk solids behind. Whisk in:
1⁄2 to 2 teaspoons fresh lemon juice
(Dash of hot pepper sauce) (Hubs used a very generous dash)
Salt and white pepper to taste
If the sauce is too thick, whisk in a few drops of warm water. Serve immediately, or cover and keep the sauce warm for up to 30 minutes by placing the pan or bowl in warm (not hot) water.

Pancetta-studded Spinach and Feta Frittata

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A frittata is decribed by wikipedia as "A type of Italian omelette that frequently features fillings such as meats, cheeses, and vegetables. Like a normal omelette, a frittata is prepared in a skillet. However, whereas a normal omelette is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop but then finished under the grill (broiler) and served open-faced."

Frittata's are quick, easy and the filling combinations are endless. Almost anything in the fridge that needs to be used can be thrown into a frittata. In 10 -15 minutes you've got a beautiful meal any time of day! I love to make frittata served with a salad of mixed greens for a light dinner.

Ingredients

6 large eggs whipped together in a mixing bowl with a splash of milk (or water). It makes the eggs a little more fluffy.

4 oz Pancetta diced

1TBS olive oil

4-5 0z. fresh baby spinach. (I usually throw in four or five handfuls)

5 sun-dried tomatoes packed in oil, chopped

3 oz. feta cheese diced or crumbled

salt and pepper to taste

Method

Turn on broiler in oven. Raise the oven rack to about 4 inches below the broiler.

Heat olive oil in a heavy non-stick oven safe skillet over med-high heat. Toss in pancetta and cook until slightly browned, add spinach. Saute spinach until wilted about 3 minutes. Add the whipped eggs to the pan and sprinkle the cheese and feta over the eggs. Let the eggs start to set up 2-3 min. Then lift the edges a little and tilt your pan to allow some of the egg to flow under. Cook the eggs until they are set but still runny in the center. Place the skillet in the oven directly under the boiler and cook until the eggs puff and turn lightly golden brown. Remove from oven and run a knife around the edge. Place a plate that's slightly larger than the skillet on top of the skillet. Carefully invert the pan. The fritatta should release easily. Serve warm or at room temp. I've found that this frittata is much more flavorful at room temperature.