Save the Date: September 10th, Annual Frittata Brunch!
Our Annual Frittata Brunch is Sunday, September 10th after the service, in Community Hall. Please come Sunday, bring a frittata to share, and stay for delicious food and fellowship. Below is a simple recipe for making a frittata, (an Italian-style omelet,) along with substitution ideas and general hints. Also bring a 3×5 card listing your ingredients so those with allergies can make an educated choice.
If you’d like to help without preparing a frittata, we also welcome fruit salad, bread, and extra hands to set up, serve, and clean up afterwards. Please contact Carrie and David Bond if you would like to sign up to help: (802) 375-3989 or email@example.com.
Sausage and Broccoli Rabe Frittata
Ingredients (8 SERVINGS)
• 12 large eggs
• ½ cup whole milk
• ¾ cup grated cheddar, divided
• Kosher salt and coarsely ground black pepper
• 2 tablespoons vegetable oil
• ½ medium onion, chopped
• ½ pounds fresh Spanish chorizo or hot Italian sausage links, casings removed
• 1 bunch broccoli rabe, coarsely chopped
Preheat broiler. Whisk eggs and milk in a medium bowl. Mix in ½ cup cheddar; season with salt and pepper and set aside.
Heat oil in a large skillet, preferably cast-iron, over medium heat. Add onion and chorizo and cook, stirring occasionally, until onion is softened and chorizo is brown, 6–8 minutes. Add broccoli rabe; season with salt and pepper and cook, stirring occasionally, until tender, 8–10 minutes longer.
Reduce heat to low and pour reserved egg mixture over vegetables. Cook, shaking pan occasionally, until edges are just set, 10–12 minutes. Top frittata with remaining ¼ cup cheddar; broil until top is golden brown and center is set, about 4 minutes longer.
Cut frittata into wedges and serve warm or room temperature.
*Substitutions: This recipe is from bon appétit; feel free to Google other frittata recipes. If you prefer not to use broccoli and sausage, there are many possible substitutions – mushrooms, peppers, spinach, tomatoes, ham, bacon, asparagus, squash, and any cheese you like (mozzarella, romano, parmesan, swiss, gruyere, fontina, etc.). Possibilities are nearly endless! What’s growing in your garden?
Hints: Frittatas can also be baked. Just be sure to sauté fillings first so that meat (if used) is fully cooked, veggies are not too crunchy, and unnecessary moisture is released before adding the eggs and dairy. Baked frittatas take about 35 minutes at 350 degrees, depending on the pan used. Check to see that eggs are set in the center.