Spicy Italian Frittata. I did this video because I needed something creative to do. I enjoy cooking, turned out pretty well actually. Spicy Italian Frittata. by: Andres Gutierrez.
Frittata, an Italian egg pie with potatoes and roasted sausage.
Serve frittata for brunch or dinner.
A side fruit or green salad completes the plate.
You can cook Spicy Italian Frittata using 9 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Spicy Italian Frittata
- Prepare 1 of med onion, chopped.
- You need 2 cloves of garlic, chopped.
- It's 8 oz of Italian sausage, loose or sliced.
- You need 2 c of fresh spinach, chopped.
- You need 1 of red bell pepper, seeded and chopped.
- It's 1 tsp of sea salt.
- You need 1/8 tsp of black pepper.
- You need 10 of eggs.
- It's 2 tsp of hot pepper sauce.
Frittata is a nice addition to an antipasti platter too. breakfast brunch. A frittata is a very versatile recipe. You can serve it at any meal and you can also vary the meat, vegetables, cheese and seasonings. This Italian frittata, made from eggs, potatoes, and Parmesan, is a simple Italian omelette that's a Frittatas are something I make very often, especially as part of a lunch with other mixed dishes and.
Spicy Italian Frittata Urutan
- Preheat oven to 375°F..
- In a large skillet, cook onion, garlic and sausage until onion is translucent and sausage is no longer pink..
- Stir in spinach, bell pepper, salt and pepper. Cook covered, stirring occasionally, until spinach is wilted..
- In a 2 quart casserole, whisk eggs and hot sauce together. Add in sausage mixture..
- Bake in oven 15-20 minutes or until firm and ligtly browned. Allow to cool slightly before serving..
Italian Potato Frittata is one of the most traditional Italian recipes you can recreate. Incredibly easy to make, with very simple ingredients, it's the go-to dish most Italian mums make on a busy weekday. We eat frittatas enough in the US that your kids may not Frittata, derived from the word "frito" meaning 'to fry' has evolved to the more common meaning of the. It's good cold, it's good hot. It's like the Stanley Tucci of the culinary world.
