Sausage, Red Pepper, and Sweet Corn Frittata Recipe

Throw these fresh veggies in with meat and eggs for a filling and flavorful breakfast.



From "The New Kansas Cookbook”
August 2018

  • The beauty of a frittata is that you can be creative with what you add to it. Check your local markets and experiment with different ingredients to make your own version of this recipe.
    Photo by Getty/Rimma_Bondarenko
  • “The New Kansas Cookbook” by Frank and Jayni Carey shares original Kansas recipes as well as those that focus on local agriculture. The compilation pulls from Carey’s own recipes as well as those submitted by Kansas and local restaurants.
    Cover by Louis Copt

Yield: 8 servings

The New Kansas Cookbook (University Press of Kansas, 2016) by Frank and Jayni Carey compiles recipes built from the agriculture local to Kansas. The cookbook includes recipes from top local restaurants as well as original recipes submitted by Kansans. The Careys have been cooking together since they met and have published two cookbooks together. The following excerpt is for a fresh-veggie frittata with pork sausage.

The frittata, also known as an Italian omelet, is the tastiest way to provide an egg dish for a brunch. A frittata is fun to make because it gives the cook creative license to choose the ingredients for the egg base. Our favorite frittata includes locally made sausage and peppers and sweet corn from the farmers in our community. — Frank and Jayni

 

Ingredients:

  • 12 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper 1 ear sweet corn
  • 1 tablespoon butter 1 tablespoon olive oil
  • 1 small onion, cut in half, thinly sliced
  • 1 cup red bell pepper, seeded and diced
  • 8 ounces pork sausage
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 to 2 tablespoons fresh chives, chopped

Instructions:

  1. Break the eggs into a large bowl. Add the salt and pepper and whisk to blend. Set aside.
  2. Trim the dried tassel off the ear of corn, but do not shuck it. Place the ear in a microwave oven and cook on full power for 1 minute. Turn the ear over and cook for 1 minute more. Let the ear rest for 3 to 5 minutes in the microwave, or on the countertop. Hold the warm ear with a tea towel or paper towels to shuck. Grasping the leaves and silks together with your fingers as you shuck them will help to get all the silks off easily. Cut the kernels off the cob using a sharp knife. Measure 1/2 cup of kernels.
  3. Preheat the oven to 350 degrees. Heat the butter and olive oil over medium-low heat in a 12-inch (oven-safe) cast iron skillet, stainless steel skillet, or sauté pan. Add the onion and red pepper and cook until tender, 10 to 12 minutes, stirring frequently. Transfer the mixture to a bowl. Raise the heat to medium and add the sausage to the skillet, breaking it up as it cooks. Remove the skillet from the heat and drain the excess fat. Spread the sausage evenly in the skillet. Return the onion and pepper mixture to the skillet. Scatter the corn kernels over the mixture, then top with half of the shredded cheese.
  4. Place the skillet over medium-high heat and pour in the beaten eggs. Top with the remaining cheese. Do not stir. Cook for about 3 minutes until the eggs are set on the bottom and around the edges of the skillet. Place the skillet in the oven and cook for 8 to 10 minutes. The frittata is set when the center jiggles slightly as the skillet is shaken gently.
  5. Remove the skillet from the oven, garnish the frittata with chopped chives, and let stand for 5 to 10 minutes before serving. Slice into eight wedges to serve.
  6. Option: Though the frittata is often served warm from the oven, it is also delicious served cold or room temperature for lunch paired with a soup or salad.

More from The New Kansas Cookbook:


Reprinted with permission from The New Kansas Cookbook by Frank and Jayni Carey and published by the University Press of Kansas, 2016.


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