4.02.2011

Saturday Supper: Goat Cheese, Sausage & Pepper Frittata

Dinner, breakfast, brunch, whatever. I brought this taller-than-tall frittata to last weekend's D.C. bloggers brunch and thought it was pretty good.
But I knew there were a few ways I could make it better. So instead of sharing the recipe exactly as I made it for last weekend's brunch, I'll tell how to make it just a touch better.

Goat Cheese, Sausage & Pepper Frittata
serves 10-12


1/2 c. plain bread crumbs
1 1/2 lbs reduced fat breakfast sausage, such as Jimmy Dean
4 cloves garlic, chopped finely
3 leeks, just whites, sliced thinly
12 oz. goat cheese, chilled
1 c. dry small pasta, cooked until just al dente, drained and tossed with a drizzle of olive oil
1/4 c. (10g.) fresh basil, chopped
1 1/2 red bell peppers, divided
16 eggs
15 oz. whole milk ricotta cheese
1 1/2 t. salt
3/4 t. ground pepper
2 T. Dijon mustard

1. Generously grease the bottoms and sides of a 10-inch springform and coat sides and bottoms with breadcrumbs, gently knocking off the excess
2. In a large sautee pan, cook sausage, garlic and leeks until sausage is just barely cooked
3. Preheat oven to 350 degrees
4. Cover bottom of prepared pan with half of the sausage mixture, reserving remainder
5. In a medium bowl, combine cooked pasta, chopped goat cheese and basil, tossing until well combined
6. Evenly spread pasta mixture on top of sausage in pan
7. Dice one of the red peppers and slice the remaining half into narrow strips about 1" long to use as a garnish
8. In a large bowl, whisk together eggs, ricotta, salt, pepper and mustard. Stir in chopped red pepper and reserved sausage
9. Pour the egg mixture into the pan without disturbing the lower layers, tap gently to remove any bubbles
10. Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 20 minutes. Scatter red pepper strips over the top and continue to bake until light golden brown and frittata is just firm in the center ~20 more minutes
11. Remove from oven and let cool on a wire rack for 20 minutes. Loosen edges with a thin knife before removing spring form ring.

Frittata can be refrigerated overnight, but for the best flavor return to room temperature or warm in a 200 degree oven before serving

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5 comments:

  1. So leeks, goat cheese, bell pepper and sausage are all in my top ten favorite foods. This looks SMASHING! I can't wait till I host my group's brunch next month - this is going to be center stage.

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  2. Anonymous4/04/2011

    Do you have a picture of it sliced? I'd love to see the inside, please.

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  3. I wish I did, but I didn't want the DC blogger ladies to think I had no self control so I waited 'til the brunch to slice...and totally forgot to take a photo. Such a bummer!

    ReplyDelete
  4. Wow, this looks incredible. I have to make it.

    ReplyDelete
  5. I made this last night, it was incredible! Thanks for sharing.

    ReplyDelete

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