Frittata - A Second Try Success

I tend to not consider too many of my recipes complete fails except on rare occasions when my pancakes become scrambled almond flour/banana/egg mixtures and my GF scallion pancakes become crumbles....but there are a lot of things that I wouldn't exactly call successes, either.

My attempts at frittatas could be placed in the "not so successful" category.  My first attempt for my family a few months ago -- perfect.  I can't even remember what I put in it, but I just remember everyone loving it, and it had the most perfect texture.  I know that I didn't put it in the oven at all, and I just let the eggs slowly cook on top of the stove. My second attempt.....wasn't so successful.  I think I added too much liquid (eggs + egg whites), making it too thick.  It didn't really cook right, and the center took forever to set, even after broiling it for a few minutes.


Determined to get it right again, I made it for a third time.

Success!




I love frittatas because it's a great way to clean out any vegetables in my fridge...It all kind of mixes together to create a wonderful combination of flavors. 

For this one, I used:
1/2 onion
1/2 green pepper
1/2 red pepper
1/2 jalapeno
2 c. kale
2 links of the Al Fresco Sweet Apple Chicken Breakfast sausage
8 eggs, beaten

Fresh out of the oven!

It's really quite simple - and it's all about the timing.  I just chopped up all the vegetables and ingredients, and cooked them in a pan until they were soft.  I added the onion, sausage, and peppers first (on medium-high heat), then added in kale last because it takes the shortest time to cook.  Then I turned the heat down to medium-low and poured in the eggs.  All I did at this point was let the eggs set, slightly stirring and lifting the edges.  I let it cook on medium-low heat for about 10 minutes, then I put it in a preheated broiler for about 8-10 minutes, until the top was slightly puffed.


I think the trick to this is letting it cook slowly over lower heat until the center is slightly set.  Putting it in the broiler after that will really ensure that the top cooks through without burning the bottom.

It ended up being perfect (for me, at least!)  It's long gone by now, but it served well for many breakfasts, lunches, dinners, and even snacks.  Another successful recipe, checked off the list! 


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