I love cooking, looking at cookbooks, messing around in the kitchen. It’s fun, it’s satisfying, I usually get something yummy to eat at the end, and if i put in too much or too little of something the food still tastes good. Cooking is forgiving and yummy.
I also enjoy seeing how complicated of a meal I can put together, sans recipe. Sometimes that turns out yummy, and sometimes, not so much.
Summer BBQ Frittata was the happiest accident.
(and doesn’t “Summer BBQ Frittata” have a nice ring to it? It sounds like the name of recipe out of Country Living magazine. No one ever has to know that my secret was simply using up what I had in the fridge and freezer!)
what do you like to have at a summer bbq? Brats, Mac and Cheese, cheeseburgers, and corn on the cob! and that’s what’s in this Frittata.
A frittata sounds fancy, but if you have eggs, and cheese, and a pie plate, and some other odds and ends, you can make one, and it will look all fancy (oh, you have some canteloupe or berries in the fridge? well look at you and your fancy pants garnish!). I’ve been told that the trick to a great frittata is having the right eggs to dairy proportion, but my attitude is the more cheese the better and make sure you use something melty. Alas, I had no shredded cheese in the fridge. But! I had those individually wrapped Babybel cheeses, and some string cheese sticks. So I used those.
Random things in my fridge and freezer that went into the frittata – 2 hot brats, a shallot, 3 green onions, what was left of the parsley, about a cup of frozen corn, two mozzarella cheese sticks cut up, two babybel cheese cut up, black pepper
here’s how to do it:
preheat the oven to 350
uncase the brats (reminder: buy bulk sausage next time), and brown in a large frying pan over medium heat. You shouldn’t need to add any additional oil. Break up the sausages as they cook. Cut the shallot and green onions up as small as you can, and put into the pan with the sausages. turn the heat down a little bit. Put the corn kernels in too.
in a mixing bowl, beat 5 eggs. cut up the cheese real small, and mix that in with the eggs. chop the parsley, and mix that in to the eggs too, along with some black pepper. by now, your shallots and onions should be cooked.
Hopefully the sausage onion mixture is nice and greasy, that means you won’t have to grease your pie plate. If you used healthy(ier) turkey sausage, it’s probably not greasy enough, and you’ll have to grease the pie plate with some butter or something.
gently spoon the sausage onion mixture into the pie plate. Gently because it’s probably still really hot. now pour the eggy mixture over. now give it a good stir. go ahead and stir it up a little bit more. pop it in the hot oven for 20-25 minutes. it’s done when the edge is starting to brown, and the center is still a little gooey. Let it sit on the counter for 5 minutes, and the center will firm right up. I use a glass pie plate, if yours is metal or ceramic it’s going to cook a little differently.
this was the most random frittata I’ve ever made, and so far it’s been the most delicious. i think the trick was the sausage. mmmm….. greasy deliciousness!!!
oh wait, it wasn’t a random stuff frittata, or a fridge leftovers frittata, this was <fancy voice> Summer BBQ Frittata</fancy voice>.