Sunday, 12 November 2017

Stovetop Spinach & Sausage Frittata



Carole's Chatter: Stovetop Spinach & Sausage Frittata


Normally I cook frittatas in the oven but this time I wanted to see if one could be done on the stove top – and it did work.  The texture of the eggs was very soft and silky – but it took 35 minutes to cook – which I felt was a long time.

Ingredients:

Spinach
Leftover cooked sausage
6 eggs
Reduced cream (or fresh cream)
Salt & Pepper
Cayenne Pepper
Nutmeg – freshly grated
Feta cheese (crumbled)
Oil/butter

Method:

Slice the sausage and heat it through in some oil/butter in a heavy pan. 

Add the spinach and wait a moment or two for it just to start wilting.

Pour in your whisked together eggs, cream and salt and pepper and cayenne.

Sprinkle the crumbled feta over the top.

Grate some nutmeg onto the top.

Don't stir.  Put a lid on the pan and leave it on a low heat.  Serve when the top is just set.

If your pan was able to be used in the oven, you could finish the top off in there which would be quicker – but kind of defeats the purpose of just using the elements.

5 comments:

  1. Sounds delicious. I'm visiting from Weekend Cooking.

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  2. I've wanted a frittata to do on the stove top so now that I know it works I will be trying this out.

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  3. Nothing is better than a good frittata!

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  4. This looks and sounds delicious and I like the idea that you don't have to turn on the oven.. feta cheese? yum! visiting from Weekend Cooking

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  5. I love frittata, good to know that it can be done stovetop! (I was traveling last week and have just found time to visit my visitors!)

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Your comments are most welcome. Cheers