Apple, Sausage, and Goat-Cheese Frittata
By Naperville Magazine
May 2024 View more Recipe
By Kelli Ra Anderson
The frittata is about as versatile as a dish can get. Elegant enough for a brunch celebration but practical enough for using up everyday leftovers, this Italian answer to an open-faced omelet is always a crowd-pleaser. However, to avoid one common mistake (a tough, rubbery texture), this recipe follows an important rule of thumb: a proper ratio of egg to filling (no more than 3 cups of add-ins for a 10-egg custard) and a low, slow finish in the oven. Finishing in the oven also avoids the danger of an over-browned base that can occur when cooked entirely on the stovetop.
The unique components in this recipe make for a delicious twist. Dots of rich, creamy goat cheese and the combination of tangy apple, dried tomato, and sweet caramelized onion elevate these ingredients to center stage while savory sausage takes on the supporting role.
MAKES 6 servings
INGREDIENTS
10 eggs
2 tablespoons clarified butter (or olive oil)
½ cup half and half or whole milk
½ teaspoon salt
¼ teaspoon pepper
½ pound breakfast sausage
1 large Granny Smith apple, diced
1 large onion, diced
½ cup green pepper, diced
½ cup sun-dried tomatoes, chopped
¼ cup fresh grape tomatoes, halved
1 cup grated aged cheddar cheese
2 tablespoons goat cheese
DIRECTIONS
1. Preheat the oven to 350 degrees.
2. In a 10-inch cast-iron or oven-safe skillet, brown the sausage over medium heat. Remove and set aside.
3. Sauté the onion in the clarified butter over medium heat until translucent (about 5 minutes) then add the peppers and apples. Add more oil if needed and sauté another 5 minutes until the peppers are soft. Once this mixture is ready, return the sausage to the pan and add the sun-dried tomatoes.
4. In a bowl, lightly whisk 10 eggs with the milk, salt, and pepper. (Do not over-whisk: Incorporating air will puff and then collapse the frittata while cooking—like a dense, slumped soufflé.) Add in the cheddar cheese.
5. Still over a medium heat, pour the eggs over the sausage mixture and gently stir, scraping the bottom of the pan with a spatula as curds begin to form. The frittata is ready to move to the oven when the spatula, drawn through the custard, leaves behind a brief trail.
6. Remove the pan from the heat. Smooth the surface with the back of a spoon or spatula and dot the surface with the halved tomatoes and goat cheese before placing in the oven.
7. Bake on the middle rack for 20 to 25 minutes or until the surface is just lightly browned and no longer wet or wobbly.
8. Let cool for at least 10 minutes. Run a knife around the edge and gently coax the frittata to slide out onto a plate or just serve from the pan. Can be served warm or at room temperature.
PRO TIP: For an even richer texture and flavor, swap in heavy cream or sour cream for added brightness.
Photos: Kellira Media
