2 tsp olive oil
1/4 pound sweet Italian sausage
1/4 pound hot Italian sausage
1/4 cup feta cheese
1 TBSP oregano
In a medium frying pan, heat 2 tsp olive oil over medium heat. Add sausage and cook until done, about 4 or 5 minutes. Remove sausage and drain off any fat.
Whisk together eggs and oregano in separate bowl.
In a medium ovenproof skillet, distribute the sausage and feta evenly. Pour the egg mixture gently over all. Cover and cook until eggs are just beginning to set. Meanwhile, preheat broiler. Place the skillet under the broiler, 4 inches from heat, until eggs begin to brown, about 5 minutes.
Cut into wedges and serve.
Notes: I've only made one other frittata: Smoked Salmon and Cream Cheese. I think that one had a better melding of flavors. If I were to experiment with this current variation again, I think I would use only sweet sausage, bump up the feta to 1/3 cup, and use about 1/2 the oregano. Still, the texture was good, and this initial attempt was tasty enough that the single leftover serving made a nice breakfast the next morning.Posted by Jennifer at January 28, 2006 10:49 AM | TrackBack