Recipe: Sausage & Leek Frittata
Pork is a magical meat that can be eaten during each meal throughout the day; eggs also fit this criterion and the two pair lovely together.
On days when I am craving eggs in the evening I love busting out my cast-iron skillet and whipping up a frittata for a simple and economical high-protein dinner. The word frittata is derived from Italian and roughly translates to ‘egg-cake’; served Sharman-style it is more of an egg-pork-cheese cake. Beating the eggs gives this dish a lighter feeling than an omelette, and finishing the dish in the oven gives you the opportunity to have a nice cheesey topping without the effort of involved in making a crust-lined quiche.
A British friend of mine got me hooked on leeks a few years ago and I love how this wannabe onion/garlic veggie tastes in a frittata. With a few simple ingredients you can have this whipped, cooked, and sliced up in no time. I had a package of Lincolnshire Irving Farms sausages in the freezer which I used for this recipe.
Sausage & Leek Frittata
1 leek (white and light green parts), halved lengthwise, rinsed, and sliced
2 sausages, cooked and sliced
6 eggs, beaten
½ cup feta cheese
1 tbsp canola oil
salt and pepper to taste
1. Preheat oven to 375 degrees.
2. In a medium sized ovenproof skillet heat oil over medium heat. Add the leeks, season with salt and pepper, and cook for 3 – 5 minutes or until leeks are translucent. Add sliced sausage allowing the meat to heat and the juices to mix with leeks.
3. Arrange leeks and sausage evenly in the pan and cover with the beaten eggs. Add cheese. Cook for a few minutes, until the edges are set, and then transfer the skillet to the oven and bake until the top is just set, approximately 15 minutes.
4. Slide frittata onto a plate or slice into wedges and serve warm from the skillet. Enjoy!