We didn’t even cook a Thanksgiving dinner at our house, and we still have mountains of leftover bits and pieces in the fridge! Part of the reason is turkey gumbo, or what I like to call the best leftover turkey invention EVER (here’s Paul’s recipe from my hibernating soup blog). But after the gumbo’s been cooked, eaten, and frozen in Tupperware, there’s a good chance you still have some veggies and sausage (or turkey or ham) lying around, looking forlorn. It’s frittata time.
If you’ve never made a frittata, you’re in for a pleasant surprise: it’s easy. I can’t think of any other egg concoction that’s more forgiving–certainly not an omelette, and even quiche can drive me crazy when it takes a lot longer to set in the middle than the recipe dictates. They’re great for brunch because everyone can be served at once, and they’re just as tasty at room temperature, so you don’t have to have eight arms to get frittata and biscuits on the table at the same time. Frittatas work best in a cast-iron skillet, because of the combination of nonstick surface (invaluable when it comes to eggy things) and broiler tolerance. The broiler is the best way to get the top browned and puffy at the end of the cooking time, but if you don’t have cast iron and are using a nonstick skillet, you can finish cooking the top in the oven or just cover it with a lid or foil. It may not get puffy and brown, but it’ll still be delicious, and your fridge will be a little less cluttered.
The ingredients listed are guidelines; use whatever you’ve got.
- 2 teaspoons extra virgin olive oil
- 1 cup Andouille sausage, diced small
- ½ cup chopped yellow onion (1/2 a large onion)
- 1 stalk celery, sliced thin
- ½ cup green bell pepper, diced small
- 1 clove garlic, minced
- 1 jalapeno pepper, seeded and minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- salt and pepper to taste
- 6 large eggs
- ¼ cup crumbled feta cheese
- ¾ cup grated pepperjack or cheddar cheese
- Heat the oil in a 9" cast-iron skillet over medium-high heat and preheat the broiler. Add sausage to skillet and saute until lightly browned, about 7 minutes.
- Add onion, celery, bell pepper, jalapeno, and garlic to skillet and saute until softened, about 5 minutes. Reduce heat to medium-low and add oregano, thyme, and salt and pepper to taste.
- Beat the eggs until smooth in a medium bowl, adding salt and pepper to taste. Stir in the feta.
- Spread the sausage and vegetable mixture evenly in the bottom of the skillet. Pour the egg-feta mixture over the top, redistributing the crumbled cheese if necessary to make it even over the entire skillet. Sprinkle the grated pepperjack evenly over the top. Cook over medium-low heat without stirring for about 5 minutes, until the edges are set but the top is still eggy and wet.
- Using a thick oven glove, transfer the skillet to the broiler, and broil for about 5 minutes (check halfway just in case your broiler works extra fast), until the top is puffy and golden brown. A knife inserted in the center should come out clean.
- Let rest for 5 to 10 minutes before slicing. Serve at any temperature.