I have only had this cast iron skillet since November, but it has already been broken in quite nicely! The 2 things I’ve cooked most in it so far are Ina Garten’s Skillet Roasted Lemon Chicken (a big hit) and frittatas. I now love frittatas so much that they’ve become a weekly staple. I pretty much always use Italian sausage, just because I love the complex flavor. But as far as veggies go, I have tried a lot, and the follow recipe is my favorite combination.
This meal isn’t exactly healthy, but it’s not terrible for you, either. It’s got tons of protein, plenty of vegetables, and it’s very filling. Plus everyone in my house likes it, even Beau.
When I see people scramble eggs on TV, I always get frustrated. They always just start with the eggs whole and go in there with a whisk. I have found a way that is so much easier, especially if you’re scrambling 24 eggs at the same time. Once I crack all the eggs into a bowl, I take a fork and use the prongs to physically tear each yolk before I start whisking. Once you start whisking, it’s hard to see if any yolks haven’t been broken yet.
And for removing the sausage from casings, I like to use a pair of scissors. I start at one end and just cut all the way up. It may sound like common sense, but it took me a while to figure that out!
Lastly, I’ve tried shredded hash browns for this frittata, and they mostly just got stuck to the bottom of the pan while I was trying to sauté them. If you use the diced hash browns, they stay together better.
I eat my frittata with lots of ketchup.
Total Time: 1 hour 15 minutes
Difficulty Level: Easy
2 ½ cups frozen diced hash browns
Salt and pepper
6 links of Italian sausage (about 1 pound)
1 ½ cup thinly sliced onion
1 ½ green bell pepper, medium diced
2 teaspoons smoked paprika
2 teaspoons granulated garlic
8 ounces freshly grated provolone or mozzarella cheese
- Preheat the oven to 400 degrees Fahrenheit.
- Remove the hash browns from the freezer, and let them defrost while you prepare the rest of the ingredients.
- Crack the eggs into a large bowl. Season with salt and pepper, and use a large whisk or fork to break the yolks and mix everything together.
- Coat a large cast iron skillet with plenty of olive oil. Turn to medium heat.
- While the oil heats, remove the sausage from the casings.
- Add the sausage to the skillet, and use a wooden spoon to break it apart as it cooks. Cook until almost done, about 15 minutes.
- Remove the sausage from the skillet and set aside.
- If necessary, add more olive oil to the skillet. When it’s heated, add the peppers and onions to the pans. Season the peppers and onions with salt, pepper, plus the paprika and garlic. Cook for about 5 minutes.
- Create a large space in the center of the skillet by moving the veggies off to the side.
- If necessary, add more olive oil (if not, don’t). Add the diced hash browns to the skillets and sauté until they become translucent.
- Now, mix all the potatoes back in with the peppers and onions so it’s all incorporated and in an even layer.
- Add the sausage back to the skillet in an even layer.
- Sprinkle the cheese evenly over the sausage and vegetable mixture.
- Pour the mixed eggs evenly over everything.
- On medium heat, let everything cook for about 10 minutes on the stove. Do not stir!
- Carefully put the frittata in the preheated oven, and cook until the top has just started to brown, and the center is set (about 25-30 minutes).
- Slice, and serve hot or at room temperature.