Plus a sweet Persimmon Salsa to go with the frittata or on top of toasted French bread to make Bruschetta. This Sausage Frittata is quick, easy, nutritious and oh so tasty! Frittata. Isn’t that a fun word to say? Eating a perfectly-cooked, custardy, flavor-packed frittata on the other hand? Now that’s a whole lot more fun! A well-cooked frittata truly is one of my favorite breakfast recipes and egg recipes. It’s easy, quick and cheap to make, nutritious, can serve a crowd, great to use up all kinds of leftovers, and you’re perfectly allowed to make a meal out of it any time of the day! Seriously – breakfast, brunch, lunch, supper, dinner, mid-night snack, whatever. There’s really not a time in the day when it would be deemed unreasonable to eat some hearty frittata, especially this delicious Sausage Frittata with tomatoes, leeks and goat cheese!
What is frittata?
Frittata, as most of you would already know or may have guessed is an Italian dish. The word derives from the Italian word friggere, which means fry. While any type of “fried egg in a skillet” used to be called a frittata at some point in time, that’s certainly not the case anymore. These days, a frittata is more of a quiche lorraine (but without the crust) that’s bulked up with all kinds of delicious goodness like cheese, meat, vegetables etc. What makes it different from an omelet is that all the additional ingredients here are added WITH the eggs, mixed on the stove top and then finished off in the oven for a luscious, custardy final product. And what makes it even better is that you can add almost anything you like and make it your own. Got leftover veggies from last night? Or leftover sausages from breakfast this morning? Throw ’em in there. Eating something delicious, nutritious AND use up all your leftovers? That’s a win-win-win right there. Even for someone who doesn’t like eggs, you could totally transform this dish with all the added treats and make it taste less like eggs and nothing short of amazing. Even my hubs used to love making frittata when he was living solo because it really is one of the best ways to use up leftovers. Having said that, I’ve never tried his frittatas, so let’s not assume anything about just how good it truly was. 🙂 The frittata that I made here however is not from leftovers. This is a well-made, creamy, luscious, flavorful frittata that was treated right, and is served up right. I love the look of this dish, studded with all those sausages. When I was living in Australia, I used Chipolatas (a type of small breakfast sausage) when I made frittatas. The ones I have used here are thinner than Chipolatas. I would recommend Chipolatas if you have access to them, but any kind of thin breakfast sausage will do. I have also added two types of cheese in this dish. One for some melty goodness and the other for some tangy goodness (I know, totally scientific and technical). I used a beautiful goat’s milk cheese called Bucheron (which translates to ‘lumberjack’ in French! Must have something to do with how it looks). It’s a beautiful semi-aged cheese that has a white rind (which is edible) and a melt-in-your-mouth soft center. They are produced as short logs and sold as slices cut from it. The aging process gives it a much more prominent flavor compared to standard goat cheese. I had it for the first time back in 2007 and I’ve been hooked ever since. It’s more expensive than regular goat cheese, so it’s a very rare purchase for me, but when I do get it, I treasure it like a baby! You can of course use regular goat’s cheese in place of this in your frittata. This one however gives just a bit more punch in terms of flavor. You could serve this beautiful frittata with a salad on the side. However, I wanted even more flavor, so I made a Persimmon Salsa to go with the frittata! And holy cow! That delicate persimmon sweetness paired so well with the creamy frittata. That persimmon salsa was so good, we ended up putting it on toast and eating it as Bruschetta. 🙂 You can’t even begin to imagine all the insane flavors in this meal! You guys have got to try it. I guarantee, you will love it. Cutting into the frittata was great fun too. Those breakfast sausages definitely elevate the dish in terms of both looks and taste. The earthy freshness of herbs, the subtle flavor and cheesy, melty goodness of Monterey Jack, and the more intense flavor of Bucheron (goat cheese) all help make this dish taste even better! But my two favorite things about this frittata by far are the breakfast sausages and the persimmon salsa! So how do you like your Frittata? If you liked this recipe don’t forget to subscribe for new (and free) recipes and updates by entering your email address below (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, INSTAGRAM, PINTEREST and GOOGLE-PLUS too.
