Easter Fritatta

If there was any breakfast the defined my childhood is was this one.  I used to wake up before everyone in the house and sit for hours with my mouth watering, just waiting for the first egg to crack.  We only got this once a year on Easter, and it was the richest, most delicious egg dish you will ever sink a fork into.  This isn't a traditional Fritatta like most Americans think.  this is how a Fritata is done back in the home land in Avellino, Italy, right outside of Naples.  Avellino is right up near the Almafi Coast, so if you know your Italian foods, dairy is HUGE in this area.  So of course it’s going to get featured three times in one dish.  This recipe serves 6:  Oh, and make sure you have a non-stick pan that can go in an oven.  (That means no plastic handle)

1 dozen eggs

1/2 lb. Italian Sausage (loose if you can get it)

Plain, simple, good.  'nuff said

1 c. Ricotta cheese

1/4 lb. Fresh mozzarella, slices 1/4-1/3 inch thick

1 tsp. fresh chopped oregano or marjoram

2 tbsp. fresh Basil

2 tbsp. Parmesan cheese

1 tbsp. whole butter

1.  Start off your sausage in a non-stick skillet over medium heat.  I use a 13" skillet for this, but anything between 12” & 16” will work.  Brown your sausage, breaking it up as it cooks.

2.  While your sausage is browning, take you herbs, ricotta cheese, eggs, and Parmesan cheese and whisk them together in a bowl.  Hold these until your sausage s cooked.  You also might want to turn your oven up to 400 right now...just sayin'…you'll need it.

3.  At this point, your sausage should be nice and brown.  Leave it in the pan, add the butter and let it melt.  It’s ok if it’ brown’s a bit.

4.  Give your eggs one more stir for good measure to make sure everything is nice and even, and pour into the pan.  Let everything site on the heat for about 5 minutes.  Then lift the edges and get all of the liquid under the solids, like this:

  Don't be afraid to let these brown a little bit, we're not making an omelet here. This is something much more rustic.  A little bit of color on the eggs give the Fritatta its character.

5. Now is a good time to add half of your mozzarella so it gets all through.  it should look like this:

Partially cooked Fritatta, just adding the cheese

6.  After another couple of turns, add the rest over the top. The Fritatta should be almost done, with just a little liquid on the top.  Now it's time to pop it in the oven for 5-10 minutes, until it's done. 

7.  When you Fritatta is ready It’s time to slide it out onto a plate.  I like to let it rest for just a minute so it deflates.  Then you just get your spatula under it and push it out slowly, like so: 

  

Now just because this is an Easter tradition, does not mean you can't play with it.  You can use different types of sausages, cured meats,  and cheeses to develop your own flavors.  Do you have an herb garden and you're proud of what's in there?  GO FOR IT!!!!  Change out the herbs.  Roasted vegetables are also a good alternative to replace the meat if it's not your thing. I'll put together some more Fritatta recipes for you  when the summer comes and I get in some nice, local farm fresh produce.  If you have any requests for another Fritatta, leave it in the comments.

Happy Eating,

The Doctor.