* Exported from BigOven *

Kicked Up Frittata

Recipe By :Emeril Live with Emeril Lagasse
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Omelets Egg Dishes

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
1 large baking potato, like russets --peeled, and
cut into 1/2" cubes
6 eggs
1/2 teaspoon salt
1/4 teaspoon freshly-ground white pepper
1/2 cup grated Asiago
2 tablespoon olive oil
1/2 pound chorizo sausage --removed from the
casings and crumbled
1 small yellow onion --finely chopped
1 garlic clove --minced
1/2 green bell pepper --finely chopped
===== Optional Toppings =====
Cornmeal-Crusted Fried Oysters --(see recipe)
Sauce Piquante II --(see recipe)

Put the potatoes in a saucepan and cover with water. Boil for 4 minutes,
or until tender. Drain and cool slightly. In a mixing bowl whisk
together the eggs, salt and pepper, and add 1/4 cup Asiago cheese. Set
aside. In a large non-stick, broiler-proof skillet, heat the oil over
medium heat. Add sausage and cook, stirring constantly, for about 3
minutes. Add the onion, garlic and bell pepper and saute until soft,
about 4 minutes. Add the potatoes to the pan and continue to cook until
golden brown, about 4 minutes. Stir in the egg mixture and mix well.
Cover, reduce the heat to low and cook until the eggs are almost set,
about 10 minutes. Preheat the broiler. Sprinkle the frittata with the
remaining Parmesan cheese. Place the frittata under the broiler and cook
until the top is set and starts to brown, about 3 minutes. Place a large
serving plate over the pan, and carefully invert to turn out the frittata
to serve. If desired, top with Cornmeal-Crusted Fried Oysters and Sauce
Piquante before serving.

This recipe yields 4 servings.

Formatted by Joe Comiskey -


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