savor
Potato and Sausage Frittata
Serves: 8
Ingredients:
10 large eggs
3 or 4 sweet or spicy Italian sausages (½ pound)
1 pound Yukon Gold potatoes, peeled and diced
into ½-inch pieces
½ cup yellow onion, diced
½ cup Parmesan cheese
2 tsp sea salt
1 tsp freshly ground pepper
4 Tbsp extra-virgin olive oil
½ cup parsley, roughly chopped
Preparation:
In a large bowl, whisk the eggs and add salt, pepper, and half of the Parmesan. In a large skillet, heat 1 teaspoon of olive oil. Add the
onion and sauté until translucent, then add the sausage, breaking it up as you stir. Cook until sausage is browned and done. Remove
from heat and add to a bowl. Turn oven broiler on high. Add 2 tablespoons of olive oil to the skillet, then add the potatoes and cook until
crisp and lightly browned. Add the remaining olive oil, stir the eggs into the skillet, followed by the sausage mixture, stirring frequently.
Cook over medium-high heat until egg sets, about 3 to 4 minutes. Sprinkle the remaining Parmesan on top and broil the frittata on the
lowest rack until top is lightly browned. Let cool for 5 minutes before serving and garnish with chopped parsley.
Grits Casserole
Serves: 8
Ingredients:
8 cups water
2 cups uncooked old-fashioned
grits
2 tsp sea salt
1 cup milk
½ cup butter, melted
4 large eggs, lightly beaten
1 ½ cups shredded sharp ched-dar
cheese
1 ½ Tbsp Worcestershire sauce
¼ tsp cayenne pepper
1 tsp paprika
1 tsp garlic powder
Preparation:
Preheat oven to 350°. In a large saucepan, bring water to a boil. Slowly stir in grits and salt. Reduce heat; cover and simmer until thickened,
about 15 minutes. Slowly whisk in milk, butter and eggs. Stir in cheese, Worcestershire, cayenne, paprika and garlic powder. Transfer to a
greased 2-quart baking dish. Bake uncovered for 30-35 minutes. Let cool 10 minutes before serving.
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