All posts in “frittata”

Smoked Salmon, Potato and Leek Frittata

Smoked Salmon, Leek and Potato Frittata

The spring garden is poised to offer up some lovely vegetables flavor combos, and just as we begin to imagine that it is happening, farmer’s markets are coming alive with the bounty! The potato – leek duo, celebrated here in this lovely Spring frittata recipe, is annually elevated by the traditions of the St. Patrick’s Day holiday celebrations. Potato Leek Soup readily comes to mind when planning an Irish fete and part of the reason for this association is that in Ireland, potatoes and leeks are vegetables that can be pulled from the cellars of the fall harvests. Depending on where you live, however, you will soon find theses beauties of the spring harvest at your markets.


Freshly dug spring leeks Continue Reading…

Apple Kale Frittata

Apple, Potato and Kale Frittata

It started with this lovely Pippin.  The idea for breakfast on Sunday had been revolving around in my head ever since I visited the beautiful Prevedelli Farms in Watsonville, CA.  The selection of apples that day was fabulous, but I zeroed in on the tart, white fleshed heirloom Pippin and planned my frittata on the way home.

Pippin Heirloom Apple

Continue Reading…

RECIPE: Mild Italian Pork Sausages with Cabbage

Cabbage does wonderful things for meat, especially sausages. Here the cabbage and the pork are
cooked separately first; the cabbage in olive oil, the sausages in their own fat. They finish cooking
together, engaging in a reciprocal and beneficial assimilation of flavors.

For 4 servings


  • 1 tablespoon chopped garlic
  • 1 small yellow onion sliced thinly
  • ¼ cup extra virgin olive oil
  • 1 1/2 pounds cabbage cut into fine strips, about 8 cups
  • Salt
  • Black pepper, ground fresh from the mill
  • 1 pound mild pork sausage
  • Fresh ground parmesan cheese


  1. Put the garlic, onion and olive oil into a large sauté pan, turn to medium and cook until onion is golden and wilted, about 5 minutes.
  2. Add all the cabbage turning and stirring to coat well. Add salt and pepper and cook uncovered stirring from time to time, while you proceed with the next step.
  3. Put the sausages in a small skillet and pierce them in several places with a fork. The fat will spill through as the sausages cook. Turn the heat on medium and cook, turning the sausages until well browned. Transfer to plate.
  4. When the cabbage is nearly done – it should be reduced to half its bulk and limp, sprinkle with salt and pepper and add the browned sausages. Continue cooking for about 20 minutes more until the cabbage is very soft, turning the entire contents of the pan over from time to time.
  5. Transfer to a warm platter and serve passing the parmesan cheese at the table.

– For a complete and satisfying meal: serve with Rio Bertollini Fettuccine, tossed with butter and
parmesan (salt and pepper to taste) or whole grain bread. (but not both)
– Serves 4

Frittate (plural for frittata)

A frittata may be described as an open – faced Italian omelet. Like an omelet, it consists of eggs cooked in butter with a variety of fillings. But the texture, appearance, and cooking procedure of a frittata are quite unlike those of other types of omelets. It is firm to the bite and consists of a single thin layer, round in shape like the bottom of the pan in which it was made. The ingredients are mixed with the eggs while these are raw and become an integral part of the flavor of the whole. Frittate are always cooked very slowly over very low heat.

Frittata with onions, potatoes and chard

Serves 4 – 6


  • 1 large onion sliced very thin (about 2 cups)
  • 1 bunch braising greens, cleaned and blanched
  • 5-6 small red potatoes scrubbed, peeled and diced fine
  • ¼ cup extra virgin olive oil
  • Salt
  • 5 eggs
  • 2/3 cup freshly grated parmesan cheese
  • Black pepper freshly ground
  • 2 tablespoons butter
  • You will need a 10 inch non-stick skillet with a metal, flameproof handle so you can place it under the


  1. Bring a pot of water to boil, add diced potatoes, cook until tender when prodded with fork.
  2. Drain potatoes and set aside.
  3. Put the onions, olive oil and some salt into a large sauté pan, turn the heat on to low, and cover the pan.
  4. Cook until the onions wilt and become greatly diminished in bulk, then uncover and continue cooking until the onions become colored a rich golden brown.
  5. While onions are cooking wash the chard in a bowl of cold water. Bring a large pot of water to boil, submerge the greens and cook for 5 minutes. Drain and rinse with very cold water to stop cooking. Allow greens to drain, pressing the water out with your fingertips. Blot with kitchen cloth or paper towels. Chop greens into bite size pieces. Add to onions in pan and stir to coat well.
  6. Transfer onions and greens to bowl and allow to cool. Add potatoes to onion and greens. Pour out any remaining oil from the pan. And wipe it clean so that you can use it for making the frittata.
  7. Beat the eggs in a bowl and add the potato mixture, salt and a few grindings of black pepper. Mix thoroughly.
  8. Turn on the broiler. Melt the butter over medium heat in the pan and when it begins to foam, pour the egg and potato mixture, stirring while pouring into the pan. Turn the heat down to very low. When the eggs have set and thickened, and only the surface is runny, run the skillet under the broiler for a few seconds. Take it out as soon as the face of the frittata is set, before it becomes browned.

Serve with, whole grain bread, garden salad and garlic vinaigrette dressing.

Frittate are delicious hot, warm or at room temperature. When cut into pie-like wedges, a frittata
will make a very nice sandwich, travel beautifully to any picnic or become a welcome addition to a
buffet table.

RECIPE: Spring Braising Greens Frittata

Spring Braising Greens Frittata

Serves 2-3 (increase quantities of ingredients incrementally for more servings).

  • Preheat the oven to 350.
  • Mix in a bowl :
    – 3 or 4 large Farm Fresh Eggs
    – ½ c. fresh milk
    – Dash of nutmeg
    – Pinch of salt and white pepper (if you have it)
  • Wash and chop about 4 ounces braising greens (about 6 leaves) in large 1 inch pieces (removing stems).
  • If you still have green garlic, you can use it here. If not, spring onions are perfect also. Slice thinly and add to braising greens.
  • In a non-stick skillet, lightly saute the greens and onions together until just beginning to wilt. If you want to, add about ¼ cup chopped sun dried tomato, sliced fresh mushrooms or artichoke hearts at this point.
  • Add egg custard to the pan, and stir to coat the bottom of the pan. As soon as the custard begins to set, place in the oven to finish for about 10 minutes.
  • Remove from the oven and dust lightly with freshly cracked sea salt and pepper and fresh parmesan or asiago cheese.

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