Farm to Fork Fritatta
A wonderfully versatile Italian invention, a frittata invites a chef’s creativity by combining an egg base with a variety of ingredients such as smoked salmon, fresh vegetables and herbs, potato or the traditional leftover pasta. Served warm with a salad and fresh French bread, a frittata makes a simple and delicious spring meal.
Frittata with Andouille Sausage and Prawns
Prep Time: 15 minutes
Cooking Time: 15 minutes
2 Tbsp oil
3 links Hempler’s Andouille sausage
15 large raw prawns, peeled
1/2 cup half and half
3 shakes of Tabasco
2 tsp kosher salt
1/2 tsp pepper
2 Tbsp butter
1 tomato, sliced
1 bunch chives or green onions, thinly sliced
Preheat oven to 350°.
Cut sausage into half-moons about a half inch thick.
Heat 1 Tbsp oil over medium heat; add sausage and sauté for 3-4 minutes. Remove sausage from pan and drain most of the oil from the pan. Add prawns and season with salt and pepper. Cook for 4-5 minutes turning once. Cut prawns into 3-4 pieces each.
Mix eggs with half and half, Tabasco, salt and pepper. Whisk eggs until smooth.
Heat a large cast iron pan with 1 Tbsp oil to the point where the oil is smoking. CAREFULLY drain the excess oil. This process creates a semi-nonstick surface. Add 2 Tbsp of cold butter to the pan, swirl around in the pan. Add eggs, sausage, prawns, tomatoes and onions. Cook over medium heat stirring constantly with a heat resistant rubber spatula until the eggs start to set, about 4-5 minutes. Place in oven for 10-12 minutes until the eggs are set.
Remove from oven and allow frittata to stand for 5 minutes. Cut into wedges and serve from the skillet. Makes 8 servings.