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Firehouse Frittata
April 2009
by Eddie Sell
Eddie's Firehouse Frittata is his take on this delicious 1-skillet meal. It makes a great breakfast or brunch dish, or can be served in thin wedges at room temperature as a yummy appetizer, garnished with the following: Eddie's Chipotle Sour Cream (pictured), his Chipotle Guacamole, fresh salsa, fresh fruit & your favorite toast.

Serves: 6-8
Prep Time: 15-20 minutes
Cook Time: 30 minutes
Total Time: 45-50 minutes
  • 1 cup grated Mozzarella cheese, separated into two even portions
  • 6 eggs
  • Optional: 1/4 cup whole milk
  • 1/4 cup olive oil
  • 4 potatoes, washed and diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 onion, diced
  • 4 garlic cloves, chopped
  • 2-3 raw Italian sausage links
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh basil
  • Pinch crushed dried red pepper flakes
  • 1/4 cup grated Parmesan cheese
  1. Preheat oven to 400° F.
  2. In a medium-sized bowl, beat eggs; if desired, add milk (for added richness/ consistency). Season with salt and pepper and mix in 1/2 of the Mozzarella. Set aside.
  3. In an oven-safe skillet, coat bottom of pan with olive oil and heat over med-high heat.
  4. Add the potatoes to the heated skillet and cook for 3-5 minutes; season with salt & pepper to taste.
  5. Remove the sausage from the casing and add to the skillet, breaking it up so that it will cook evenly. Stir and cook for several minutes.
  6. Add the peppers, onions, garlic, red pepper flakes and fresh herbs to the potatoes and sausage. Sauté and continue to stir for ~5 minutes or until the veggies are al denté.
  7. Pour egg/cheese mixture into the skillet. Cook for 1-3 minutes, until you notice that the sides of the eggs are beginning to cook and form a slight crust.
  8. Spread the remaining cheese (1/2 of Mozzarella & Parmesan) evenly around the skillet on top of the veggie/egg mixture.
  9. Place skillet in a 400° F oven for 15-20 minutes, checking at 15 minutes to see if cheese is melted and has browned.
  10. Remove from oven and allow to rest for 5 minutes.
  11. Garnish with sliced avocado, sliced scallions (green onion) and sour cream and serve.

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