Fall Frittata - Chef David Russo, Instructor of Culinary Arts, Ivy Tech State College.

The secret to cooking the frittata according to CIA graduate, Chef Russo is to use a cast iron skillet for better heat retention and to start cooking over medium heat and then dial down to low when you add the eggs.  Chef Russo prepared the potatoes in advance by baking them on a sheet pan on a bed of kosher salt (for a drier finished product) and then peeled them before cutting them.  This dish was a hit at cooking class with everyone.

Ingredients:

2 tbsp. butter
8 oz. sausage 
1/2 cup onions, diced
1/2 cup green bell pepper, diced
1 cup cooked diced potato
2 tbsp fresh herbs, chopped
8 eggs
Salt and pepper to taste.

Melt the butter in a heavy skillet over medium heat.  Add the sausage and saute until it begins to brown.  Add the green peppers then the onions and herbs and cook until they soften.   Add the potatoes and cook until they begin to brown.

Then beat the eggs in a bowl and pour them over the ingredients in the skillet and stir gently.  Reduce the heat to low and cook until the eggs are nearly set.

Place skillet under the broiler to brown the eggs lightly.  Unmold the frittata from the skillet and cut it into wedges.  Serve hot or at room temperature after cooling.  Serves 8.

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