B.I.T Rustic Italian Sausage Pepper and Onion Frittata

B.I.T Rustic Italian Sausage Pepper and Onion Frittata

Serves: 3 - 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Ingredients:

1 lb BIT Rustic Italian Sausage hot, mild or combination.

1/4 cup extra virgin olive oil 

1 medium size yellow onion

1/2 red bell pepper

1/2 green bell pepper

1/4 cup parmigiano reggiano cheese

1/4 cup of mozzarella cheese

8-10 large eggs

2-3 Tbsp milk

Preparation:

Slice onion into thin slices. Wash and cut in half red and green peppers then remove seeds. Then cut into 1/2" wide slices then chop into 2 or 3 pieces. Grate the Parmigiana cheese and mozzarella cheese. Beat eggs and milk and cheeses together thoroughly.

Directions:

     Add extra virgin olive oil to skillet and heat over medium heat in 8"- 9". Saute sausage and break up sausage with a fork as it cooks, about 20 minutes. When sausage is browned and beginning to stick to bottom of pan add the red and green peppers and sliced onions.  Sauté mixture covered over low heat until peppers and onions are cooked, 8-10 minutes. Add more olive oil if needed. Turn frequently. Remove pan from heat and set aside.  Take beaten egg,milk and cheese mixture and add sausage and vegetables and combine in bowl.  Add a little more olive oil to coat pan.  Pour egg and sausage mixture into pan and cook covered over very low heat. Cook 6 - 8 minutes.  Once fritatta starts to cook take thin spatula and loosen fritatta from side of pan.

     Continue to cook until you see the bottom of fritatta turn a light brown color and top begins to solidify. With a cookie sheet underneath to catch any drippings, use a large plate cover the frittata and turn over, leaving the fritatta in the plate.  Return the pan to heat and slide the fritatta from the plate to the pan, including any left behind juices, cook the other side.  Cook until bottom is a light brown color, 3 -5 minutes or longer. .  Test with a fork to see if fritatta is cooked all the way through.  Using large plate again turn fritatta over to the finished side up and cook another 3- 5 minutes.  Test again with fork to see if center is cooked.  If cooked turn off heat. Grate some more cheese and sprinkle mozzarella and parmigiana cheese on top and cover for 3 minutes or until melted. Slide fritatta from pan to serving dish.  Serve warm or room temperature or cold.  Buon Appetito!

Original B.I.T Recipe:B.I.T Rustic Italian Sausage Pepper and Onion Frittata
Courtesy of Chef Bertha Teresa Thomas
© Copyright 2016 Becoming Italian Today, All Rights Reserved.

B.I.T Rustic Italian Sausage and Vegetable Minestrone Soup

B.I.T Rustic Italian Sausage & Vegetable Minestrone

Serves: 6 -8 persons

Prep Time: 15 min

Cook Time: 1 hour

Ingredients:
3/4 lbs B.I.T Rustic Italian Sausage, loose sausage meat or removed from casing, hot, mild or combination

5 tbsp extra virgin olive oil

1 cup yellow onion, minced

1 cup carrot, minced

1 cup celery, minced

2 cloves garlic, minced

4 fresh sage leaves

1/4 lbs fresh or frozen green beans

2 potatoes, medium sized

2 cups fresh or canned whole tomatoes

1 cup fresh or thawed frozen small green peas

2 medium zucchini

1/2 small head of savoy cabbage

1 Parmigiano-Reggiano cheese with rind

2 quarts basic chicken broth or low sodium canned chicken broth

1/2 cup arborio or jasmine rice

Preparation:

Mince the onion, carrot, celery and garlic.  In a medium size bowl, combine uncooked hot and mild sausage meat if using combination.  Shred fresh sage leaves and measure the small green peas.  Peel and cube the potatoes into 1/2" pieces. Puree the whole tomatoes or if using fresh, dice the whole tomatoes. Slice zucchini into small pieces.  Remove the core from the cabbage and cut into 1/2" to 1" slices. Remove the rind from the Parmigiano-Reggiano cheese and set aside. Grate the remaining cheese and put in a small bowl to use as a garnish at the end.

Directions:Heat extra virgin olive oil in large pot over medium heat.  Add onion, celery, carrots and garlic and cook 5 - 6 minutes until lightly browned.  Saute loose sausage meat in 12" sauce pan until brown and beginning to stick to bottom of pan.  Add the sausage to lightly browned vegetable mixture in the large pot. Break up sausage meat into small pieces as it cooks. Add sage to mixture and stir.  Add rest of vegetables and season if needed. Add Parmigiano-Reggiano rind and chicken broth. Bring to a gentle boil then reduce heat to low and simmer partially uncovered for 40 to 50 minutes, stirring occasionally. If using rice add it now and cook for another 12 to 15 minutes.  Remove from heat and let rest 12 to 15 minutes.  Serve with a sprinkling of Parmigiano-Reggiano cheese.

Original B.I.T Recipe: B.I.T Rustic Italian Sausage and Vegetable Minestrone
Courtesy of Chef Bertha Teresa Thomas
© Copyright 2015 Becoming Italian Today, All Rights Reserved.