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Preparation Time : 10
Cook Time : 35
Total Time : 45
8 extra-large eggs (Brown)
2tablespoons heavy cream
2tablespoons unsalted butter
1⁄2 lb linguica sausage (Sliced thin)
1 1⁄2 cups yukon gold potatoes (Small Diced)
3⁄4 cup red bell pepper (Small Diced)
1tablespoon serrano pepper (Small Diced)
1⁄2 cup maui onion (Small Diced)
2tablespoons Hungarian paprika
2teaspoons fresh ground black pepper
2teaspoons fine sea salt
1⁄2 cup cheese (Casteloes, Grated)
1 navel orange (Sliced)
Pre-Heat oven to 350°F.
In a bowl whisk together eggs, cream, 1-teaspoon salt and 1-teaspoon pepper.
Melt butter in a 8 inch cast iron skillet, add sausage and saute 3-5 minutes. Add potatoes, peppers, onions, Hungarian Paprika, salt and pepper. Saute until vegetables 2-3 minutes.
Pour eggs into skillet, add 1/4 cup Casteloes Cheese and spread evenly over the skillet.
Place skillet on a sheet pan and bake frittata for 15-minutes. Add 1/4 cup Casteloes Cheese and bake 5-minutes. Remove from oven, let cool for 5- minutes, slice and serve on a warm plates.
Garnish with a sliced Navel Orange or fresh fruit.
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