So what’s the difference between an omelette and a frittata you ask?
Basically an omelette is cooked quickly and is then used to enclose a separately cooked filling, whereas a frittata is cooked slowly with the other ingredients mixed in with the egg, and then finished off in the oven.
This Sausage, Sage & Shallot Frittata is my firm favourite.
We [or should I say Seán] uses a Polish pre-cooked and smoked pork Kielbasa sausage which is found in all the major supermarkets. I’m sure you can get better quality versions in fancy delis if you want to elevate the experience, but unfortunately we don’t have a huge polish sausage selection here in Derry!
Obviously it doesn’t have to be a Kielbasa sausage - you can use any type of sausage you fancy, even good old bangers! However they need to be pre-cooked and sliced. Garlic sausage slices would probably work too, if push came to shove.
Most importantly give it a go. It’s really delicious…
Make a two-person frittata
250g kielbasa sausage, skin removed, sliced
3 shallots or 2 banana shallots, peeled and sliced
9 sage leaves
salt & pepper
Whisk eggs in a bowl and season.
Add a knob of butter to a frying pan with a little oil to prevent it burning. When the butter starts to foam add the eggs. Turn the heat down low.
After about minute, as the frittata base is formed, sprinkle on the sausage and shallots.
Cook the frittata over a low heat until there is just a little liquid left at the top, then place under a hot grill for 2-3 minutes.
Remove the frittata from under the grill and scatter the sage leaves on top. Serve hot.