DIY: Italian Frittata

IMG_4176 (1).jpgby Steven Doyle

Today we begin a new series of recipes that you may easily create at home. With these photos and a simple recipe card you may feed your friends or family well in a matter of minutes.

We called upon chef Chad Pritchard who owns a series of restaurants in Provo, Utah today, and he will soon be opening another concept. He has earned best chef of the state numerous times with a slew of medals awarded to his restaurants.. Pritchard is a graduate of the Austin Cordon Bleu where he was eventually a chef-instructor. He has owned restaurants in that area and won the coveted Iron Chef Austin. His expertise usually involves Italian and Asian cuisine, but we will soon find that his proficiency is across  the board.

We asked Pritchard to served a fun brunch item and today he offers up his Italian Frittata. This dish makes for good use of Saturday night’s leftover dinner if you are so include, and can be creative.

 

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Pritchard started by making a slightly sweet and biting salsa that he will use to garnish his dish by taking grilled vegetables including onions, peppers, tomatoes, cilantro, garlic and jalapenos then slightly emulsifying them in a blender using salt, pepper, a good olive oil and  honey wine vinegar to create his salsa. The mixture has a dark and flavorful texture that is not too runny.

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Italian Frittata Ingredients

6 eggs, beaten

1-ounce Parmesan, grated

1/2 teaspoon black pepper

Pinch salt

1 teaspoon butter

1/2 cup diced potato

1/2 cup chopped Italian sausage

1 tablespoon chopped green onion for garnish

1/2 cup shredded cheese to top

 

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  1. Preheat oven to broil setting.
  2. In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add cooked potaotes and sausage to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
  3. Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

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Filed under Crave, Steven Doyle

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