Sausage, Leek, and Tomato Frittata

I fell in love with a lot of things in Spain.

The giant markets. Incredible olives. Cheap wine. Gorgeous cities. Tall boots. Cathedrals. Valencia oranges and Paella.

But the thing I was most surprised at was a frittata breakfast I had one morning while we were traveling.

This frittata was cold.  Which was… weird.

And it was chock full of potatoes and sandwiched in a loaf of fresh bread.

A frittata in a sandwich? I wasn’t sure about it, but the Spanish didn’t steer me wrong on ham or seafood, so I figured – why not?

Besides the multiple glasses of fresh OJ I downed in Valencia, that frittata sandwich was one of my favorite breakfasts on the trip.

I’m not sure I could ever do that meal justice by making it at home, so I still stick with hot frittatas when I make them.

But if you ever have leftover frittata, do yourself a favor and eat it between two slices of fresh bread. You won’t be sorry.

PS: You can (and totally should) add cheese to this frittata. I was lazy and forgot to get the cheese out before popping this in the oven. Still delicious cheeseless, but even better with it!

Sausage, Leek, and Tomato Frittata

Makes: 4-6 servings

Ingredients:

• 1 Tbsp olive oil
• 2 links chicken sausage, diced
• 2 leeks, sliced and rinsed
• 2 scallions, sliced
• 2 tomatoes, diced
• 6 eggs
• 1/3 cup egg whites
• 1/2 cup milk
• 1 tsp salt
• 1/2 tsp pepper

Directions:

1. Preheat oven to 375 degrees.
2. In a medium oven-safe or cast iron skillet, heat the olive oil over medium heat for 1 minutes.
3. Add the diced chicken sausage to the pan and cook, stirring occassionally, for 5 minutes until the sausage is browned.
4. Stir in the leeks and scallions and cook for another 3-4 minutes until the leeks are softened.
5. Add the diced tomatoes and cook for 3-4 minutes, stirring occassionally. The tomatoes are start to break down.
6. In a separate bowl, whisk the eggs, egg whites, and milk with the salt and pepper.
7. Pour the egg mixture over the sausage and vegetables and cook on the stovetop for another minute.
8. Move the skillet to the oven and bake at 375 degrees for 15-20 minutes until the eggs are set and the top is golden.

Tagged as: leek frittata, sausage frittata, sausage leek and tomato frittata recipe