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