Meatless Sausage Frittata and Panzanella Salad
Have it for breakfast, lunch, brunch and even dinner too! This dish roughly costs $20 & takes approximately 20 minutes to make!
1 Pack of Zoglo’s Sausage Links
1 Big Red Onion (thinly sliced)
¼ Cup of Milk
¼ Cup of Parmigiano Cheese (freshly grated)
¼ Cup of Fresh Parsley (finely chopped)
¼ Teaspoon of Hot Pepper Flakes
⅓ Baguette OR Day Old Bread (torn into bite-size pieces)
⅔ Pint of Grape or Cherry Tomatoes (cut in half!)
¼ Cup of Pitted Black Olives
⅓ Cucumber (seeded and chopped!)
1 Tablespoon of White Balsamic Vinegar
Extra Virgin Olive Oil
Salt (to taste!)
Freshly Ground Black Pepper (to taste!)
For the Frittata!
For the Panzanella Salad!
For the Meatless Sausage Frittata!
Heat 2 tablespoons of the oil in a large non-stick frying pan over medium heat. Cook the Zoglo’s Sausage Links for 4-5 minutes (stir this occasionally!)
Place eggs and milk in a medium bowl and vigorously whisk. Add the Parmigiano, parsley, season with salt and pepper and whisk again. Set aside
Transfer the Zoglo’s Sausage Links to a cutting board to cool for a minute or two.
Using the same pan, add the onions, hot pepper flakes and a pinch of salt. Cook the onions until softened (about 3 minutes!)
Cut the links into 5 bite-sized pieces and put them back into the pan with the onions. Cook them together for 2-3 minutes
Add the egg mixture to the pan and give it a good stir with a spatula. Cook until the edges are set (this will take about 30 seconds!)
Using the spatula, move the eggs around by scraping the bottom of the skillet, bringing edges towards the centre of the pan. Let it sit for 30 seconds and repeat. Use the spatula to make space in undercooked areas, allowing the mixture to flow underneath and around the sides until the surface is wet but the centre is mostly set when you shake the pan. This will take about 2-3 minutes
Shake the pan to loosen the frittata. Place a large plate over the pan and invert frittata onto the plate. Slide frittata back into the pan. Cook until it is set all the way through (about 3-4 minutes!). Allow the frittata to cool off the heat for a minute and then invert onto a serving platter of cutting board. Cut into wedges to serve.
For the Panzanella Salad!
Preheat the oven to 400 degrees
Place the torn bread on a lined baking sheet and drizzle with a few tablespoons of olive oil
Toss and bake in the oven for 8-10 minutes. Set aside to cool
In a large bowl, combine the tomatoes, olives, cucumber, torn bread and sliced red onion. Drizzle with 2-3 tablespoons of olive oil and 1 tablespoon of white balsamic vinegar. Season with salt and pepper and toss well. Top with fresh parsley leaves and parmigiano ribbons if desired
Tips from Chef Pino
Notes: Make half the recipe or make it all and have it for lunch the next day!