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I love getting my Williams-Sonoma catalog in the mail. While dinner is cooking, I will stand in the kitchen and leaf through the pages looking for inspiration. This recipe was the perfect example, Tuscan Frittata Affogata.
A frittata is an egg-based dish similar to an omelet or quiche that can be filled with a wide variety of meats, vegetables, and cheeses. Affogata is the Italian word for “drowned”.
This recipe starts with browning sausage, onions, and peppers. The egg is poured over the meat and vegetables and then it is “drowned” with crushed tomatoes and cheese. It is simple and delicious!
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Tuscan Frittata Affogato
Equipment
Ingredients
- 10 extra-large eggs
- ½ cup grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper to taste
- 2 tablespoons Extra-virgin olive oil, divided
- 8 ounces (½ pound) Italian sausage, casing removed
- 1 medium yellow onion, diced
- 1 red bell pepper, seeded and diced
- 2 medium cloves of garlic, crushed and minced
- 1 cup crushed tomatoes
- 6 ounces fresh mozzarella cheese, sliced
- 6-8 fresh basil leaves, torn
Instructions
- Preheat the oven to 350ºF. In a large bowl, whisk together the eggs, Parmigiano-Reggiano, salt and pepper; set aside.
- In a 12-inch non-stick skillet over medium-high heat, warm 1 tablespoon of the oil. Cook the sausage breaking up large pieces until browned, 6-8 minutes. Transfer sausage to a separate bowl. Carefully wipe out the pan with a paper towel. In the same pan over medium high heat, warm the remaining tablespoon of olive oil. Sauté onion and pepper until softened, about 10-15 minutes. Add the garlic and continue to cook for another 2-3 minutes. Add the sausage to the pan; pour in the egg mixture.
- Transfer the pan to the preheated oven and bake for 10-15 minutes or until the eggs are just barely set. Carefully remove the pan from the oven. Turn the broiler on and move the oven rack to the highest position. Spread crushed tomatoes over the eggs and arrange the mozzarella on top. Broil the frittata for 3-5 minutes. Carefully remove the pan from the oven. Slide the frittata onto a serving platter. Sprinkle with the torn basil leaves. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks delicious! I'm going to have to give this a shot…
The dish looks wonderful! I feel like a kid in a candy store when I shop at Williams-Sonoma.
Carmen
I had to laugh – I, too, stand at the counter reading catalogs, magazines, and cookbooks while I'm cooking. This frittata looks outstanding! Thanks for sharing it!
Karmacucina-
I hope you enjoy it.
Kath-
Glad to know another pre-dinner time catalog browser:)
Baking is my Zen-
I agree with you. Williams-Sonoma is like a candy store for us cooks and bakers.
Thank you all for stopping by!
Oh wow, bookmarking this for sure! It looks wonderful!
And I do the same thing with the Williams Sonoma catalog 🙂
Carrie-
Another WS pre-dinner time catalog browser…too funny. I hope you enjoy the recipe!
I did end up trying this out, and my husband and I really enjoyed it. Almost like a fun and elegant spin on a pizza! Thanks for sharing the recipe.
Carrie-
I am pleased you enjoyed it. Thanks for letting me know:)