When you’re looking for comfort food on the quick, chef Jeff Mauro knows just the recipe: a frittata filled with Italian meats and cheeses. Great for breakfast, brunch or dinner, it made many appearances on the Mauro family table when Jeff was growing up. Plus, the frittata could feed a bunch, a bonus for the Italian-American family of six.
What made it extra special? While his mom, a “tremendous cook,” made most of the family meals, Jeff told Taste of Home his dad was in charge of the frittatas. “Those were special moments when he was at the helm of the stove making, often, a terrible mess, but in the process making something pretty special for us,” said the chef, who’s also co-host of The Kitchen on Food Network.
How to Make a Kitchen Sink Frittata
This recipe from Jeff Mauro serves 4 to 6 people.
Ingredients
8 slices bacon, chopped
8 ounces bulk ground Italian sausage
12 large eggs*
3 tablespoons half-and-half
1 cup grated asiago
1 cup grated provolone
Salt and freshly cracked black pepper
*Mauro recommends using Eggland’s Best eggs for better nutrition
Instructions
Step 1: Cook the meat
Adjust an oven rack to the middle position and set the oven to broil on high. In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Then set aside. Add the sausage, cooking until well browned and making sure to break it up as it cooks, about 6 minutes. Add the sausage to the bacon leaving behind the pork fat.
Step 2: Cook the eggs
In a bowl, whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat, set it over medium heat. Stir the eggs using a rubber spatula, scraping and tilting the pan to slide the egg mixture around the pan. Cook until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Then add in the cooked meats and cheeses, season with salt and pepper. Use a spatula and press the ingredients into the eggs.
Step 3: Bake briefly
Place skillet in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Then let the frittata rest for about 5 minutes before slicing. Slide the frittata onto a cutting board and cut into wedges, season with salt and pepper.
If you’re looking for more nutritious egg breakfasts, check out Jeff’s recipes for steak and egg burritos and Chicago-style pepper and egg sandwich.
Vegetable Frittata
When you're looking for something healthy in a hurry, you can't beat this veggie-filled frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California
Garden Cheddar Frittata
The potato crust on this pretty frittata is so easy to make, and everyone will love the taste. I’ve made it with goat cheese, too, and it’s delicious. You can also use other vegetables if you like. —Eva Amuso, Harbour House Inn B&B, Cheshire, Massachusetts
Asparagus & Cheese Frittata
This rich and creamy frittata begins in the skillet and ends in the oven. We like this melty, cheesy dish with salad on the side. —Gilda Lester, Millsboro, Delaware
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Great for a last-minute breakfast, brunch or lunch, guests rave about the crab and Swiss combination in this frittata. I also like to use sausage and cheddar with asparagus or whatever's in season—and in the fridge. —Deborah Posey, Virginia Beach, Virginia
Sausage & Mushroom Pizza Frittata
I love this frittata because the combination of fresh, bold flavors makes it special. It's the perfect sunny brunch item. —Wolfgang Hanau, West Palm Beach, Florida
Creamy Sun-Dried Tomato & Chicken Frittata
The only thing hard about this fantastic frittata is deciding when to serve it. Made with chicken, cheese and sweet and chewy sun-dried tomatoes, it’s wonderful for breakfast, lunch or dinner. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Feta Asparagus Frittata
Asparagus and feta cheese come together to make this frittata extra special. Perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. —Mildred Sherrer, Fort Worth, Texas
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My family is all about brunchy meals like this gorgeous Italian omelet. Lucky for us, it’s loaded with ingredients we tend to have at the ready. —Jenny Flake, Newport Beach, California
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When I bring this delicious egg dish to the table, I always get "ooohs" and "aaahs!" It looks impressive but is quite easy to prepare. —Gilda Lester, Millsboro, Delaware
Garden Frittata
I created this frittata recipe one day to use up some fresh yellow squash, zucchini and tomato. It's so easy to make because you don't have to fuss with a crust. Give it different twist by trying it with whatever veggies you have on hand. —Catherine Michel, St. Peters, Missouri
Herb Breakfast Frittata
I came up with this recipe on a snowy day by using what I had in the fridge. Yukon Gold potatoes give this frittata a comforting bottom crust. —Katherine Hansen, Brunswick, Maine
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Easy and delicious, this hearty dish's been appreciated whenever I've served it...breakfast, lunch or dinner. Reheated or cold, the leftovers are also great! —Katie Dreibelbis, State College, Pennsylvania
Asparagus and Red Pepper Frittata
What a tasty way to start a morning! This frittata is enriched with asparagus, potatoes, peppers, herbs and a wonderful blend of cheeses. Serve with a side of seasonal fruit. —Toni Donahue, Westerville, Ohio
Black Bean & White Cheddar Frittata
This is one of my favorite comfort foods for breakfast or even a quick dinner. I like to make it with lime salsa. But if you're looking for something with more kick, use hot salsa or add some chipotle pepper. —Aysha Schurman, Ammon, Idaho
Roasted Vegetable Frittata
The great thing about frittatas is that I can make them with whatever I have available in my garden and in the pantry. This version uses spring produce to its advantage. Roasting really intensifies the natural sweetness of the asparagus and onion, and the earthiness of the potatoes. —Trisha Kruse, Eagle, IdahoThe post This Kitchen Sink Frittata Is Perfect for Breakfast, Brunch or Dinner appeared first on Taste of Home.
Emily Racette Parulski