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I made this up after I'd had an Italian omelette for Sunday breakfast at a local restaurant one morning before going to church.  Both hubby & I agree that mine is better.  A very light & fluffy frittata or omelette but at the same time very filling, serve with a salad & bread for a light lunch or brunch.  Serves 6 hungry people with salad & bread.

Fluffy Italian Fritatta

8x8 or 9x9 square pan
baking spray (Pam)
butter
1 onion, diced
1 pound bulk Italian sausage
1 green pepper, diced
1/2 pound sliced mushrooms
garlic
mozzarella cheese, to taste
8 eggs
1/2 cup evaporated milk (NOT sweetened/condensed like Eagle brand)
spaghetti sauce

Brown sausage, onion, garlic, mushroom & green pepper.  Drain off grease.  Divide in half.  Use half for recipe & freeze other half for future use.  Add mozzarella cheese to the half you plan to use for the fritatta.

Spray square pan with baking spray.  Pre-heat oven to 350 degrees.

Break eggs into bowl & beat until light & fluffy, about 2-3 minutes.  Melt butter in frying pan & heat.  Mix 1/2 of sausage-vegetable-cheese mixture into beaten eggs.  Pour into frying pan.  With a wooden spoon, as the eggs start to set gently pull the cooked eggs away from the pan, towards the center & allow the uncooked eggs to ooze into their place.  When the eggs are about 2/3 cooked pour into square pan and allow to finish cooking in oven, about 10 minutes.  Spoon spaghetti sauce over top, cut into pieces & serve. 

If you wish to use this as a basic recipe & want to increase or decrease here is the equation: per egg use 1 TBSP canned milk.  You could also use whipping cream or half & half but the evaporated milk tastes just as good to us without the calories.  I've made this for church potluck, double the recipe & bake-off in a jelly roll pan.  This makes a thinner fritatta.  For a potluck where there is lots of food this will make 24 servings for a main dish.

SOFT CARAWAY STICKS

1 (4.5 oz) can refrigerated biscuits
2 TBSP milk
3 t0 4 TBSP caraway seeds

Cut in biscuits in half.  Roll each half into a 4" long stick.  Dip sticks into milk, roll in seeds.  Place sticks on a lightly greased sheet.  Bake at 450 degrees for 8 to 10 minutes or until lightly browned.  Serve warm.  Makes 1 dozen.

                                  Salad
If you actually want to make your own salad here is a nice handy guide:
                     LETTUCE SALAD 1024 WAYS

Choose a salad green from group A, add 2 ingredients from group B and toss with a dressing from group C

Group A:
   Bostom or Bibb
   Green leaf
   Romaine
   Iceberg
   Mesclun
   Frisee
   Escarole
   Spinach

Group B:
   grape tomatoes
   sliced cucumber
   red bell pepper strips
   roasted red pepper strips
   red, green & yellow pepper strips
   whole canned corn
   baby canned corn
   red onion
   sundried tomatoes
   kalamata olives
   chickpeas
   broccoli florets
   shredded carrots
   snow peas
   sliced radishes
   sliced zucchini

Group C:
   Dijon vinaigrette
   Blue Cheese
   Ranch
   Thousand Island
   Italian
   Creamy Garlic
   Balsamic Vinaigrette
   Russian

Ideas for combinations:
   grape tomatoes & sliced cucumber
   red bell pepper strips and canned corn
   sliced mushrooms and red onion
   sundried tomatoes & kalamata olives
   chickpeas & roasted red pepper strips
   broccoli florets & shredded carrots
   snow peas and sliced radishes
   sliced mushrooms & sliced zucchini

My view of salads is similar to cakes.  That is, baking a box cake is fine as long as you don't frost it with that nasty stuff in a can, just be sure to make home-made frosting for a cake.  Similarly, buy a bag of salad & make fresh salad dressing.  Here is a nice one:

Italian Salad Dressing

1/2 cup vegetable oil
2 TBSP lemon juice
2 TBSP vinegar
2 TBSP water
1 tsp sugar
1/4 tsp dry mustard
1/2 tsp paprika
1/4 tsp salt
1/4 tsp seasoned salt
1/4 tsp dried Italian seasoning
1/8 tsp red oeooer

Combine all ingredients in a jar.  Cover tightly, shake ingredients.  Chill.  Shake before serving.  Serve over salad greens.  Makes 1 cup.

Now, having given this to you, I am lazy & prefer to use pre-made spice mixtures.  Both of these places are excellent sources for salad dressing mixtures.  Spices Etc. also carries a wide selection of natural flavorings & extracts and specialty seasonings like molasses powder, cheese powders, wine powders among others.  Penzeys is amazing.  We shopped here for years before we ever moved to Wisconsin.  If you go to their store & ask for cinnamon they will ask "Chinese, Mexican, or Vietnamese" then the question is "whole, chunk or ground?"  Stop by their home page & order a catalog.

http://www.spicesetc.com
http://www.penzeys.com/cgi-bin/penzeys/shophome.html

Posted by: wee wifey at 07:56 AM | Comments (42) | Add Comment
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