Sausage and Broccolini Frittata

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What is it about the cooler weather that makes us crave comfort food? I have worked so hard to get in shape for the past 2 years but this last month I have been craving all of the foods that are bad for me. I find myself dreaming of pumpkin pie smothered in whipped cream and heavy foods like burgers and fries. I am trying very hard to ignore my cravings and get back on track.

This weekend I plan to go ice skating in order to train for skating the Rideau Canal again this year. Being outdoors and having fun makes the long, cold winter much easier to live with.

When I am not out exercising I try to take some time to relax on weekends. Usually, I am cooking, reading, photographing, writing and spending time with my close friends and family.

I also love having Sunday Brunch. I love getting up out of bed a little later than usual and going out for eggs and lattes. I also love making brunch at home. It is a great way of entertaining friends without too much fuss.

Frittatas are always a hit at brunch and they are relatively easy to make. This one is light and fluffy yet still packed with the rich flavour of the sausage and cheese.

Sausage and Broccolini Frittata

Ingredients:

12 large eggs
½ cup whole milk
¾ cup grated cheddar, divided
Kosher salt and coarsely ground black pepper
2 tbsp. vegetable oil
½ medium onion, chopped
½ lbs. fresh Italian sausage links, casings removed
1 bunch broccolini, coarsely chopped

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Directions:

Preheat broiler. Whisk eggs and milk in a medium bowl. Mix in ½ cup cheddar; season with salt and pepper and set aside.

Heat oil in a large skillet, preferably cast-iron, over medium heat. Add onion and sausage and cook, stirring occasionally, until onion is softened and sausage is brown, 6–8 minutes. Add broccolini; season with salt and pepper and cook, stirring occasionally, until tender, 8–10 minutes longer.

Reduce heat to low and pour reserved egg mixture over vegetables. Cook, shaking pan occasionally, until edges are just set, 10–12 minutes. Top frittata with remaining ¼ cup cheddar; broil until top is golden brown and center is set, about 4 minutes longer.

Cut frittata into wedges and serve warm or room temperature.

Recipe adapted from Bon Appetit Magazine-October 2013

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Broccolini with Pancetta, Walnuts and Lemon

I received an e-mail the other day to tell me that my blog has been nominated for a Ninjamatic 2012 Canadian Weblog Award. I want to extend my gratitude to the people who submitted the nomination. I am truly humbled to be nominated along with some of my favourite bloggers in the Food and Drink category.

Writing a blog is a lesson in dedication and perseverance. You are constantly looking for ideas and recipes and food events to feature. I have cooked, baked, photographed and tasted every recipe posted. For me it has been a labour of love. It is really touching to think that others are enjoying my work as much as I have enjoyed creating it.

Since I started Savoury Image I have pushed myself out of my comfort zone in the kitchen. I have to tried baking and more complicated recipes than I would probably have attempted otherwise. This has prompted me to sign up at Toronto’s George Brown College School of Culinary Arts to learn more about the classic techniques of professional cooking. This program is not the Chef’s program but rather the continuing education program for people who want to improve their culinary skills. I can almost relate to how Julia Child must have felt when she set out to better her culinary skills, while living in Paris. It is all about the love of the food! Classes start in January so stay tuned for some tips and tricks.

This recipe comes from a fellow blogger, Katie Quinn Davies who writes a popular blog called What Katie Ate. We had it as a side dish at a dinner and it was a huge hit.

Broccolini with Pancetta, Walnuts and Lemon

Makes 4 servings

Ingredients:

2 bunches broccolini, florets and stems separated and ends discarded
Sea Salt
Freshly ground black pepper
2 tsp. extra-virgin olive oil
6 sliced pancetta, finely diced
1/3 c. walnuts chopped
1 lemon, juiced

Directions:

Bring a saucepan of salted water to a boil. Add the broccolini and cook for 3-4 minutes until tender. Drain and soak in ice water for 30 seconds, drain and pat dry.

Heat the olive oil in a large skillet and add pancetta. Cook over medium heat for 7-10 minutes until crispy. Add the broccolini and walnuts to the skillet. Add the butter and lemon juice and toss all ingredients to coat well.  Season with salt and pepper.

Transfer to a serving dish and serve immediately.

Recipe from What Katie Ate by Katie Quinn Davies