I am interrupting this regularly scheduled blog post to give a shout out to my website developer extraordinaire, Lorell Gifford Ambrose of RiverVisions. Not only did she nail my website design after just one meeting, she has stuck with me as we’ve encountered all the twists and turns of the past few years. She has scraped me from the ceiling when the website has been “down”, and come through in the clutch when all the watermarks mysteriously disappeared from nearly every, single photograph on the blog for no apparent reason just a few months ago.
Most recently, we decided we needed to take the website’s Recipe Index to a new level so that it was easier to use, especially for someone new to the blog. Please take a moment to check it out using the drop down menu under the tab, Recipes on The Kitchen Scout’s homepage. Or click here. Thank you, Lorell for my wonderful new Recipe Index and for all that you do to keep The Kitchen Scout humming along!
And now, back to our regularly scheduled blog post…
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About a month ago, my husband sent me an email with a link to a Wall Street Journal article entitled, Make America Quiche Again: Recipes that bring everyone to the table. Along with the link, he mentioned he could go for some quiche subtly suggesting that I get cracking, literally. I replied that somehow over the course of the last 24 years, he had never once mentioned that he even liked quiche so there’s that. Hmmm.
I haven’t made a quiche from scratch for years, but I have made a lot of frittatas which we happen to love. While a frittata doesn’t have the ethereal, custardy texture of a quiche or a buttery crust, it does celebrate one of my favorite ingredients, the egg. Frankly, they are so much easier to execute than a quiche as well. So when this frittata recipe came through my email via Serious Eats that used my husband’s favorites corn and jalapeno, not to mention a few slabs of bacon, I asked him if this would temporarily satisfy his quiche craving. He happily gave me the green light.
The recipe was delish, although I changed a few of the cooking techniques and amped up the cheese a bit. As my husband said, how can you go wrong with corn and bacon? You can’t and if you like that combo and haven’t tried my Seared Scallops with Corn & Bacon then you really should before the summer is over!
But, since I have another Frittata on my blog that includes bacon, I thought I would try the recipe again using sweet turkey sausage which also pairs delightfully with eggs, corn and cheese. To twist it further, I thought a couple of handfuls of fresh baby spinach would lend some additional color and texture to the frittata. I brought my Sausage, Corn & Spinach Frittata as an appetizer to a gathering this past week and it was well received.
The best thing about a frittata is that it can be served for breakfast, lunch, dinner or as a snack. It’s great warm or at room temperature. Cold works too. Preparing a frittata is a great way to use up leftovers, or you can just start from scratch with some simple ingredients.
Enjoy these last few weeks of summer and all the farm fresh corn that goes with it. Please let me know if you make the frittata and what you think by posting a comment below…
Until next week…
Two Years Ago: Roasted Eggplant Parmesan
This recipe is a riff of Frittata with Corn, Bacon and Gruyere by Emily and Matt Clifton via Serious Eats. I've swapped out their bacon with sweet turkey sausage, added a little more cheese because why not, and some fresh baby spinach. You can use a hot turkey sausage if you prefer or keep the sweet sausage and use a pepper jack cheese in place of the Gruyere or Cheddar. No spinach? Swap out some arugula, baby kale or chard. Enjoy.
Ingredients
- 1/2 pound sweet turkey sausage, casings removed
- 1 bunch scallions, light green and white parts sliced
- 1 jalapeno pepper, seeded and diced
- 3 ears of fresh corn, kernels removed (about 1 1/2 cups)
- 2 handfuls baby spinach, cleaned and chopped
- 8 large eggs
- 3 Tablespoons milk or half and half
- 1 cup plus 2 Tablespoons finely shredded Gruyere or sharp Cheddar cheese, divided
- Kosher salt and Freshly ground pepper
- Pinch of red pepper flakes, optional
Instructions
- Preheat the broiler and position a rack 6 inches from the heat.
- In a 12-inch nonstick ovenproof skillet, cook the sausage over moderately high heat, breaking up into bite sized pieces and stirring until starting to brown. Turn the heat down to medium and add the scallions, jalapeno and corn kernels. Cook, stirring occasionally until softened, about 3 minutes. Add spinach and stir until completely wilted. Once the sausage has completely browned, season with salt and pepper.
- Meanwhile in a large bowl, beat the eggs with the milk or half and half, 1 teaspoon of salt, 1/4 teaspoon of pepper and pinch of red pepper flakes if using. Stir in 1 cup of the shredded cheese. Pour the egg mixture into the skillet and sprinkle with remaining 2 Tablespoons of cheese. Cook over moderate heat, stirring gently, until the eggs start to set and the bottom is lightly browned, about 5 minutes.
- Transfer the skillet to the oven and broil the frittata for about 3 minutes, until the center is just set. Run a rubber spatula around the edge of the frittata and slide it onto a serving plate.
- Cut into pieces and serve.
- The frittata can be eaten warm, at room temperature or cold.
This was so delicious that I am making it again. Thanks for all these great recipes!
Oh good and you are welcome, Annie!
Thank you, Valerie! I love your blog and your recipes and your writing and creative precision – if those two words go together. It’s been my ultimate pleasure to work with you to launch The Kitchen Scout and pop in along to way for mods and improvements. Your site is second to none and I regularly make your delicious recipes -and trail you on the enticing outs and abouts. Keep it up! Xo Lorell
Looks yummy and I wonder if a few ‘zoodles’ could be included? I’m obsessed with them! Love the new index!
Now that would be an interesting twist! I am glad you like the new Index!
Looks delicious! And I love the new recipe index!
Thanks, Ani!
Terrific post! I have to admit I’ve always been afraid to try a frittata. You’ve inspired me to break through my lack of confidence in the kitchen. You make it sound so easy…! Thank you.
Thanks Linda! I hope you have great results with the recipe!