Saturday, June 3, 2017

Sicilian Frittata on the Grill

It doesn't get much better than this on a warm Spring morning.

I just binged the word "frittata" and found that Wikipedia says it is an Italian dish. I always thought it was Mexican.

Anyhow, life in the country involves many activities, most of which are enjoyable, like cooking, and especially, eating.

Having cooked for myself (and others, and nobody's died, yet!) for over 40 years, I like to think I'm pretty good at it and maybe can offer some tips from time to time.

Here's one. You can't just throw all ingredients together at the same time and expect a delicious meal to be produced. Proper cooking takes preparation, time, and patience.

And that brings us to today's topic: Sicilian Frittata on the Grill.

I'm not really good at writing recipes, but I'll give this one my best shot.

Ingredients (and these are subject to your own likes and whims or whatever might be on hand).

Two eggs
Butter (about 1/8 of a stick)
Olive oil
1/4 medium onion
1/4 large tomato
1 large potato
1 Italian sausage (pre-cooked)
1 slice of cheese (any you like)
pepper
garlic pepper
seasoned salt

Directions:
Cut up the potato into long thin strips, along the lines of string fries. Cut tomato into small 1/4-1/2-inch cubes. Heat pan to melt butter and warm olive oil (I use both to get the best of both worlds). Drop in the cut potatoes and tomatoes and begin to slowly fry them (Getting the right temperature is important as you don't want to burn anything. Use low heat. It takes a little longer, but the end result is worth it.). Add seasonings.

While the potatoes/tomatoes are cooking, slice up your onion and sausage. Revel in the beauty of nature while you're outside at the grill. Slice up the Italian sausage into roughly 1/4-inch slices.

When the first of the potatoes begin to brown, drop in the sliced onion. Keep using your spatula, flipper or whatever you call it to turn everything over every few minutes. Total cooking time for the potatoes is about 15-20 minutes. The onions should be in the pan for about 8-10.

When things are looking good, toss in the sliced sausage, get that all cooking, and finally crack open the eggs (mine were farm fresh, thanks to Brenda and Dennis, and of course, their chickens), drop them into the pan (I like mine a little off to the side) and whisk them around. After the eggs have been in the pan for about 1/2 minute, throw in strips of cheese (I used American, but this is also great with Swiss, Gouda, or Provolone).

Once the eggs firm up and the cheese is a little melted, you're on your way to the best part, eating.

Buon appetito!

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