Last month while Pam was Glamping, I was off walking on my own wild side of cooking — creating for something different for you. I took a look at Pam’s ingredient list for her Iron Chef competition and came up with my own entry idea. This is my “could have been a Prize Winning” frittata recipe. Try it and let me know what you think in the comments below~ V
This Frittata was amazing! Everyone in my home who tried it took a bite, stopped, made the “Oh Man! This is awesome” face. It is sweet, it is savory, it is spicy — ALL AT ONCE! I love the combination of flavors and I was pleasantly surprised and how much I liked it. I’m not big on spicy food so for me to like this recipe this much is impressive. I impress myself if nothing else (smile).
Sausage Frittata with Sriracha Blackberry Sauce #Recipe
Ingredients:
- 5 Eggs
- 4-6 Breakfast Link Sausage
- Shallot or 1/4 Cup Onion
- Salt
Spicy Blackberry Sauce:
- 1-2 Cups Blackberries
- ¼ Cup Sugar
- 2 Tbsp Lemon Juice
- 1-3 Tbsp Sriracha Sauce
- 4 tsp cornstarch or flour
Directions:
Preheat Oven 375 Deg.
Heat Cast Iron Skillet with Olive Oil on medium-high heat. Slice one shallot and the sausage links. Cook shallot/onion and sausage for 2-3 minutes in cast iron skillet.
Beat 5 eggs, 1 tsp water, and pinch of salt. Pour over Sausage and bake for 20-30 minutes (until eggs are set).
OR If you don’t have an oven. Cook in your skillet covered on med-low heat for 5-7 minutes.
While the frittata is baking, prepare the Spicy Blackberry Sauce. Smash blackberries in s/m saucepan. Add lemon juice, Sriracha, and sugar. Bring to boil, simmer 1-2 minutes, stirring constantly.
With a fork, mix Flour/cornstarch with remaining lemon juice. Add to blackberry sauce to thicken. Continue to simmer until it reaches desired thickness.
