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Frittata With Sun-Dried Tomato Basil Bratwurst
Do try to use farm-fresh eggs, which can make all the difference. Substitute other coarse-ground bratwurst if necessary, but not the Cincinnati-style white brats.
Makes 6 to 8 servings
1 pound sun-dried tomato basil bratwurst
1 medium leek, white part only, cleaned and chopped
12 cherry tomatoes, halved
Salt and black pepper
12 large farm-fresh eggs
1 ounce fresh basil
2 ounces roasted pumpkin-seed oil *
Preheat oven to 400 degrees.
In a 12-inch ovenproof nonstick pan (or cast-iron skillet), cook the sausage and chopped leeks until fully cooked. Crumble the bratwurst as it cooks. Add the halved cherry tomatoes.
Crack eggs into a mixing bowl with 2 ounces water. Add a pinch of kosher salt and 12 coarse grinds of a pepper mill. Beat until well combined. Pour the eggs into the skillet and fold into the sausage mixture. Continue cooking over medium heat until the bottom has browned lightly.
Put the skillet in the oven and cook 3 to 5 minutes until fully cooked. The sides should be pulling away from the edge of the skillet, and the center should be cooked through.
Cut into wedges and garnish with fresh basil and drizzle with the pumpkin-seed oil.
* Available at specialty food stores such as Dorothy Lane Market.
