Gina Homolka’s Frittata
Gina Homolka’s Frittata-Recipe Test
Last week, I shared my review of Gina Homolka’s cookbook, The SkinnyTaste Cookbook. If you missed it, head there first>>.
Personally, I think it’s pretty hard to give an honest review of a cookbook until you try the recipes. That’s why I wanted to share my experience of the first Gina Homolka recipe I’ve tried, the Winter Potato, Kale, and Sausage Frittata.
Why did I pick this breakfast recipe for dinner? Well, it was the recipe my parents wanted to try when I proudly shared the cookbook with them last week. This means in addition to my thoughts, you also get to hear what my family thought about the experience.
The recipe is set up to serve six, but I’m recommending that you serve it to four and add a side salad to make it a dinner. Gina’s recipe notes show that the meal is gluten free, quick, and freezer friendly.
Ingredients to Serve Winter Potato, Kale, and Sausage Frittata to Four:
5 large eggs
3 large egg whites
2 tbsp grated Pecorino Romano Cheese
Kosher salt
Freshly cracked black pepper
2 tsp olive oil
6 oz fresh sweet Italian chicken sausage, casings removed
1 small onion, chopped
2 medium peeled Yukon Gold potatoes, diced into 1/2 inch cubes
1/8 tsp garlic powder
1/8 tsp paprika
1 c chopped kale
Optional: Side Salad
Here’s how we put it together:
Step One: Preheat your oven to 400 degrees Fahrenheit.
Mom’s Job: Preparing the eggs
Crack the eggs and egg whites into a large bowl before adding your grated cheese, 1/8 tsp of salt, and 1/8 tsp of black pepper. Then beat the ingredients until blended.
Dad’s Job: Prep work on the potatoes and onions
My job: Measuring and preparing other items
Step Two: Cooking the meat and onions.
Heat 1 tsp of the olive oil over medium heat in a 10-in nonstick oven-safe skillet. Add the sausage and onions and cook until the meat is cooked through and the onions are golden. When you’re done, move your meat and onions to a plate.
Amateur grocery shopping lesson learned: My dad and I bought all of the ingredients and somehow ended up with turkey Polish kielbasa instead of fresh sausage. Make sure to check the deli section for the fresher ingredient Gina recommends or be prepared to face MOM’s wrath!
Step Three: Cook and season your potatoes and kale
Add another tsp of olive oil to your skillet along with your chopped potatoes, 1/2 tsp salt, garlic powder, paprika, and a pinch of pepper. Cover and cook your potatoes over medium-low heat, stirring occasionally for 11 mins. Then add the kale and continue cooking for another 3 minutes or until the kale has wilted.
Step Four: Putting it all together
Add your cooked meat and onions back to your skillet. Stir everything up and then pour the egg mixture mom made on top. Reduce the heat to low and continue to cook until the edges of the frittata are set (about 7 mins).
Step Five: Oven time
Transfer the skillet to the oven and bake it for 8-10 minutes. Once the frittata is cooked through, place a plate on top of your skillet, carefully flip it over, cut, and serve your breakfast/dinner.
The verdict:
Everyone loved the meal! The only peanut gallery comment that was made came from Dad, who said the recipe seemed very complicated. However, this is from a man whose specialty is the grill so maybe take his comment with a grain of the Kosher salt you have handy.
Have you tried any recipes from The SkinnyTaste Cookbook yet? I’d love to know what your favorites are so I can put them on my to-cook list! Share your thoughts with a comment below:
