Oven-Baked Frittata

Prep Time: 5 Minutes

Cook Time: 45 Minutes

Yield: 2 servings

Eggs aren't just for breakfast anymore! Egg-based dishes make an excellent dinner course, fleshed out (pardon the pun) with meat, poultry or sea food, or meatless with vegetables or cheese, or even standing alone.  This variation on the frittata, common in Northern Italy, takes the dish from stovetop to the oven, where it bakes without needing much attention. With the sausage option, wine club members will enjoy this dish with either your San Silvestro Cantine Nebbiolo or the San Silvestro Cantine Roero Arneis; if you make it veggie, I’d suggest the white. (Recipe courtesy of Robin Garr, Wineloverspage.com)

Ingredients

Preparation

1. Preheat oven to 300°F. 
2. If using sausages, slice them into rounds and cook them in a skillet over medium heat until they're cooked through and browned. Drain the sausage and set it aside, leaving the browned bits and a small amount of the cooked-off fat in the skillet.
3. Put the chopped onion and garlic in the skillet and cook over medium-low heat until the onions are translucent and starting to brown. (If you skipped the sausage step, cook the onions and garlic in a bit of butter or olive oil.)
4. Break the eggs into a bowl, add the half-and-half or milk and the water, and beat them lightly with a fork, adding salt and pepper to taste. Stir in the cheese. Finally, stir in the cooked onions and garlic. Mix well, and pour into a lightly buttered, 8-inch, round oven-proof dish.
5. Bake in oven. As the eggs cook, they'll start to set from the bottom. When they appear to be about half done, add the cooked sausage, if you're using it, and return to the oven to finish. It should take about 15 to 20 minutes total, with the egg at the center congealing last. It will start to puff up a little just as it finishes; keep an eye on it in the last few minutes and take care not to overcook, as the eggs will lose their tenderness. Serve hot, or let it cool for a few minutes if you prefer.

VARIATIONS: As mentioned, the sausage is optional. You can leave it out for a meatless dish, or substitute bacon, or just about any kind of cooked meat, poultry or sea food. You can add cooked vegetables. Other cheeses may be substituted for the Parmigiano: Friulian Montasio, if you can get it, or Romano, or Cheddar or Swiss-type cheeses; even blue cheese.

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