Made the New Sausage and Pepper Biscuit Fritatta

[KellyTheChef]

We had this for dinner tonight....very good! My only complaint was that it is made in the 12" skillet (great to show cookware though!!) and most people don't have a way to cut it without damaging the cookware.

I am thinking that you could let it set up for a few minutes, then slide it off onto our round SA platter...or possibly try it in the rectangle baker? (I say the baker cuz you need the crust to come up the sides so I don't think the large bar pan would do it...)

I added extra sausage....then only sprinkled the peppers on half of it (DH doesn't like them) and I added chopped red onion to my side too! I just sprinkled them on top of the cheese and did NOT pre-saute them at all.

Oh! I added extra cheese too....can't have too much provalone!! lol

 

[JAE]

There are lots of tools to use on non stick. It wasn't hard to cut with the spatula. I did use the nylon knife on of the two times I made it, but the nylon tools worked fine, too.

I made this with 20 oz of turkey sausage the first time and it was fine. The second time I followed the directions exactly and it was good. The only provolone I could find was smoked and it was yummy. I'd like to have more red bell pepper and no sausage but the family thinks they need meat. Overload on protein if you ask me.

 

[Ginger428]

This looks interesting, what cook book is it in??

 

[JAE]

F/w 08 SBRC.

 

[Ginger428]

F/w 08 SBRC.

Thanks!! I'll check it out tomorrow.

 

[ChefBeckyD]

There are lots of tools to use on non stick. It wasn't hard to cut with the spatula. I did use the nylon knife on of the two times I made it, but the nylon tools worked fine, too.

I made this with 20 oz of turkey sausage the first time and it was fine. The second time I followed the directions exactly and it was good. The only provolone I could find was smoked and it was yummy. I'd like to have more red bell pepper and no sausage but the family thinks they need meat. Overload on protein if you ask me.

You can't overload on protein in my world!

I found a shredded provolone/mozzarella blend from Sargento - and thought of you! I bought some so I can make this. When you made it for the Meeting, was it turkey sausage or regular? It was really good - and I have both in the freezer. I have some bell peppers that are ripe in the garden - so I'll use a blend of red & yellow....and I think I'll throw in some mushrooms too.

 

[JAE]

You can't overload on protein in my world!

I found a shredded provolone/mozzarella blend from Sargento - and thought of you! I bought some so I can make this. When you made it for the Meeting, was it turkey sausage or regular? It was really good - and I have both in the freezer. I have some bell peppers that are ripe in the garden - so I'll use a blend of red & yellow....and I think I'll throw in some mushrooms too.

Jennie O Turkey Sweet Italian Sausage.

 

[ChefBeckyD]

Jennie O Turkey Sweet Italian Sausage.

Great ~ I have that!


Oh, and before you ask - I'm still up because I have to wait for all of the salsa to cool so I can put it in the freezer. We did 20 pints tonight!

 

[JAE]

Believe it or not, I wasn't even thinking about how late you're up. But, it may have crossed my mind eventually, so thanks for letting me know.

 

[ChefBeckyD]

Believe it or not, I wasn't even thinking about how late you're up. But, it may have crossed my mind eventually, so thanks for letting me know.

I'm fading fast - but at least I've answered the "what's for dinner" question for tomorrow!:thumbup:

 

[JAE]

I'm out of here. I am having a hard time staying awake.

 

[leftymac]

We had this for dinner tonight....very good! My only complaint was that it is made in the 12" skillet (great to show cookware though!!) and most people don't have a way to cut it without damaging the cookware.

I am thinking that you could let it set up for a few minutes, then slide it off onto our round SA platter...or possibly try it in the rectangle baker? (I say the baker cuz you need the crust to come up the sides so I don't think the large bar pan would do it...)

I added extra sausage....then only sprinkled the peppers on half of it (DH doesn't like them) and I added chopped red onion to my side too! I just sprinkled them on top of the cheese and did NOT pre-saute them at all.

Oh! I added extra cheese too....can't have too much provalone!! lol

We made this at our cluster meeting and had a hard time getting it out. Then, I made it yesterday at home and slid it out onto the large round SA platter quite nicely. I used a really large spatula (non-PC) to help me guide it out. With some nice garnish, it'd look even better! Here's a pic!

 

[GourmetGirl]

omg! that looks so good!!! I may have to invite a friend over for brunch this weekend

 

[buckeyefan08]

Do you think you could cut it with a bamboo spatula if you couldn't get it onto a platter without messing it up? (I'm been known to mangle a few pies in my day!)

 

[AnnieBee]

Keith, that looks totally delicious! And even better on the SA platter . Alison, that is a great idea to do it for a brunch.

YUM!

 

[leftymac]

Do you think you could cut it with a bamboo spatula if you couldn't get it onto a platter without messing it up? (I'm been known to mangle a few pies in my day!)

I think that would work for cutting it. It may be hard to get out, though. I use the nylon slice 'n serve, but since we don't have that anymore it doesn't really help our guests though.

 

[chefann]

I cut it right in the pan with the small turner from the Cook's Tools line. It works well, and then I don't burn myself trying to turn the frittata out whole onto a platter.