Cabbage, Bacon and Tasso Frittata

Prep Time: 45 Minutes
Yields: 6–8 Servings

A frittata is generally defined as an open-face omelet of Spanish or Italian origin, but almost every culture has a version of a family egg dish incorporating meats and vegetables. This particular recipe was made by the Louisiana Germans and traditionally used smoked sausage. Incorporating tasso adds a spicy twist to this delicious New Year’s Day dish.

1 cabbage, cored and coarsely chopped
¼ cup water
½ pound bacon, chopped
½ cup diced tasso or smoked sausage
1 cup diced onions
1 cup diced celery
½ cup diced red bell peppers
¼ cup minced garlic
3 eggs, beaten
¾ cup grated Parmesan cheese
¾ cup Italian bread crumbs
salt and black pepper to taste
granulated garlic to taste
¼ cup olive oil
2 tbsps unsalted butter

Place cabbage and water in a large microwaveable bowl. Microwave on high 10 minutes or until wilted. Do not overcook. Cabbage should be tender and crisp. Drain and set aside in bowl to cool. In a 12-inch skillet, brown bacon over medium-high heat. When fat is rendered, add tasso, onions, celery, bell peppers and minced garlic. Cook 3–5 minutes or until vegetables are wilted. Remove from heat and blend into cabbage. Add eggs, cheese and bread crumbs. Season with salt, pepper and granulated garlic. In same skillet, heat olive oil and butter over medium-high heat. Pour in cabbage mixture. Cook for 3–4 minutes, stirring often so cabbage browns slightly. Using back of a cooking spoon, press mixture evenly into skillet. Cook 6–10 minutes, being careful not to scorch. When frittata is set and heated thoroughly, you may place skillet in a 250°F oven up to 20 minutes prior to serving. Place a large serving plate over skillet and invert frittata onto plate. Cut pizza style into 6–8 pieces.

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