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an egg pie by any other name…

July 28, 2011

We started out meaning to make a zucchini pie recipe shared by one of the farmer’s market peeps (hi Lee!). But at the end of the day, we were in the mood to try some of the pork sausage from Braucher’s Sunshine Harvest Farms. Ordinarily, I’m emphatically anti-sausage (I’d blame the coworker whose stories from his days at the meat packing plant turn my stomach, but in reality it’s pretty much always been the case), but I don’t mind ground beef. Since we’re pushing our boundaries and all (and since I haven’t actually tried it since deciding I wouldn’t), I figured why not try this out-of-the-casing sausage EJ was excited about? It’s locally and naturally produced by people you can come and see at the market and talk to. If ever there was a sausage I’d try, it’s theirs. So… Sausage. And zucchini. And sauteed parsnip coins. And mom’s base for Danish æggekage (translated directly: egg cake). Plus some ricotta and parm. The girl who is all about following a recipe was officially winging it. Big time. We are happy to report that it not only made for a great dinner, the leftovers reheated perfectly for lunch the next day.

recipe after the jump

farmer’s market frittata

  • 2 tbsp butter
  • 3 small to medium parsnips, sliced into 3/16″ coins (approx 2 cups)
  • 2 medium zucchini, sliced into 3/16″ coins (approx 2 cups)
  • 1/4 cup chopped green onion
  • 1/2 lb pork sausage (optional)
  • 6 eggs, beaten
  • 3/4 C milk
  • 1 tbsp flour
  • 1 tsp corn starch
  • 1/2 C ricotta
  • 1/2 C parmesan

In a large, oven-safe pan, brown the pork sausage, if using (which worked quite the same way ground beef does). Remove from the pan and set aside (we put it on a paper towel to further drain off the excess fat). Then melt the butter in the pan (medium heat), and add the parsnips. Saute (take care not to stir them too much, or they won’t brown) until they are tender and browned a bit (10 – 15 minutes). Add the zucchini and green onion, and continue to saute for 5 minutes or so. Meanwhile, in a medium sized bowl, whisk together the milk with the flour and starch, then add the eggs, ricotta and parm and mix until combined. When the zuchs are tender (but not overcooked), add the sausage back in, then slowly pour the egg mixture on top of the veggies.

This next part comes directly from mom’s kitchen (it also underlies my belief on how the perfect scrambled eggs should be prepared): It’s ok to gently push the mixture around with a spatula (sparingly) so that it doesn’t stick to the bottom of the pan and burn, but only until the eggs start to set. Whatever you do, don’t constantly stir them. You want your eggs to set up and bake into a fluffy cloud of deliciousness, not break down into a pile of small egg-bits. Once the eggs start to set, cover it and leave it alone for about 10 minutes. (seriously. egg-stir-ers, and you know who you are 😉 I mean it: walk. away.)

Turn the oven to broil.

After the 10 minutes are up, uncover the pan & pop it in the oven for 5 or so minutes, checking frequently though, until it’s set on top.

And enjoy!

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