This week I was in Greece and on the last day we flew into Athens for one night and then woke up super early the following morning to get to the airport. We were in a cab driving to the airport at 4 am and I was half asleep. There was Greek music blaring and I was trying not to throw up from cab smell and motion sickness when all of a sudden "Respect", by Aretha Franklin, came on the radio. Firstly, let me tell you this is one of my favorite songs and it has been on my everyday playlist for the last 4 years. Secondly, the driver started bopping his head to the song! I couldn't believe it! Aretha in Greece? Right on! Music is music and this Queen of Soul is making her mark 6,500 miles away at 4 am in a Greek cab. Love it and this frittata. Aretha really has nothing to do with this frittata below. Maybe she likes frittatas. I have no idea. Happy Tuesday!
1. Preheat the broiler with the rack in the second position from the top.
2. In a medium bowl, whisk together the eggs, milk, salt, pepper, and cayenne.
3. In a 12 inch ovenproof skillet over medium-high heat, melt the butter. When the butter is melted, add the chicken sausage. Cook the chicken sausage for 2-3 minutes, browning the sides, then add the potatoes and a sprinkle of salt and pepper. Cook the potatoes, stirring every now and then, until they begin to soften, about 3 minutes.
4. Add the green onions, and garlic and continue to cook for about 2 more minutes.
5. Spread the filling evenly over the bottom of the pan and sprinkle the cheese over the top. 4. Pour the eggs evenly over the meat in the pan and reduce the heat to low.
6. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes. To test, press the center of the frittata lightly with your finger. If it feels firm, it's done.
7. Remove the frittata from the oven and set on a wire rack. Serve the frittata hot or at room temperature.