Last month I posted a cooking video where Patty waited patiently while I made a Wild Pig Frittata. It was really just intended as a fun video, just another way to show Patty lounging about at home and “hunting” in the back yard, but some folks have been asking about the recipe. Go figure.
Well, here it is. I suppose every recipe comes from somewhere and this one is no exception. Frittata is not exactly an old family dish in the Jantzen home so I can’t credit my mom or grandma or even my wife for this one. I followed the guidance given in “The Wellness Kitchen” cookbook by Paulette Lambert, choosing some vegetables that I had on hand and adding the wild pork of course.
several cups chopped vegetables
2 bags of baby spinach
1 lb wild pork Italian sausage
a few tablespoons of milk
salt and pepper to taste
crumbled feta cheese
Start by chopping all of the vegetables so they’ll be ready when needed. Then, brown the sausage in an oven-worthy sauté pan. For a breakfast frittata stick with salt and pepper but for lunch you might want to add garlic and Italian spices while browning the meat. Once the meat is cooked remove it and sauté the vegetables in the same pan with a splash of olive oil. After adding the meat back to the pan pile on as much spinach as you can. Stir it all fairly often while the spinach shrinks. Pre-heat the oven to 350 degrees before beating the eggs with a few little splashes of milk and then add them to the pan. Within a minute or two, place the pan into the oven and bake until the egg mixture firms up.
For the video, I crumbled a bit of feta cheese on top, cut a slice and ate it with a piece of toast and a few cherry tomatoes. Mmmmmm.