Butchers' Breakfast Frittata
The butchers of Smithfield Market in London work throughout the night into the early morning hours. At the end of their long workday, the butchers sit down to enjoy a hearty meal of fried eggs with bangers and smoked and cured meats, served with fried tomato toast, and sautéed onions and mushrooms, all washed down with a cup of coffee and a pint of beer.
We have tamed this breakfast into a delicious frittata that incorporates some of the same savory ingredients. Serve it with Bubble and Squeak, a favorite accompaniment to the butchers' meaty repast.
- 10 eggs
- 1 cup grated sharp white cheddar cheese
- 1/2 tsp. salt
- Freshly ground pepper, to taste
- 1 Tbs. olive oil, plus more as needed
- 4 oz. white button mushrooms, sliced
- 6 oz. bangers (fresh pork sausage), cut into 1/2-inch half-rounds
- 6 oz. ham steak, diced
- 1 cup thinly sliced green onions, white and light green portions
In the deep half of a frittata pan over medium-high heat, warm the 1 Tbs. olive oil. Add the mushrooms and cook until golden and tender, 3 to 4 minutes. Transfer the mushrooms to the egg mixture.
In the same pan over medium-high heat, cook the sausage until browned and cooked through, 5 to 6 minutes. Add the ham and cook until heated through, about 2 minutes. Reduce the heat to medium, add the green onions and cook until tender, 1 to 2 minutes. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Continue cooking until the eggs are just beginning to set, 4 to 6 minutes more.
Lightly brush the shallow half of the frittata pan with olive oil and heat over medium heat. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, about 6 minutes.
Gently shake the pan to loosen the frittata and slide it onto a serving plate. Serves 8 to 10.