Recipes Breakfast Brunch Entrees Lodge Brunch Frittata

Lodge Brunch Frittata

Lodge Brunch Frittata is rated 4.7 out of 5 by 7.
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Prep Time: 40 minutes
Cook Time: 50 minutes
Servings: 8

This recipe calls for soaking toasted bread cubes in the beaten egg mixture for 1 hour before cooking the frittata, so plan accordingly. Italian sausage and sautéed mushrooms lend savory notes to the dish.

Ingredients:

  • 3 cups crustless brioche cubes (1-inch cubes)
  • 10 eggs
  • 1/4 cup half-and-half
  • Kosher salt and freshly ground pepper, to taste
  • 6 oz. sharp cheddar cheese, cut into 1/4-inch cubes
  • 1/2 cup thinly sliced green onions, white and light green portions
  • 3 Tbs. plus 1 tsp. olive oil
  • 8 oz. mild Italian sausage, removed from casings
  • 8 oz. cremini mushrooms, sliced
  • 1 yellow onion, thinly sliced
  • 1 red bell pepper, roasted, seeded and sliced

Directions:

Preheat an oven to 350°F.

Place the brioche cubes on a baking sheet and toast in the oven until lightly golden, about 15 minutes. Let cool.

In a large bowl, whisk together the eggs, half-and-half, salt and pepper. Gently fold in the brioche cubes, cheese and green onions. Cover with plastic wrap and refrigerate for 1 hour.

In the deep half of a frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and cook, crumbling with a spatula, until well browned, 8 to 10 minutes. Transfer to a bowl.

In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms and cook, stirring occasionally, until browned and tender, 8 to 10 minutes. Transfer to the bowl with the sausage. Reduce the heat to medium and warm 1 Tbs. of the olive oil. Add the yellow onion and cook, stirring occasionally, until caramelized, 10 to 15 minutes. Add the bell pepper, sausage and mushrooms to the pan and cook until warmed through, about 1 minute.

In the shallow half of the pan over medium heat, warm the remaining 1 tsp. olive oil. Pour the egg mixture into the deep pan and stir to evenly distribute the sausage and vegetables. Place the shallow pan upside down on top of the deep pan and cook until the center is beginning to set, 4 to 6 minutes. Uncover the pan and run the spatula around the edge of the frittata. Re-cover with the shallow pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, 4 to 5 minutes.

Gently slide the frittata onto a cutting board and let rest for 5 minutes. Cut into slices and serve. Serves 8.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from Great Frittata Recipe!! I made this for a family brunch. Unfortunately, I did not have the Calphalon frittata pan set and thought I could wing it with two frying pans. Well, it was somewhat of a disaster, as the frittata did not release from the main pan to the other pan, so I scraped what was remaining into the second pan and stuck it in the oven for about 15 minutes @ 325 to finish cooking. I still got rave reviews on it, even though it didn't look "pretty". I have, since, ordered a set of the Calphalon Frittata pans, as I will be making this recipe again!!
Date published: 2015-08-05
Rated 4 out of 5 by from Yum! Hearty Breakfast Very good dish. Nothing too complicated about it. I left out the bread, and added a little kale. The flavor and consistency was much better the next day!
Date published: 2014-09-05
Rated 4 out of 5 by from Buy the pan! It was delicious, but I tried to improvise with 2 close-size skillets (as I do not own the frittata pan), 1 nonstick and one oiled, and it definitely did not work out as planned. Made it without sausage so our vegetarian could eat it and it was very good, albeit not quite a solid frittata due to the pan issue. which left some yummy stuff stuck to the original pan.
Date published: 2013-12-26
Rated 5 out of 5 by from My husband's new favorite My husband loves frittatas and we've made several from the W/S recipe list. We just finished eating it and he's decided it's his new favorite! The mix of ingredients with the rich brioche made this filling and savory. A couple of notes: I used a maple pork sausage and that was nice b/c it added a slight sweetness to the entire frittata; I used shredded cheddar instead of cubed; I used half of a medium/large yellow onion; and, I almost doubled the amount of mushrooms since they cook down so much when you saute them. Otherwise, I kept everything else the same. Will definitely make this again in the near future!
Date published: 2013-03-31
Rated 5 out of 5 by from Super Easy for Company I bought the pan set the Sunday after Thanksgiving when the Richmond, VA store was making samples of a frittata. I had to have the pan. I tried this recipe with a few variations (no pork) and company loved it. The pan makes it so easy to do. Leftovers heat up well in the microwave.
Date published: 2012-08-19
Rated 5 out of 5 by from Mom Loved It @ Her Mother's Day Brunch My mother doesn't like red peppers so we left those out and made it with egg substitute. It was so amazing! The savory flavors and the sweet broiche make for an excellent combination. I'll definitely make it again.
Date published: 2012-05-14
Rated 5 out of 5 by from Simply amazing! Saw this recipe in the WS catalog and thought it sounded delicious, so I purchased the Calphalon frittata pan set and got to work. This was my first frittata and I'm proud to say it came out perfect! I served it at a Sunday brunch with friends and family with fresh fruit and hashed browns and could not have been happier. Everyone is STILL raving about it, a week later, and asking when we'll have it again. Follow the directions and you can't miss! Enjoy!
Date published: 2012-03-22
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