Frittata WIP

Updated at: Fri, 16 Aug 2024 14:59:36 GMT

Step 1

Line the bottom and sides of your pie plate or baking dish with parchment paper and set aside. Wizard tip! To help your parchment lay flat in your baking dish, cut a piece to the size of your dish, then crumble it up into a ball. Hold the ball briefly under running water to wet, then squeeze out any excess water. Unfold the parchment, place it into your baking dish and gently press it into place.

Step 2

Heat a skillet over medium heat for 2 minutes.

Step 3

Add the onion and garlic and saute 8 minutes, stirring occasionally, until tender.

Step 4

Stir in the sausage, baby arugula and basil and remove from the heat.

Step 5

In a stockpot over high heat, bring the broth and non-dairy milk to a boil then stir in the polenta, nutritional yeast, onion powder, thyme, oregano, salt and pepper.

Step 6

Reduce the heat to low and cook, stirring often, for 10-15 minutes, until very thick and creamy. Be sure your polenta is very thick so it sets up properly in the fridge.

Step 7

Stir in the sausage mixture until well combined.

Step 8

Transfer to your pie plate/baking dish and spread out the mixture, packing it slightly, then smooth the top until level. Cover and refrigerate overnight to allow the Frittata to set before baking.

Step 9

Remove the Frittata from the fridge and place it on the counter while your oven preheats to 400°F (200°C).

Step 10

Uncover and bake the Frittata until hot, firm and golden brown on top, about 30 minutes.

Step 11

Remove from the oven and let rest for a few minutes before slicing into wedges and serving. Tip: For easy slicing, place a plate upside down over your pie plate (after it has rested for a few minutes) and very carefully flip it over so the frittata transfers, upside down, to the plate. Peel off the parchment paper and discard. Place the pie plate back over the frittata and carefully flip it back over so the frittata is back into the pie plate with no parchment paper. Slice and serve.

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