Taste of the Town: Sausage and Bacon Frittata, Apple Dutch Baby  

On this episode of Taste of the Town, host Marjorie Wordlaw cooks up a savory sausage and bacon frittata that has zucchini and yellow squash and a scrumptious Apple Dutch Baby. 

Summer Squash and Sausage Frittata  

2 medium zucchinis, sliced  

2 medium yellow squash, sliced  

1 medium onion, cut in half then sliced  

3 – 4 green onions, chopped  

1/3 cup chopped cilantro (may substitute with parsley)  

Basil Pesto (I used the prepared kind from Costco)  

½ pound ground breakfast sausage  

3 – 4 strips of bacon, cooked and chopped  

½ – 1 teaspoon oregano  

1 teaspoon complete seasoning  

1/8 teaspoon ground thyme  

Cooking spray  

2 tablespoons bacon fat or cooking oil  

2 tablespoons butter  

Salt and Pepper  

6 eggs  

1 cup heavy cream  

1 cup half n half  

1/3 cup each of Italian 5 Cheese blend, Sharp Cheddar, Swiss and Parmesan, shredded  

  

Directions:  

 

Preheat oven to 400 degrees. Cook bacon in a 10 to 12-inch heavy skillet and remove from pan when done. Pour off bacon fat but keep about 2 tablespoons aside. In the same skillet, break the sausage apart and cook until just done, then remove from pan. Add the reserved bacon fat (or cooking oil if you don’t have the bacon fat) back to the skillet and put the sliced squashes and onions in. Cook on medium to high heat, stirring often so veggies don’t burn. If the heat seems too hot, lower to medium. Add salt, pepper and two tablespoons of butter to the vegetables and stir. Prepare the custard by whisking the eggs, heavy cream, and half n half into a medium bowl. Combine all the cheeses, except the parmesan, into the custard, along with spices and salt and pepper. If desired, you can add some of the chopped green onions and cilantro into the custard as well. Add the sausage and chopped bacon into the cooked vegetables and combine, then pour the custard over the entire skillet, making sure everything’s coated well. Sprinkle the parmesan cheese over the frittata and bake on the middle rack for about 20 minutes. When done, garnish with the remaining green onions and cilantro. Slice and serve from pan, drizzling each slice with the basil pesto. Serves 6 – 8   

RELATED: Taste of the Town: Parmesan Crusted Chicken Breast

Apple Dutch Baby 

2-3 crisp apples, thinly sliced 

1 stick of butter 

¼ cup brown sugar  

¾ cup all-purpose flour  

¼ cup sugar 

½ teaspoon salt 

¼ teaspoon baking powder 

1 teaspoon nutmeg (more to sprinkle over apples) 

1 teaspoon cinnamon (more to sprinkle over apples) 

1 teaspoon lemon zest 

6 eggs 

2/3 cup half n half 

1/3 cup heavy cream 

1 teaspoon fresh lemon juice 

Maple syrup 

 

Directions:   

Preheat oven to 400 degrees. Over medium heat, slowly melt ¾ stick of butter in a 10-inch cast-iron skillet then layer the sliced apples into the skillet, trying to cover the bottom. Sprinkle the cinnamon, nutmeg and ¼ cup brown sugar over the apples, and then sprinkle on one teaspoon of lemon zest. Prepare the batter by carefully combining the flour, sugar, salt, baking powder, cinnamon and nutmeg into a medium bowl, then add in the eggs and finally the half n half and heavy cream. When mixed well, add the fresh lemon juice, stir, and pour over the apples. Bake for 15 – 20 minutes. About 5 minutes before you remove from the oven, melt the remaining ¼ stick of butter and drizzle over top of the Dutch Baby, then sprinkle with cinnamon sugar. (Cinnamon Sugar:  ¼ cup brown sugar, ¼ white sugar, 1 teaspoon cinnamon). You won’t need all of this. The Dutch Baby will be puffed up when you remove it from the oven but will soon settle back down, this is natural. Sprinkle with confectioners’ sugar, if desired, and serve with warm maple syrup. Serves 6 -8  

For a dessert option, serve with vanilla ice cream and/or whipped cream.   

Taste of the Town airs on BNC Saturdays and Sundays at 10 a.m. ET. 

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