Rye Kielbasa Frittata

8 eggs, beaten
1 lb smoked kielbasa (I used wiejska which has garlic and marjoram), diced
1 small onion, diced
8 oz crimini mushrooms, diced
3/4 oz chives, chopped
1/4 cup milk
2 cups cubed rye bread
sea salt
freshly ground black pepper

Preheat oven to 325. In a 12 inch cast iron skillet* heat oil and butter. Saute the kielbasa, onion and mushrooms until the onion is translucent. Whisk together the eggs, milk, chives and spices. Set aside. Add the bread cubes to the pan and saute for 1 minute. Pour in the egg mixture. Stir to evenly distribute the sausage, onions and garlic. Keep on medium heat and cook until just beginning to set. Bake about 10 minutes or until the top is just beginning to brown. Remove from pan and slice.

*or other oven-safe skillet

My thoughts:

One of the many good things about living in Baltimore is the abundance of Polish markets. I’m not just limited to national brand grocery store kielbasa (although a lot of the grocery stores here also sell locally made kielbasa). I can find kielbasa with the flavor profile I want for a dish. I’m partial to the garlic-y varieties so I used that. I also used up some leftover Polish rye bread I had. It was sort of an experiment but I really liked how it turned out. The bread stucked up some of the egg mixture so the texture was a little denser than a regular frittata but in an appealing, I don’t need to serve bread with this sort of way. It added a lot of flavor to the dish as well. Not to mention the sturdiness meant the leftover were both tasty and easy to reheat the next day.

One Comment

  1. This sounds delicious!