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When Logan and I first started dating, he had just moved into his first solo bachelor pad. I was living in Paris at the time, but when I came back to NYC to visit him, he asked a “favor.” Having basically zero cookware or appliances and no idea what to buy, he suggested that we spend a Saturday afternoon visiting cookware stores together. I’d have free reign to pimp his kitchen.
We hadn’t dropped L-bombs yet, but this proposal almost put me over the edge. It was my fantasy date.
I did a pretty good job of outfitting Logan with the kitchen basics, and when we became roommates a few months later, I happily assumed cookware custody. Needless to say, the collection has grown and changed over the years, but the one thing I never replaced was the non-stick pans. I’ve been using the same Analon set that I picked out back in 2011, and while they have served me well, they’re looking a little worse for the wear these days. The pans are pretty scratched (despite repeatedly reminding Logan that he shouldn’t put them in the dishwasher or scrub them with all his dude strength), and sadly, food regularly sticks to their “non-stick” surface. No bueno.
I was strongly considering upgrading my non-stick arsenal, when an email from the Todd English team miraculously appeared in my inbox. They asked if I’d be interested in testing some of Todd’s cookware, and I enthusiastically agreed—sending a formal email version of “Yes! Yes! A thousand times, YES!”—because a.) I just told you I needed new pans, b.) I am a cookware junkie, and c.) Todd English is a total badass. The latter was the real selling point, as I’ve been a Todd fangirl for years, and The Plaza Food Hall is my happy place.
A set of Todd English Titan pans arrived on my doorstep a few weeks later, and I was pumped. Planning to put them to use stat, I aggressively tore through the packaging and found myself mesmerized by their bright red scalloped exterior. So shiny and festive! I then indulged my inner kitchen nerd by reading through alllll the fun facts about the pans.
As far as cookware literature goes, the instruction sheet was pretty thrilling. The pans have titanium-infused ceramic exteriors, giving them a stain-resistant, scratch-resistant, totally nonstick cooking surface that’s super easy to clean, and they heat up shockingly fast (great news for impatient cooks). The pans also have these little bumps on their interior that promote better browning and easier food release (YASSS), and they’re PFOA & PTFE free. No need to worry about carcinogens and other scary things in yo food! Hallelujah.
Fluffed by all this knowledge, I was itching to get down and dirty with my fancy new Todd pans. Given that I usually turn to non-stick when cooking various forms of eggs, I figured this Fiesta Frittata with Sweet Potatoes, Chicken Sausage and Quinoa would be the perfect recipe to put the 10-inch pan to the test.
GREAT SUCCESS. The trickiest part about frittatas is making sure they can slide easily from the pan, and this one came right out, not a grain of quinoa left behind. It was magical. Thanks, Todd.
Because I love you and I seriously dig these pans, I’m giving away a set of 8” and 10” Todd English Titan fry pans with lids to one of you glorious peeps. All you have to do is subscribe to Domesticate ME! if you haven’t already, and leave a comment telling me your favorite celebrity chef and why. (Entertain me!)
The giveaway will close on Sunday, October 4 at 11:59pm EST. A winner will be chosen at random and announced in next Tuesday’s blog post. Godspeed. The giveaway is now CLOSED.
Whether or not you win this giveaway (I’m pulling for you), you should still work this nutrient-packed frittata into your fall recipe rotation as soon as possible. Yes, there’s a little bit of a time commitment, but it’s nothing crazy (like 45 minutes), and the process itself is totally idiot-proof. You end up with an eggscellent sweet and savory anytime meal that you can then dress up as you please. (FYI, the quinoa sinks to the bottom, which creates a crust-like situation. It’s pretty awesome.)
I like to shower my frittata with cilantro and serve it with salsa verde, but it would be equally delicious with some fresh guac or crema. And since this recipe serves 6-8 and can be served warm or at room temperature, it’s the perfect brunch dish for a crowd. Margaritas and/or frosty cervezas encouraged.
Fiesta Frittata with Sausage, Sweet Potatoes and Quinoa: (Serves 6)
Ingredients:
1 medium sweet potato, cut into ¾-inch cubes (roughly 2 cups cubed sweet potatoes)
½ medium red onion, chopped
1 tablespoon plus 1 teaspoon olive oil, divided
Kosher salt
1 teaspoon smoked paprika
¼ teaspoon ground cumin
12 large eggs
¼ cup half and half
6 ounces chicken sausage, diced (I used chicken chorizo, but you can use any variety you like.)
2 cloves garlic, minced
¾ cup cooked quinoa
4 ounces goat cheese, crumbled
For serving: (optional, but recommended)
½ cup cilantro leaves, finely chopped
Salsa verde (I used store bought, but if you want to go the homemade route, Rick’s recipe is great.)
Preparing your Fiesta Frittata with Sausage, Sweet Potatoes and Quinoa:
-Pre-heat your oven to 375 degrees. Line a baking sheet with parchment.
-Place the sweet potatoes and onions on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with a good pinch of kosher salt, smoked paprika, and cumin. Toss to coat.
-Roast for 20-25 minutes, stirring once halfway through the cooking time, until the sweet potatoes are tender and lightly browned. Reduce the heat to 350 degrees.
-Meanwhile, place the eggs, half and half, and a good pinch of salt in a large bowl, and lightly beat with a fork until the whites and yolks are just combined–don’t overbeat the eggs, peeps. Briefly set aside. (Sorry I forgot to photo this. I’m hoping you know what beaten eggs look like?)
-Heat a 10-inch non-stick skillet or sauté pan over medium heat. When hot, add the sausage and cook for 5-6 minutes until lightly browned.
-Add the garlic, and cook for 1 minute until fragrant. Stir in the roasted sweet potatoes and onions, and the cooked quinoa.
-Pour the eggs into the pan.
-Transfer the frittata to the oven and cook for 10 minutes until the eggs are just beginning to set, but are still runny on top. Remove the frittata from the oven and sprinkle with goat cheese.
-Return the frittata to the oven and bake for another 10-15 minutes until the frittata is just set. You’ll want to keep a close eye on it! Every oven is a little different, and you really don’t want to overcook the eggs. At this point your frittata is ready to serve, but I like to pop mine under the broiler for a minute to get it lightly brown on top.
-Slice the frittata and serve warm or at room temperature.
-Garnish with cilantro and serve with salsa verde if you’re feeling festive.
Fiesta Frittata with Sweet Potatoes, Chicken Sausage and Quinoa (and a GIVEAWAY!)
Ingredients
- 1 medium sweet potato, cut into ¾-inch cubes (roughly 2 cups cubed sweet potatoes)
- ½ medium red onion, chopped
- 1 tablespoon plus 1 teaspoon olive oil, divided
- Kosher salt
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cumin
- 12 large eggs
- ¼ cup half and half
- 6 ounces chicken sausage, diced (I used chicken chorizo, but you can use any variety you like.)
- 2 cloves garlic, minced
- ¾ cup cooked quinoa
- 4 ounces goat cheese, crumbled
For serving: (optional, but recommended)
- ½ cup cilantro leaves, finely chopped
- Salsa verde, I used store bought, but if you want to go the homemade route, Rick’s recipe is great.
Instructions
- Pre-heat your oven to 375 degrees. Line a baking sheet with parchment.
- Place the sweet potatoes and onions on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with a good pinch of kosher salt, smoked paprika, and cumin. Toss to coat. Roast for 20-25 minutes, stirring once halfway through the cooking time, until the sweet potatoes are tender and lightly browned.
- Reduce the oven temperature to 350 degrees.
- Meanwhile, place the eggs, half and half, and a good pinch of salt in a large bowl, and lightly beat with a fork until the whites and yolks are just combined. (You really don’t want to overbeat the eggs, peeps.) Briefly set aside.
- Heat a 10-inch non-stick skillet or sauté pan over medium heat. When hot, add the sausage and cook for 5-6 minutes until lightly browned. Add the garlic, and cook for 1 minute until fragrant. Stir in the roasted sweet potatoes and onions, and the cooked quinoa.
- Pour the eggs into the pan. Transfer the frittata to the oven and cook for 10 minutes until the eggs are just beginning to set, but are still runny on top. Remove the frittata from the oven and sprinkle with goat cheese.
- Return the frittata to the oven and bake for another 10-15 minutes until the eggs are just set. You’ll want to keep a close eye on it! Every oven is a little different, and you really don’t want to overcook your frittata. At this point your frittata is ready to serve, but I like to pop mine under the broiler for a minute to get it nice and brown on top.
- Slice the frittata and serve warm or at room temperature. Garnish with cilantro and salsa verde if you like.
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