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Kielbasa Sauerkraut And Caraway Frittata

Budget.Gourmet's picture
  Eggs 5
  Water 1⁄2 Teaspoon
  Unsalted butter 1 1⁄2 Tablespoon
  Sauerkraut 1 Cup (16 tbs), squeezed very dry
  Kielbasa 7 Ounce, cut into 1/4 inch slices
  Caraway seeds 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon (Or To Taste)
  Black pepper To Taste
  Butter 1 1⁄2 Tablespoon

In a large mixing bowl, beat the eggs and water until well blended.
In a heavy 10 inch skillet, melt 1 1/2 tablespoons of butter over medium-high heat.
Add the sauerkraut and cook over medium heat for 4 to 5 minutes, stirring occasionally.
Add the kielbasa, caraway seeds, salt, and pepper to the eggs, and stir to blend well.
Add 1 1/2 tablespoons of butter to the skillet, and when it foams, pour in the egg mixture, shaking to distribute the ingredients evenly.
Adjust the heat to medium-low.
After 6 or 7 minutes, begin to loosen the edges with a knife or spatula, gradually loosening the whole frittata.
Invert a large plate over the skillet and, holding the plate and skillet together, flip the pan over, letting the frittata fall onto the plate.
Cook the second side for 3 to 4 minutes longer.
Loosen if necessary, before removing.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1183 Calories from Fat 870

% Daily Value*

Total Fat 98 g150.2%

Saturated Fat 43.3 g216.7%

Trans Fat 0 g

Cholesterol 1293 mg431%

Sodium 4645.5 mg193.6%

Total Carbohydrates 21 g6.9%

Dietary Fiber 7.2 g28.9%

Sugars 4.5 g

Protein 61 g121.4%

Vitamin A 48% Vitamin C 86.7%

Calcium 24.3% Iron 59.1%

*Based on a 2000 Calorie diet

Kielbasa Sauerkraut And Caraway Frittata Recipe