Kielbasa Sauerkraut And Caraway Frittata
|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.