Frittata with Longganisang Iloko (Sausage from Ilokos) and Eggplant

INGREDIENTS:
  • 6 whole eggs
  • 5 pcs. longganisang Iloko (native sausage from Ilocos), casings removed
  • 2 pcs. small Japanese eggplant, chopped into round slices
  • 2 pcs. red bell pepper, finely chopped
  • 3 small tomatoes, finely chopped
  • 4 cloves garlic, minced
  • ½ tsp. oregano powder
  • ½ tsp. dried basil
  • 1 tsp. salt
  • ½ tsp. pepper
  • ¼ cup whole milk
  • 2 tsp. cornstarch
  • ¼ cup grated cheddar cheese
  • ¼ cup spring onions, chopped
  • 2 tbsps. butter

PROCEDURE:
  1. In a large bowl, lightly beat and whisk together the eggs, oregano, basil, salt and pepper. Dissolve the cornstarch in milk and then add in the egg mixture. Stir well to combine and set aside.
  2. Melt the butter in a large pan over medium heat. Add the onions and garlic, and sauté until very fragrant and translucent.
  3. Add tomatoes and cook until soft and juicy. Toss in the sausages and break into fine pieces. Continue cooking until the sausage meat turns light brown and is rendering fat.
  4. Add bell peppers and eggplants. Stir to combine. Cover the pan for 2 minutes, just enough until the eggplants are almost wilted.
  5. Evenly pour the beaten egg over the eggplant and sausage mixture. Make sure the egg is spread over the pan. Do not stir. Set the stove heat on low.
  6. Sprinkle the grated cheese and spring onions. Cover the pan to cook for 5 minutes or until the eggs are almost set at the bottom. Let the residual heat of the pan continue to cook the eggs. Finish the frittata by broiling the top for 1 minute or just until the cheese is melted.
  7. Slide the frittata on a platter or a large dish. Cut into wedges and serve. Enjoy!

**Number of Servings: 6

TIPS FROM ENZ:
  1. You may do the oven method if preferred. Once the egg mixture is added, transfer the pan in a 400ºF (200ºC) preheated oven. Bake for 10 minutes or until the eggs are set. Remove from the oven and then sprinkle the cheese and spring onions. Return in the oven to cook for 5 more minutes or until the cheese is melted. Make sure to use an oven-proof pan.