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Need to Know
8:00 pm
Thu August 28, 2014

WATCH: RCSD’s New Deputy Superintendents & The Italian Frittata

Before the new school year officially kicks off, the new Deputy Superintendents of the City School District are in the studio to discuss their agenda to help improve student performance. They also explain what they believe it will take to create a mindset for learning in the upcoming school year.

Also on the show, we’re back in the kitchen with the owner of Fina’s Café. She’s got an idea to help you use up your favorite summer vegetables....an Italian frittata.

And a look at the local legacy of the man referred to as the father of American landscape architecture, Frederick Law Olmsted.

THE RECIPE: Fina’s Italian Frittata w/Sausage & Peppers

1 cup chopped red and green peppers

1 cup chopped onion

2 Tb olive oil

salt and pepper (to taste)

2 links of sweet Italian sausage, out of the casing, cut into bite size pieces

6 eggs

parmesan cheese (optional)

DIRECTIONS

Use a 10 inch non-stick skillet that can be placed in the oven.

Heat the olive oil on medium heat until it smokes, add the sausage, and cook until it’s no longer pink, add the onion and chopped peppers and be sure to season with salt and pepper.

When the veggies become translucent (after about 5 minutes) beat the six eggs in a separate bowl with salt and pepper, add the eggs to the skillet and cook on low heat for 5 minutes until the eggs begin to come together.

Slide the pan into a preheated oven (350 degrees) for about 10-15 minutes or until the center is no longer soft.

Remove the pan from the oven, let cool.

Run a rubber spatula around the rim of the frittata to loosen it, place a dish over the top and flip it onto the plate.

Top with parmesan cheese and enjoy with a light salad or in a sandwich. 

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