Frittata Photography
Here is a recent food photography shoot for Step-By-Step recipes. The photographs were shot for social media and website use with PaperChef, a parchment paper company. As a result, we only had to worry about the text running across the middle of a few images So we had a lot of freedom with the styling of the images. Out of all the recipes shots, this one was probably a favorite of mine. It is photographed with a white background with a clean and light feel. However, all the food brings color to the imagery and makes it bold and pop. Check out more recipes on PaperChef.com
INGREDIENTS
- 1 tablespoon olive oil, butter, or ghee
- 1 medium white onion, diced
- 2 medium russet potatoes, peeled and diced
- 1/2lb of a sausage of your choice cut or broken up into small pieces
- 1 green pepper, diced
- 1 red pepper, diced
- A handful of fresh-bagged spinach
- 12 eggs
- Salt and Pepper to taste
- 1 cup shredded cheese
PREPARATION INSTRUCTIONS
- Preheat your oven to 400 degrees Fahrenheit.
- In a well-seasoned cast iron skillet sauté your onions, potatoes, and sausage in olive oil, butter or ghee over medium heat until potatoes are soft and meat is cooked through (about 15 minutes). Add in red and green pepper and sauté for an additional 5 minutes.
- In a large bowl, whisk together the 12 eggs and then add in cheese and your choice of seasoning. Next, mix the potato mixture in with the eggs, making sure the ingredients are fully incorporated.
- Wipe out or lightly rinse the skillet, then dry with a paper towel if needed. Line the skillet with a sheet of Paper Chef parchment paper, taking care to press it into the pan and leave a little hanging over the edge to help you lift the frittata out of the skillet at the end.
- Grease the parchment paper with a little butter or ghee for flavor and then pour the mixture into the skillet.
- Bake for 25-30 minutes, or until eggs are set up and slightly browned on top.
- Finally, remove from oven and let it set for about 5 minutes.
