Breakfast

Smoked Portuguese Linguica & Potato Frittata

Step 1 of 8

Install the Accessory Frame in the bottom level of the unit. Place the Pizza Stone on the Accessory Frame, then place a 10-inch round pan on the stone. Pull open the smoke chamber. While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Close the box.

225g fresh (cooked) Portuguese Linguica, cut in ¼-inch pieces
454g Yukon gold potatoes (about 3 medium potatoes), quartered, sliced in ¼ inch pieces 
1 large red bell pepper, halved, thinly sliced
1 medium yellow onion, peeled, quartered, thinly sliced
4 cloves garlic, peeled, minced
Kosher salt, as desired
4 tablespoons vegetable oil
8 large eggs 
80g heavy cream 
22g finely grated Parmesan cheese
Ground black pepper, as desired

Salad

106g olive oil 
58g sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon kosher salt
140g arugula
¼ cup finely chopped fresh parsley
55g Manchego cheese, shaved

8-10 ounces fresh (cooked) Portuguese Linguica, cut in ¼-inch pieces
1 pound Yukon gold potatoes (about 3 medium potatoes), quartered, sliced in ¼ inch pieces 
1 large red bell pepper, halved, thinly sliced
1 medium yellow onion, peeled, quartered, thinly sliced
4 cloves garlic, peeled, minced
Kosher salt, as desired
4 tablespoons vegetable oil
8 large eggs 
1/3 cup heavy cream 
¼ cup finely grated Parmesan cheese
Ground black pepper, as desired

Salad

½ cup olive oil 
¼ cup sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon kosher salt
5 ounces arugula
¼ cup finely chopped fresh parsley
2 ounces Manchego cheese, shaved

Step 2 of 8

Turn left-hand dial to select SPECIALTY ROAST. Press WOODFIRE FLAVOR. Set STAGE 1 temperature to 500°F, and set time to 20 minutes. Push the right-hand dial to set STAGE 2, then set temperature to 350°F, and set time to 22 minutes. Select START/STOP to begin preheating (preheating will take approx. 20 minutes).

225g fresh (cooked) Portuguese Linguica, cut in ¼-inch pieces
454g Yukon gold potatoes (about 3 medium potatoes), quartered, sliced in ¼ inch pieces 
1 large red bell pepper, halved, thinly sliced
1 medium yellow onion, peeled, quartered, thinly sliced
4 cloves garlic, peeled, minced
Kosher salt, as desired
4 tablespoons vegetable oil
8 large eggs 
80g heavy cream 
22g finely grated Parmesan cheese
Ground black pepper, as desired

Salad

106g olive oil 
58g sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon kosher salt
140g arugula
¼ cup finely chopped fresh parsley
55g Manchego cheese, shaved

8-10 ounces fresh (cooked) Portuguese Linguica, cut in ¼-inch pieces
1 pound Yukon gold potatoes (about 3 medium potatoes), quartered, sliced in ¼ inch pieces 
1 large red bell pepper, halved, thinly sliced
1 medium yellow onion, peeled, quartered, thinly sliced
4 cloves garlic, peeled, minced
Kosher salt, as desired
4 tablespoons vegetable oil
8 large eggs 
1/3 cup heavy cream 
¼ cup finely grated Parmesan cheese
Ground black pepper, as desired

Salad

½ cup olive oil 
¼ cup sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon kosher salt
5 ounces arugula
¼ cup finely chopped fresh parsley
2 ounces Manchego cheese, shaved

Step 3 of 8

In a large bowl, toss the linguica, potatoes, peppers, onions, garlic, salt, and oil until evenly combined.

225g fresh (cooked) Portuguese Linguica, cut in ¼-inch pieces
454g Yukon gold potatoes (about 3 medium potatoes), quartered, sliced in ¼ inch pieces 
1 large red bell pepper, halved, thinly sliced
1 medium yellow onion, peeled, quartered, thinly sliced
4 cloves garlic, peeled, minced
Kosher salt, as desired
4 tablespoons vegetable oil
8 large eggs 
80g heavy cream 
22g finely grated Parmesan cheese
Ground black pepper, as desired

Salad

106g olive oil 
58g sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon kosher salt
140g arugula
¼ cup finely chopped fresh parsley
55g Manchego cheese, shaved

8-10 ounces fresh (cooked) Portuguese Linguica, cut in ¼-inch pieces
1 pound Yukon gold potatoes (about 3 medium potatoes), quartered, sliced in ¼ inch pieces 
1 large red bell pepper, halved, thinly sliced
1 medium yellow onion, peeled, quartered, thinly sliced
4 cloves garlic, peeled, minced
Kosher salt, as desired
4 tablespoons vegetable oil
8 large eggs 
1/3 cup heavy cream 
¼ cup finely grated Parmesan cheese
Ground black pepper, as desired

Salad

½ cup olive oil 
¼ cup sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon kosher salt
5 ounces arugula
¼ cup finely chopped fresh parsley
2 ounces Manchego cheese, shaved

Step 4 of 8

When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place the linguica mixture in the preheated pan. Close door, select START/STOP to begin cooking. Throughout the STAGE 1 cooking cycle, stir the mixture frequently to ensure even cooking.

225g fresh (cooked) Portuguese Linguica, cut in ¼-inch pieces
454g Yukon gold potatoes (about 3 medium potatoes), quartered, sliced in ¼ inch pieces 
1 large red bell pepper, halved, thinly sliced
1 medium yellow onion, peeled, quartered, thinly sliced
4 cloves garlic, peeled, minced
Kosher salt, as desired
4 tablespoons vegetable oil
8 large eggs 
80g heavy cream 
22g finely grated Parmesan cheese
Ground black pepper, as desired

Salad

106g olive oil 
58g sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon kosher salt
140g arugula
¼ cup finely chopped fresh parsley
55g Manchego cheese, shaved

8-10 ounces fresh (cooked) Portuguese Linguica, cut in ¼-inch pieces
1 pound Yukon gold potatoes (about 3 medium potatoes), quartered, sliced in ¼ inch pieces 
1 large red bell pepper, halved, thinly sliced
1 medium yellow onion, peeled, quartered, thinly sliced
4 cloves garlic, peeled, minced
Kosher salt, as desired
4 tablespoons vegetable oil
8 large eggs 
1/3 cup heavy cream 
¼ cup finely grated Parmesan cheese
Ground black pepper, as desired

Salad

½ cup olive oil 
¼ cup sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon kosher salt
5 ounces arugula
¼ cup finely chopped fresh parsley
2 ounces Manchego cheese, shaved

Step 5 of 8

In a medium bowl, whisk together the eggs, heavy cream, Parmesan, salt, and pepper until smooth.

225g fresh (cooked) Portuguese Linguica, cut in ¼-inch pieces
454g Yukon gold potatoes (about 3 medium potatoes), quartered, sliced in ¼ inch pieces 
1 large red bell pepper, halved, thinly sliced
1 medium yellow onion, peeled, quartered, thinly sliced
4 cloves garlic, peeled, minced
Kosher salt, as desired
4 tablespoons vegetable oil
8 large eggs 
80g heavy cream 
22g finely grated Parmesan cheese
Ground black pepper, as desired

Salad

106g olive oil 
58g sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon kosher salt
140g arugula
¼ cup finely chopped fresh parsley
55g Manchego cheese, shaved

8-10 ounces fresh (cooked) Portuguese Linguica, cut in ¼-inch pieces
1 pound Yukon gold potatoes (about 3 medium potatoes), quartered, sliced in ¼ inch pieces 
1 large red bell pepper, halved, thinly sliced
1 medium yellow onion, peeled, quartered, thinly sliced
4 cloves garlic, peeled, minced
Kosher salt, as desired
4 tablespoons vegetable oil
8 large eggs 
1/3 cup heavy cream 
¼ cup finely grated Parmesan cheese
Ground black pepper, as desired

Salad

½ cup olive oil 
¼ cup sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon kosher salt
5 ounces arugula
¼ cup finely chopped fresh parsley
2 ounces Manchego cheese, shaved

Step 6 of 8

When STAGE 2 cooking begins, open door, and pour the egg mixture into the pan, evenly covering the linguica and vegetables. Close door to continue cooking.

225g fresh (cooked) Portuguese Linguica, cut in ¼-inch pieces
454g Yukon gold potatoes (about 3 medium potatoes), quartered, sliced in ¼ inch pieces 
1 large red bell pepper, halved, thinly sliced
1 medium yellow onion, peeled, quartered, thinly sliced
4 cloves garlic, peeled, minced
Kosher salt, as desired
4 tablespoons vegetable oil
8 large eggs 
80g heavy cream 
22g finely grated Parmesan cheese
Ground black pepper, as desired

Salad

106g olive oil 
58g sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon kosher salt
140g arugula
¼ cup finely chopped fresh parsley
55g Manchego cheese, shaved

8-10 ounces fresh (cooked) Portuguese Linguica, cut in ¼-inch pieces
1 pound Yukon gold potatoes (about 3 medium potatoes), quartered, sliced in ¼ inch pieces 
1 large red bell pepper, halved, thinly sliced
1 medium yellow onion, peeled, quartered, thinly sliced
4 cloves garlic, peeled, minced
Kosher salt, as desired
4 tablespoons vegetable oil
8 large eggs 
1/3 cup heavy cream 
¼ cup finely grated Parmesan cheese
Ground black pepper, as desired

Salad

½ cup olive oil 
¼ cup sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon kosher salt
5 ounces arugula
¼ cup finely chopped fresh parsley
2 ounces Manchego cheese, shaved

Step 7 of 8

In a medium mixing bowl, whisk together the oil, vinegar, mustard and salt. Add the arugula and parsley and toss them to coat. Add the manchego and toss once more to combine.

225g fresh (cooked) Portuguese Linguica, cut in ¼-inch pieces
454g Yukon gold potatoes (about 3 medium potatoes), quartered, sliced in ¼ inch pieces 
1 large red bell pepper, halved, thinly sliced
1 medium yellow onion, peeled, quartered, thinly sliced
4 cloves garlic, peeled, minced
Kosher salt, as desired
4 tablespoons vegetable oil
8 large eggs 
80g heavy cream 
22g finely grated Parmesan cheese
Ground black pepper, as desired

Salad

106g olive oil 
58g sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon kosher salt
140g arugula
¼ cup finely chopped fresh parsley
55g Manchego cheese, shaved

8-10 ounces fresh (cooked) Portuguese Linguica, cut in ¼-inch pieces
1 pound Yukon gold potatoes (about 3 medium potatoes), quartered, sliced in ¼ inch pieces 
1 large red bell pepper, halved, thinly sliced
1 medium yellow onion, peeled, quartered, thinly sliced
4 cloves garlic, peeled, minced
Kosher salt, as desired
4 tablespoons vegetable oil
8 large eggs 
1/3 cup heavy cream 
¼ cup finely grated Parmesan cheese
Ground black pepper, as desired

Salad

½ cup olive oil 
¼ cup sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon kosher salt
5 ounces arugula
¼ cup finely chopped fresh parsley
2 ounces Manchego cheese, shaved

Step 8 of 8

When cooking is complete, the frittata will be set in the middle and just beginning to brown. Remove pan from oven, slice frittata and serve with Manchego arugula salad.

225g fresh (cooked) Portuguese Linguica, cut in ¼-inch pieces
454g Yukon gold potatoes (about 3 medium potatoes), quartered, sliced in ¼ inch pieces 
1 large red bell pepper, halved, thinly sliced
1 medium yellow onion, peeled, quartered, thinly sliced
4 cloves garlic, peeled, minced
Kosher salt, as desired
4 tablespoons vegetable oil
8 large eggs 
80g heavy cream 
22g finely grated Parmesan cheese
Ground black pepper, as desired

Salad

106g olive oil 
58g sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon kosher salt
140g arugula
¼ cup finely chopped fresh parsley
55g Manchego cheese, shaved

8-10 ounces fresh (cooked) Portuguese Linguica, cut in ¼-inch pieces
1 pound Yukon gold potatoes (about 3 medium potatoes), quartered, sliced in ¼ inch pieces 
1 large red bell pepper, halved, thinly sliced
1 medium yellow onion, peeled, quartered, thinly sliced
4 cloves garlic, peeled, minced
Kosher salt, as desired
4 tablespoons vegetable oil
8 large eggs 
1/3 cup heavy cream 
¼ cup finely grated Parmesan cheese
Ground black pepper, as desired

Salad

½ cup olive oil 
¼ cup sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon kosher salt
5 ounces arugula
¼ cup finely chopped fresh parsley
2 ounces Manchego cheese, shaved

Compatible with

Ninja Woodfire™ 8-in-1 Outdoor Oven

Allergies

Tip: Allergy Advice

Cooking mode

Salad

Salad

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

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