Italian Sausage Frittata

This one is tricky, but it’s great fun and makes a terrific breakfast dish! (May require some practice, so try it a couple of times alone before trying to impress the family!)

  • 1/2 pound of fresh Italian sausage (removed from the casings)
  • 11/2 cups of onion (chopped)
  • 21/2 tablespoons of olive oil
  • 4 ounces of fresh mushrooms (sliced)
  • 1 tablespoon of butter
  • 11/2 teaspoons of fresh basil leaves (chopped)
  • 1 teaspoon of fresh parsley (chopped)
  • 1/2 cup of fresh, ripe tomatoes (chopped)
  • 6 fresh eggs
  • 1 tablespoon of Half & Half
  • 1/4 cup of Parmesan or Romano cheese (grated)
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper
  • 1/4 teaspoon of dried oregano
  • A pinch of ground nutmeg
In a medium-sized skillet, cook the sausage and onion in one tablespoon of olive oil over medium heat for about six or seven minutes, stirring with a wooden spoon to crumble the sausage.
  • Add the mushrooms and butter.
  • Continue to cook for another three or four minutes.
  • Add the basil, parsley and tomatoes.
  • Cook for three or four minutes more.
  • Drain off any liquid and set aside.
  • In a medium-sized bowl, beat the eggs.
  • Stir into the eggs the Half & Half, cheese, salt, pepper, oregano, nutmeg, and the sausage and onion mixture.
  • Heat the remaining olive oil in a really good, non-stick ten to twelve inch frying pan.
  • Pour in the mixture.
  • Reduce the heat to low and cook for about fifteen to twenty minutes, or until the edges are set.
  • Gently lift the edges occasionally, and tilt the pan so the egg runs entirely to the sides.
  • Continue to cook until the eggs are almost set on top.
  • VERY lightly, wipe the top of a large flat plate with olive oil.
  • Cover the pan with the plate and carefully flip the frittata onto it.
  •  Slide the frittata back into the pan, and finish cooking for another couple of minutes.
  • Place a clean plate over the pan and flip the frittata out of the pan for serving.
  • (As an option, instead of frying the frittata, it can be poured into a ten inch glass baking dish, lightly oiled, and baked at 350 degrees for about forty to forty-five minutes, or until the eggs are done.)
  • Serve hot.

Serves 4 once you get the hang of it.