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
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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.