Difference between revisions of "Italian Sausage Frittata"
m |
m |
||
| Line 7: | Line 7: | ||
4 oz sautéed to brown mushrooms<br> | 4 oz sautéed to brown mushrooms<br> | ||
1.5 onions sautéed to brown<br> | 1.5 onions sautéed to brown<br> | ||
| − | 1 cup | + | 1 cup Sartori Bellavitano cheese, grated<br> |
| − | 1 cup manchego, grated<br> | + | 1 cup manchego cheese, grated<br> |
6 eggs, lightly beaten<br> | 6 eggs, lightly beaten<br> | ||
1/4 cup half n half or heavy whipping cream<br> | 1/4 cup half n half or heavy whipping cream<br> | ||
Revision as of 23:44, 2 February 2019
← breakfast
From the kitchen of Alicia Wingren
1 lb sweet Italian sausage (I like Hempler’s)
2-3 cloves of garlic
1/2 tsp Tuscan sunset
4 oz sautéed to brown mushrooms
1.5 onions sautéed to brown
1 cup Sartori Bellavitano cheese, grated
1 cup manchego cheese, grated
6 eggs, lightly beaten
1/4 cup half n half or heavy whipping cream
Preheat oven to 350°F.
In a large skillet, cook the sausage nearly until no longer pink; add garlic and cook until just brown and sausage is entirely cooked.
Add sautéed mushrooms & onions
Warm through.
Allow this mixture to cool (I transferred it to the pan I was baking it in)
Mix egg, half n half, whisk well to combine. Add Tuscan sunset and cheeses. Add sausage mixture a little bit at a time, stirring after each addition, pour into 9” cake pan or pie plate.
bake for 30-35 minutes or until a knife inserted near the center comes out clean. If desired, switch to broil to brown the top for approximately 1-2 minutes but WATCH CLOSELY!
Serve with black olives.
