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 [http://shop.sartoricheese.com/reserve/gold-bellavitano Sartori Bellavitano] cheese, grated<br> |
| − | 1 cup | + | 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 00:10, 3 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 Italian seasoning (I like 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 Italian seasoning and cheeses. Add sausage mixture a little bit at a time to temper stirring after each addition (so you don’t cook the egg when you mix it) , 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.
