Italian Sausage Frittata

← 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 not parm, grated
1 cup manchego, 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 slightly for approximately 1-2 minutes but WATCH CLOSELY!

Serve with black olives.